An indulgent, rich brownie for adults and also a perfect sweet treat for children. These brownies are moist and flavorful with the addition of buttermilk and a smooth icing to top them off.
By Lizzy Swartz
So in a few months I’m getting married. It’s pretty real up in here. Just a couple short months ago I was ironing a dress with my straightening iron and now I’m registering for stemware. The growing up seems to all be happening at once, so I thought I’d regress to one of my childhood faves for my first recipe back.
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- 1 cup butter
- ⅓ cup unsweetened cocoa powder
- 2 eggs
- ½ cup buttermilk or sour milk
- 1½ teaspoons vanilla
- ¼ cup butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk or sour milk
- 2¼ cups powdered sugar
- ½ teaspoon vanilla
- Preheat oven to 350 degrees. Grease a 15x10x1-inch and set aside. In a bowl, combine flour, sugar, baking soda, and salt and set aside.
- In a saucepan combine water, butter, and cocoa powder. Stir constantly and bring to a boil, then immediately remove from heat. Add the cocoa mixture to the flour mixture by beating with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat on high for 1 minute. Pour batter into the greased baking pan.
- Bake about 25 minutes for the 15x10x1-inch pan. Start checking on the brownie at 20 minutes by pressing a finger gently on the center of the brownie. If it bounces back, it is done. You can also test by sticking a toothpick into the center. If it comes out clean, it's done.
- In a medium saucepan combine butter, cocoa powder, and buttermilk. Bring mixture to a boil and immediately remove from heat. Add powdered sugar and vanilla. Beat with an electric mixer on high until smooth.
- Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack before cutting it into bars.