Frosted Buttermilk Brownies

READY IN: 40mins
Recipe by ROV Chef

I got this recipe from one of my mom's best friends. I love this recipe and I also use it for cake. I promise you that this is better than any store bought box mix. They don't turn out as dense as your typical brownie, but if you are like my wife, who likes the real dense chewy brownie, you can omit some of the baking soda. I love them just the way they are. It is up to you, how you like your brownies, but I know that you will love these. Oh, and the frosting rocks.

Top Review by puppitypup

We liked this, although even with cutting the baking soda in half, it's still more a cake than a brownie. I topped it with recipe #23312

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Bring the water to a low boil; add the butter and the 4 tbsp of cocoa.
  3. In a mixing bowl combine the brownie dry ingredients and the sugar.
  4. Slowly mix in the water/butter/cocoa mixture.
  5. Whisk the egg and buttermilk together, and quickly add to the batter.
  6. Mix until combined, making sure to scrape the sides and bottom of the bowl.
  7. Grease and dust with cocoa a half sheet pan (restaurant supply style), or line with parchment paper.
  8. Pour batter into the pan and tap the edge of the pan to settle the batter out.
  9. Bake for about 20 min or until brownies test done.
  10. 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.
  11. To make frosting, combine all the frosting ingredients in a mixing bowl and mix until smooth and creamy.
  12. Put frosting in the fridge until you are ready to frost. It is easier to frost if it is a little cool.
  13. Bring it out of the fridge and let it come up to almost room temperature (Should be spreadable, but soft like room temperature butter).
  14. Remove brownies from the oven and allow them to cool completely before frosting.
  15. Cut with a clean knife and enjoy.
  16. 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.

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