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Preheat oven to 350°F. Lightly coat an 8x8x2-inch or 9x9x2-inch baking pan with cooking spray; set aside. For topping: In a small bowl stir together the 3 tablespoons brown sugar, 2 tablespoons flour, 1 tablespoon cocoa powder, and the cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl stir together 1 1/2 cups flour, 1/2 cup brown sugar, 2 tablespoons cocoa powder, espresso powder, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine eggs, sour cream, water, canola oil, and vanilla. Add to flour mixture; stir just until combined. Spread batter evenly in prepared pan. Sprinkle evenly with topping.
Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Cut into 12 pieces; serve warm.