Buttermilk Brownies Recipe 465

BUTTERMILK BROWNIES

Steps:

• Preheat oven to 375°F. Line a 10×15 jelly roll pan with aluminum foil and coat lightly with nonstick spray. Set aside.
• In large mixing bowl, whisk together flour, soda and salt. Set aside.
• In a saucepan combine butter, cocoa, both sugars, and water. Bring to boil and then immediately remove from the heat.
• In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork. Slowly add this to the warm chocolate mixture, stirring constantly.
• Pour this into the dry ingredients, and mix until smooth.
• Pour batter into the prepared pan and bake for 20 minutes or until the center is set.
• When there is about 5 minutes left for the brownies to bake make your frosting.
• In a saucepan, butter, cocoa powder and buttermilk. Cook on medium heat until just boiling and remove from heat.
• Whisk in the powdered sugar and vanilla.
• Immediately pour/spread the frosting over warm brownies.
• Sprinkle with sprinkles immediately.
• Serve warm or room temperature.

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.

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.

PERFECT BROWNIES

Steps:

• Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
• Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
• Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
• Cut into squares in the pan before turning out onto a board.

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.

FUDGY BUTTERMILK BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 9" square baking pan with vegetable oil spray.
• In a medium bowl, stir together the flour, brown sugar, cocoa powder, baking soda, and salt.
• In a small bowl, lightly whisk the egg whites. Whisk in the remaining brownie ingredients.
• Whisk into the flour mixture until well-blended.
• Pour the batter into the baking pan. Bake for 30 minutes. Let cool in the pan on a cooling rack.
• In a small bowl, stir together the sugar and cocoa powder. Stir in the vanilla extract, then gradually stir in the milk until the frosting is spreading consistency.
• Spread over the cool brownies. Cut into 16 squares.

MEL'S AWESOME BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, baking soda and 1/3 cup cocoa. In a small saucepan, combine water and 2/3 cup of butter; bring to a boil. Allow the butter and water to cool down a bit before adding to the dry ingredients. Beat in the buttermilk and eggs last. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven. Allow to cool for 20 minutes before frosting.
• To make the frosting: In a large bowl, stir together the confectioners' sugar, 1/3 cup cocoa, milk and vanilla until smooth. Beat in the melted butter until light and fluffy. Spread over brownies while they are still slightly warm. Cut into squares when cool.

BUTTERSCOTCH BROWNIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a medium bowl, cream together 1/4 cup butter and 1 cup brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in the walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until the brownies start to pull away from the sides of the pan. Cool completely before frosting.
• To make the frosting, combine 2 tablespoons butter, 1/4 cup brown sugar and milk in a small saucepan over medium- high heat. Bring to a boil and simmer for 2 minutes. Remove from heat, cool and beat in the confectioners' sugar. Adjust the milk or confectioners' sugar if necessary to achieve a good spreading consistency. Spread over cooled bars and let set before cutting into squares.

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.