Frosted Buttermilk Brownies
photo by puppitypup
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
24-30 squares
ingredients
-
brownie
- 1 cup water
- 1⁄2 lb unsalted butter
- 4 tablespoons cocoa powder
- 2 cups flour
- 2 cups sugar
- 2 eggs
- 1⁄2 cup buttermilk
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
-
frosting
- 4 tablespoons cocoa powder
- 6 tablespoons milk
- 1⁄4 lb unsalted butter
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
directions
- Preheat oven to 350°F.
- Bring the water to a low boil; add the butter and the 4 tbsp of cocoa.
- In a mixing bowl combine the brownie dry ingredients and the sugar.
- Slowly mix in the water/butter/cocoa mixture.
- Whisk the egg and buttermilk together, and quickly add to the batter.
- Mix until combined, making sure to scrape the sides and bottom of the bowl.
- Grease and dust with cocoa a half sheet pan (restaurant supply style), or line with parchment paper.
- Pour batter into the pan and tap the edge of the pan to settle the batter out.
- Bake for about 20 min or until brownies test done.
- You may need to turn the pan once half way through to even out the cooking, depending on your oven. I do just out of habit.
- To make frosting, combine all the frosting ingredients in a mixing bowl and mix until smooth and creamy.
- Put frosting in the fridge until you are ready to frost. It is easier to frost if it is a little cool.
- Bring it out of the fridge and let it come up to almost room temperature (Should be spreadable, but soft like room temperature butter).
- Remove brownies from the oven and allow them to cool completely before frosting.
- Cut with a clean knife and enjoy.
- To make a cake, doubling the recipe yields enough batter to fill 2 9-inch round cake pans. I highly recommend using parchment on the bottom and greasing the side to get the best results when you try to remove the cake from the pan.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've had my eyes on these for a while since I dont really like dense fudgy brownies much at all. This brownie gives you just that. Most "cakey" brownies I feel dont have much of a chocolate taste, but these had quite a deep chocolate flavor to them. I didnt have buttermilk so I made my own with some lemon juice. Also I love coating the pans with cocoa powder, its more expensive but I think is worth the few extra cents. I didnt try the frosting on the brownies but I've had made this frosting before for some cupcakes a few months ago, and those too can out great.
RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>