• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 1/4 c. unbleached flour
  • 1/3 t. baking soda
  • 1 1/2 c. sugar
  • 1/3 c. margarine
  • 1/4 c. buttermilk*
  • 3/4 c. Dutch process cocoa
  • 2 eggs
  • 2 t. vanilla


  • Heat oven to 350 degrees, coat a 9x13-in pan with nonstick spray.
  • Whisk flour and baking soda in a bowl.
  • Heat sugar, margarine and buttermilk, stirring constantly, in a saucepan over medium heat until mixture comes to a boil.
  • Remove from heat.
  • Add cocoa.
  • Stir until smooth.
  • Cool 10 minutes.
  • Add eggs, one at a time, to sugar mixture, stirring well after each addition.
  • Add vanilla. Stir in flour mixture.
  • Pour batter into pan.
  • Bake until done, 18-20 minutes.
  • Cool in pan on wire rack.
  • *Buttermilk substitute: Simply substitute soured milk. To sour 1/4 cup milk, and 3/4 teaspoon cider vinegar or lemon juice to the milk. Microwave on HIGH for 15 seconds.
  • Variations:
  • Add 1/2 cup chopped walnuts, 1/2 cup semi-sweet chocolate chips, peanut butter chips or white chocolate chips to batter.


Moist, fudgy and easy -- you don't need to drag out the mixer!

Source: Quick & Healthy, Spring 1996

Categories: Brownie  Dessert 

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