Buttermilk Brownies With Frosting Recipes

BUTTERMILK BROWNIES

Steps:

• For the brownies, preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking pan with softened butter; set the pan aside. Heat the butter, cocoa powder, vegetable oil, and water in a medium saucepan over medium-high heat. Bring to a boil. Remove from the heat and allow to cool just until warm; set aside. Sift the flour, baking soda, and salt into a medium bowl; set aside. Combine the granulated sugar, eggs, buttermilk, and vanilla extract in a large bowl. Whisk to combine. Add the cooled cocoa mixture. Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared baking pan. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean. For the frosting, combine the butter, buttermilk, and cocoa powder in a saucepan. Bring to a boil over medium-high heat. Remove from the heat. Combine the powdered sugar, vanilla extract, and salt in a large mixing bowl. Slowly add the buttermilk mixture to the sugar mixture, beating with an electric mixer on medium speed. Continue beating until smooth and creamy. Allow to cool completely. After the brownies have cooled, spread the frosting evenly over the top.

CHOCOLATE BUTTERMILK BROWNIES

Steps:

• In a saucepan, bring butter, cocoa and water just to a boil. Cool. Meanwhile, in a large bowl, combine the sugar, flour and baking soda and salt. Pour over dry ingredients; mix well. , Add buttermilk, eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes. , For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in the sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.

BUTTERMILK BROWNIES

Steps:

• Bring to a boil the oil, margarine, water and cocoa.
• Pour this over the sifted flour, sugar and salt mixture.
• To this add buttermilk, baking soda, eggs and vanilla.
• Pour batter into a greased and floured jelly roll pan.
• (Mixture will be thin.)
• Bake at 375 degrees for 18 to 20 minutes.
• Frosting: Boil the margarine, cocoa and buttermilk together one minute.
• Add sugar and vanilla.
• Beat.
• Stir in nuts.
• Spread on cooled brownies.

BUTTERMILK BROWNIES WITH PEANUT BUTTER FROSTING RECIPE

Steps:

• In a large mixing bowl, combine the flour and the sugar. Set aside.
• In a medium saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
• Pour boiling mixture over the flour and sugar in the bowl.
• Add the buttermilk, eggs, baking soda, and vanilla to the mixing bowl. Mix well using a wooden spoon or high speed on an electric mixer.
• Pour into a well-greased baking sheet (17.5" x 11") pan.
• Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
• To make the frosting, mix cream cheese and butter together with a mixer until completely incorporated. Add in powdered sugar and peanut butter and mix well. If it's too thick, thin it out with a little bit of milk. If it's too thin, add some more powdered sugar.
• Spread frosting on cooled brownies.
• If desired, drizzle melted chocolate chips over frosting and sprinkle Reese's pieces candies on top.

BUTTERMILK BROWNIES

Steps:

• Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
• Bring to boil; stirring constantly.
• Remove from heat and set aside.
• In large mixing bowl, blend together flour, soda and salt.
• In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
• Pour buttermilk mixture into dry ingredients; mix until smooth.
• Add cocoa mixture gradually with mixer on low setting.
• Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
• Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
• Bake at 375 deg F for 25 minutes; test with toothpick.
• Immediately pour Frosting over brownies; spread evenly.
• (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
• Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
• Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
• Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
• Fold in English walnuts.

FROSTED BUTTERMILK BROWNIES

Steps:

• 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.

BUTTERMILK BROWNIES

Steps:

• In saucepan, combine cocoa and 1 cup water- Bring to a boil, stir constantly, then remove from heat.
• In large bowl, sift together flour, sugar, baking soda and salt.
• Stir in eggs, buttermilk and vanilla.
• Add warm cocoa mixture to dry mixture; mix until blended.
• Pour only 1/2 of the mixture into a greased pan; set aside.
• For filling: soften cream cheese and margarine; beat together.
• Add sugar, eggs, flour and vanilla; beat until smooth.
• Pour all cream mixture on top of brownie mixture.
• Spoon on the remaining brownie batter.
• Pull a knife through the batter.
• Bake at 350 degrees for 35 to 40 minutes ONLY (even if it doesn't look done).
• For frosting: melt margarine in pan.
• Stir in cocoa until dissolved.
• Add powdered sugar, buttermilk and vanilla- Stir and frost.

TEXAS SHEET CAKE BROWNIES RECIPE (FAMILY FAVORITE)

Steps:

• In a large mixing bowl, combine the flour and the sugar.
• In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
• Pour boiling mixture over the flour and sugar in the bowl.
• Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
• Pour into a well greased cookie sheet (17 1/2 x 11 inch) pan.
• Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
• While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
• Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
• Pour warm frosting over brownies as soon as you take them out of the oven. Let cool and cut into 40 bars.