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Choco Buttermilk Brownies

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Ingredients
  Unsalted butter 1 Cup (16 tbs) (2 Sticks, At Room Temperature)
  Water 1 Cup (16 tbs)
  Dutch process cocoa 5 Tablespoon
  Sugar 2 Cup (32 tbs)
  Unbleached all purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Buttermilk 1⁄2 Cup (8 tbs)
  Eggs 2
  Baking soda 1 Teaspoon
  Vanilla 1 Teaspoon
  Unsalted butter 1⁄2 Cup (8 tbs)
  Buttermilk 6 Tablespoon
  Powdered sugar 1 Pound (1 Box)
Directions

Preheat oven to 350°F.
Generously grease 12 x 18 inch jelly roll pan.
Melt butter in medium saucepan over medium heat.
Stir in water and cocoa and whisk until smooth.
Set aside.
Combine sugar, flour and salt in medium bowl.
Add cocoa mixture, buttermilk, eggs, soda and vanilla and blend well.
Pour into prepared pan.
Bake until tester inserted in center comes out clean, 15 to 18 minutes.
For icing: Melt butter in medium saucepan over medium heat.
Add buttermilk and cocoa and whisk until smooth and creamy.
Bring to boil.
Place powdered sugar in work bowl of food processor.
With machine running, gradually add chocolate mixture through feed tube, mixing until thick and smooth; do not overprocess.
Spread mixture generously over brownies.
Refrigerate before cutting into squares.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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