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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 36 |
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Sensational Moist~kids love it~ Great for gatherings and functions The buttermilk adds a delightful tang to these moist, fine-textured brownies. Ingredients:
2 cups unbleached flour |
2 cups sugar |
1 tsp baking soda |
1/4 tsp salt |
1 cup butter |
1 cup water |
1/3 cup unsweetened cocoa powder |
2 eggs |
1/2 cup buttermilk |
1 1/2 tsp vanilla |
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 coarsely chopped pecans or walnuts (optional) |
Directions:
1. In mixing bowl combine flour, sugar, baking soda and salt. Set aside.
2. In a medium saucepan combine the 1 cup butter, the water and the 1/3 cup unsweetened cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry ingredients and beat with an electric mixer on medium to high speed till thoroughly combined. Add eggs, the 1/2 cup buttemilk, and the 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin.)
3. Pour the batter into a greased and floured 15 x 10 x 1-inch baking pan. Bake in a 350 degrees F oven for 25 minutes or till a toothpick inserted near the center comes out clean.
4. Meanwhile:~for frosting, in a medium saucepan combine the 1/4 cup butter the 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add powdered sugar and the 1/2 teaspoon vanilla. Beat till smooth. Stir in chopped nuts, if desired. Pour warm frosting over the warm brownies, spreading evenly. Cool in pan on a wire rack. Cut into bars.
5. Makes 36.
6. You can add nuts to batter or for topping~your desire~
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