Thursday, 26 April 2012

Chocolate-Buttermilk Brownies






Chocolate-Buttermilk Brownies

Ingredients

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

¼ teaspoon salt

1 cup butter

⅓ cup unsweetened cocoa powder

2 eggs

½ cup buttermilk or sour milk

1½ teaspoons vanilla

1 recipe Chocolate-Buttermilk Frosting



Method



1.                  Preheat oven to 350°F.  Grease a 15 x 10x1-inch or a 13x9x2-inch baking pan; set aside.  In a medium bowl stir together 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 cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin).  Pour batter into the prepared pan.

3.                  Bake about 25 minutes for the 15x10x1-inc pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the middle comes out clean.

4.                  Pour warm Chocolate-Buttermilk Frosting over brownies, spreading evenly.  Cool in pan on wire rack for 1 hour.  Cut into bars.



Chocolate-Buttermilk Frosting:



In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk.  Bring to boiling.  Remove from heat.  Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla.  Beat until smooth.  If desired, stir in ¾ cup coarsely chopped pecans, toasted.



Chocolate-Cinnamon-Buttermilk Brownies

 

Prepare as Chocolate-Buttermilk Brownies, except add 1 teaspoon ground cinnamon to the flour mixture.





Chocolate-Buttermilk Brownies was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cookies and Bars; page 260.



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Thank You! 

Shirley-Ann Pearman




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