Buttermilk Brownies with Icing

Yield

36 brownies

Brownie Ingredients

3/4 cup (1 1/2 sticks) butter or margarine
3/4 cup water
1/3 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/3 cup buttermilk
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

Icing Ingredients

1/3 cup butter or margarine
1/4 cup buttermilk
1/3 cup unsweetened cocoa powder
1/4 cup confectioners' (powdered) sugar

Directions

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan using Pan Release or cooking spray.

In a medium saucepan, melt butter over medium heat. Remove from heat and whisk in water and cocoa until smooth. Whisk in sugar, buttermilk, eggs and vanilla until well blended and smooth.

In a medium bowl, mix flour and baking soda. Whisk flour mixture into cocoa mixture until blended. Batter will be thin. Pour into prepared pan.

Bake 30 to 35 minutes, or until edges begin to pull away from the sides of the pan or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Set pan on a wire rack to cool for 10 minutes.

Meanwhile, prepare icing. In a medium saucepan, melt butter over medium heat. Add buttermilk and cocoa. Bring to a boil, whisking until smooth. Remove from heat and whisk in powdered sugar until no lumps remain. Pour icing over brownies. Spread evenly with a metal spatula. Chill for at least 2 hours or until icing is set. Cut into squares.

Storage

Store airtight in refrigerator, up to five days. If desired, brownies can be stored in the pan in which they were baked.

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