BUTTERMILK BROWNIES
Rich, tender, fudgy brownie that those chocolate lovers just can't resist. For a "mocha" experience, substitute coffee for the water. My family just can't help themselves, even when they're already "stuffed" when these are around.
Provided by Cindy Lynn
Categories Bar Cookie
Time 55m
Yield 18 serving(s)
Number Of Ingredients 16
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.
BUTTERMILK BROWNIES
Steps:
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch (25x38x4 cm) baking pan. In the bowl of your mixer, whisk together flour, sugar, baking soda and salt.
- In a medium saucepan combine butter, cocoa powder and water. Bring the mixture just to boiling over medium-high heat, stirring constantly. Remove from heat and pour the chocolate mixture into the flour mixture. Beat with mixer on medium speed until combined. Scrape bowl and add buttermilk, eggs and vanilla extract or vanilla sugar. Beat for one minute on medium speed. The batter will be thin. Pour into prepared pan.
- Bake at 350°F (175°C) for 20-25 minutes, until a toothpick inserted near the center of brownies comes out clean. Cool in the pan on a wire rack.
- Begin making the chocolate-buttermilk icing immediately when the brownies are done baking. Place the powdered sugar into the bowl of your mixer. In a medium saucepan bring butter, unsweetened cocoa powder and buttermilk to a boil over medium heat, stirring constantly. This mixture will seem oily and separated but that's normal. Remove from heat and pour chocolate mixture over powdered sugar and add vanilla extract or vanilla sugar. Beat until smooth, scraping bowl once. Working quickly, distribute the icing over the warm brownies and then spread the icing evenly.
- Cool the brownies completely in the pan on a wire rack and cover and chill them in the refrigerator before cutting. Keep brownies covered in the refrigerator for up to three days.
Nutrition Facts : Calories 170 kcal, ServingSize 1 serving
GLAZED BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 13 by 9 by 2-inch-baking pan with parchment or wax paper, so that the edges of the paper come up the sides. Lightly butter the paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Combine the semi-sweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a gentle simmer over medium heat. Turn off the heat. Set the bowl on the pan, over the heated water, to melt the chocolate gently. Whisk until smooth.
- In a large bowl, whisk together the sugar, eggs, and vanilla. Stir the chocolate mixture into the egg mixture until evenly blended. Add the dry ingredients and mix just until blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, about 25 to 30 minutes. Cool the brownies in the pan on a rack. To make the glaze, put the semi-sweet chocolate in a medium heatproof bowl. In a small saucepan, boil the heavy cream, and pour it over the chocolate. Let stand for 5 minutes, then stir until melted and smooth. Spread the glaze evenly over the brownies and let set at room temperature.
- Lift the edges of the paper to take the brownies out of the pan. Cut the brownies into 24 squares. Serve.
BUTTERMILK BROWNIES
Rich and fudgy, these Buttermilk Brownies are loaded with chocolate! Topping these decadent brownies is a frosting that tastes like fudge and makes these brownies irresistible!
Provided by A Kitchen Addiction
Categories Dessert
Time 50m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 225 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 162 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BUTTERMILK BISCUITS
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
- Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
- Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
- Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
- Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.
OLD-FASHIONED BUTTERMILK BISCUITS
My family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. -Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Time 20m
Yield 8 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 276mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic exchanges
FUDGY BUTTERMILK BROWNIES
Make and share this Fudgy Buttermilk Brownies recipe from Food.com.
Provided by House
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 142.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 96.4, Carbohydrate 33.9, Fiber 1.3, Sugar 25.7, Protein 2.2
BUTTERSCOTCH BROWNIES II
These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.
Provided by Anna Pages
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7x2-inch pan.
- Melt 1 cup butter in a large saucepan. Add 2 cups light brown sugar and beat well to mix. Cool the mixture slightly, then beat in eggs and vanilla.
- Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, then add the walnuts or pecans (see Cook's Note). Mix well.
- Spread batter into prepared pan and bake for 30-35 minutes or until a light gold. Cool in the pan for 10 minutes, then turn out of pan and let brownies finish cooling on a rack.
- To Make Frosting: Dissolve coffee in the water. Cream 1/2 cup butter with confectioner's sugar. Beat it until light. Blend the coffee into sugar mixture and spread frosting over the brownies. When frosting has set, cut brownies into squares. Enjoy!
Nutrition Facts : Calories 416.6 calories, Carbohydrate 56.6 g, Cholesterol 71.7 mg, Fat 20.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 10.4 g, Sodium 233.4 mg, Sugar 44.5 g
CHOCOLATE BUTTERMILK BROWNIES
I've made these frosted brownies for so many years, I don't need a recipe card to follow. When our three grandchildren visit the farm, they're delighted when I serve these-plain or with ice cream.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 brownies.
Number Of Ingredients 19
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.
Nutrition Facts :
BUTTERMILK BROWNIES RECIPE - (4.6/5)
Provided by hicksofmarvin
Number Of Ingredients 15
Steps:
- Beat eggs, sugar, oil & butter. Mix in buttermilk, water, flour, cocoa & baking soda - alternately. Pour in jellyroll pan and bake 18 minutes at 400 degrees. Make frosting (low boil) and pour over brownies while warm.
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