Buttermilk makes an incredibley rich, tenderand flavorful brownie, try it and you’ll never bake brownieswith sweet milk again…unless you’re out of buttermilk!
Recipe: Iced Buttermilk Brownies
3/4 cup (1 1/2 sticks) butter or margarine3/4 cup water1/3 cup unsweetened cocoa powder1 1/2 cups granulated sugar1/3 cup buttermilk2 large eggs1 1/2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 1/2 teaspoons baking sodaIcing:1/3 cup butter or margarine1/4 cup buttermilk1/3 cup unsweetened cocoa powder1/4 cup powdered sugar
Preheat oven to 350°F (175°C).Lightly grease a 9 x 13-inch baking pan with butter or margarine.
In a medium saucepan, melt 3/4 cup butterover medium heat. Remove from heat and whisk in water and cocoauntil smooth. Whisk in sugar, buttermilk, eggs and vanilla untilwell-blended and smooth.
In a medium bowl, mix flour and bakingsoda. Whisk flour mixture into cocoa mixture until blended. Batterwill be thin. Pour into prepared pan and bake 30 to 35 minutes,or until a toothpick inserted in center comes out clean and edgesbegin to pull away from the sides of the pan. Set pan on a wirerack to cool for 10 minutes.
Meanwhile, prepare icing. In a mediumsaucepan, melt butter over medium heat. Add buttermilk and cocoa;bring to a boil, whisking until smooth.
Remove from heat and whisk in powderedsugar until no lumps remain. Pour icing over brownies. Spreadevenly with a metal spatula. Chill for at least 2 hours or untilicing is set. Cut into squares. If desired, garnish with chocolate-coveredespresso beans, 1 per square.
Storage: Can be stored, airtight in refrigerator,up to five days. If desired, store them in the pan in which theywere baked.
Makes 36 squares.
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