EGGLESS CHOCOLATE BROWNIES

Steps:

• 1. In a bowl whisk together, the flour, sugar, unsweetened baking cocoa, the baking soda and salt.
• 2. Add the cold coffee, water, vegetable oil, vanilla extract, and the 5% white vinegar; stir well with a spoon.
• 3. Spray the inside of an 8x8 inch baking pan with a cooking spray, or just grease the inside of a baking pan with an all-vegetable shortening.
• 4. Now spread the brownie batter inside the baking pan.
• 5. Bake in a preheated 375 degree oven for 25 to 30 minutes. (Mine was done within 25 minutes.)
• 6. Insert a wooden toothpick in the center of the brownies to see if they are done. If not, baking a few more minutes.
• 7. Allow the brownies to cool completely before frosting them. And if desired, sprinkle on a few colorful crunchy rainbow sprinkles.
• 8. Makes 9 servings.
• 9. *Note: When adding the cold coffee in this recipe, I use a decaffeinated instant coffee. I posted a photo of the decaffeinated instant coffee that I used in this recipe. And sometimes when I frost the brownies, instead of making the frosting, I will use a bit of a store bought chocolate frosting. I posted a photo of the chocolate frosting I really like, and had purchased at Aldi's.