1 teaspoon instant espresso or other coffee granules
1 teaspoon boiling water
3/4 cup sugar
1/4 cup dark corn syrup
3 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 cup dark baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon confectioners' sugar
In a small bowl, dissolve espresso granules in boiling water. Stir in the egg, sugar, corn syrup, butter and vanilla until blended. Combine the flour, cocoa, baking powder and salt; stir into sugar mixture until blended.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean and brownies begin to pull away from sides of dish. Cool on a wire rack.
Sprinkle with confectioners' sugar. Cut into squares.