I’m sure there’s lots of quarantine time baking going on and I couldn’t think of a better recipe to make for this odd season of life than buttermilk brownies.
My nana and I have made this recipe many times. I use the printed recipe she gave me to bake these. I was, and am still am, always amazed at the decadent density that this brownie mix makes. The fudgy rich frosting is the final touch that ranks this recipe at the top spot for any brownie I’ve ever made.
There is sugar and butter involved, so if you make this recipe, be sure to share with friends or co-workers! Also, be sure to cut small squares or rectangles. I cut them about double the size I usually do. A little bit of brownie goes a long way. You’ll want some milk to accompany your dessert.
Ingredients
Brownies
- 2 c. flour
- 2 c. sugar
- 1 c. stick butter
- 1/4 c. cocoa
- 1 c. water
- 1/2 c. buttermilk
- 1 tsp. baking soda
- 2 eggs
- 1 tsp. vanilla extract
Frosting
- 1/4 c. cocoa
- 1/4 c. stick butter
- 1/3 c. buttermilk
- 2 c. powdered sugar
- 1 tsp. vanilla extract
Directions
Brownies
- Mix flour and sugar together in a bowl.
- Bring to a boil the stick butter, cocoa and water. Combine with flour mixture
- Add buttermilk, baking soda, eggs and vanilla. Mix well.
- Bake in 9×13 or 9×15 inch baking pan at 350° for 20-25 minutes. Test like a cake.
Frosting
- While brownies cook, bring butter, cocoa and buttermilk to a boil.
- Quickly beat in sifted confectioner’s sugar and vanilla extract. Beat until smooth.
- Frost brownies while still warm.