THE ULTIMATE BUTTERMILK BROWNIE
The Ultimate Buttermilk Brownie
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 2 eggs
- 1/2 cup buttermilk
- 1 1/2 tsp. vanilla
- Chocolate-Buttermilk Frosting
- For Frosting:
- 1/4 cup butter
- 3 Tbsp. unsweetened cocoa powder
- 3 Tbsp. buttermilk
- 2 1/4 cups sifted powdered sugar
- 1/2 tsp. vanilla
- 3/4 cup chopped pecans, optional
Preheat oven to 350-f degrees. Grease a 13x9x2" baking pan (I use pam with flour); set aside. Combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan. (I mixed these all by hand. Doesn't take more than a few seconds to combine.)
Bake in a preheated oven for 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool in pan on a wire rack. Cut into bars. Makes approximately 24.
To store: Cover and store in refrigerator for up to 3 days or freeze for up to 3 months.
In a medium saucepan, combine the butter, cocoa powder, and buttermilk. Bring mixture to boiling. Remove from heat. Add powdered sugar and vanilla. Beat until smooth. If desired, stir in pecans.
Try your best not to over bake these. I know it can be a little tricky, what with different elevations and ovens do vary a bit. I always have to add about 10 minutes to a 9x13" pan of cake and 5 minutes to a pan of brownies. I forget the elevation of where I am at...but it is very high anyways. Trust your best judgment and try try try not to over bake. You might loose the all important fudginess factor if you do.