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
  1. 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.
  2. 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.)
  3. Bake in a preheated oven for 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
  4. Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool in pan on a wire rack. Cut into bars. Makes approximately 24.
  5. To store: Cover and store in refrigerator for up to 3 days or freeze for up to 3 months.
  6. Chocolate-Buttermilk Frosting
  7. 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.
I have found the ultimate brownie. It is perfection. Now leave me and this pan of goodness alone. 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.