Chocolate Buttermilk Brownies Recipes

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BUTTERMILK BROWNIES WITH FROSTING



Buttermilk Brownies With Frosting image

I made these incredible brownies as my brother's birthday cake (11/2005)--friends still remember the taste and ask for the recipe! Taken from BH&G "New Cook Book", 1989.

Provided by WhoKnew

Categories     Dessert

Time 50m

Yield 36 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine or 1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/4 cup butter or 1/4 cup margarine
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
3/4 cup pecans, coarsely chopped (optional)

Steps:

  • In mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
  • In medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup unsweetened cocoa.
  • Bring mixture just to boiling, stirring constantly.
  • Remove from heat.
  • Add chocolate mixture to dry ingredients and beat until thoroughly combined.
  • Add eggs, the 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin).
  • Pour batter into greased and floured 15x10x1 baking pan. Bake at 350F for about 25 minutes or until toothpick inserted into the center comes out clean.
  • FROSTING:.
  • In medium saucepan, combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling; remove from heat. Add powdered sugar and 1/2 teaspoon vanilla. Beat til smooth. Pour warm frosting over warm brownies, spreading evenly. Cool in pan on wire rack, then cut into bars.

Nutrition Facts : Calories 163.3, Fat 6.9, SaturatedFat 1.9, Cholesterol 15.3, Sodium 128.7, Carbohydrate 24.9, Fiber 0.6, Sugar 18.8, Protein 1.5

BUTTERMILK BROWNIES



Buttermilk Brownies image

Rich, tender, fudgy brownie that those chocolate lovers just can't resist. For a "mocha" experience, substitute coffee for the water. My family just can't help themselves, even when they're already "stuffed" when these are around.

Provided by Cindy Lynn

Categories     Bar Cookie

Time 55m

Yield 18 serving(s)

Number Of Ingredients 16

1 cup butter or 1 cup margarine
1/3 cup hershey cocoa powder (regular-type, dry)
2 cups sugar
1 cup water or 1 cup coffee
2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/4 cup butter
3 tablespoons hershey cocoa powder (regular type, dry)
3 tablespoons buttermilk
2 1/4 cups powdered sugar (confectioners')
1/2-1 teaspoon vanilla (your preference)
1/2 cup black walnuts or 1/2 cup similar type nuts

Steps:

  • Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
  • Bring to boil; stirring constantly.
  • Remove from heat and set aside.
  • In large mixing bowl, blend together flour, soda and salt.
  • In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
  • Pour buttermilk mixture into dry ingredients; mix until smooth.
  • Add cocoa mixture gradually with mixer on low setting.
  • Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
  • Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
  • Bake at 375 deg F for 25 minutes; test with toothpick.
  • Immediately pour Frosting over brownies; spread evenly.
  • (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
  • Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
  • Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
  • Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
  • Fold in English walnuts.

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