Frosted Buttermilk Brownies

Recipe by ROV Chef
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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