You are here: Home / 2015 / March / 19 / Recipe: Buttermilk Brownies

Recipe: Buttermilk Brownies

Published on by

I don’t have a photograph of these so you will have to trust me! They were really really good. As I recall Mr. Big Food made them to use up a carton of buttermilk. Waste not want not.

BUTTERMILK BROWNIES
Makes 60

2 sticks butter
1/3 C dry unsweetened cocoa
1 C water
2 C sifted flour
2 C sugar
1 tsp baking soda
½ tsp salt
2 eggs, beaten slightly
½ C buttermilk
1 ½ tsp vanilla
Frosting

Directions and recipe for frosting below.

Preheat oven to 375o. Combine butter, cocoa, and water in a saucepan and bring to a boil, stirring constantly. Remove from heat. Sift together flour, sugar, baking soda, and salt, and stir in eggs, buttermilk, and vanilla. Add cocoa mixture and mix until blended. Pour into a greased 15 ½ x10 ½ x1 inch baking pan and bake 30 minutes. Immediately pour Frosting over and spread evenly. Cool and cut into bars.

FROSTING

½ stick butter
3 Tbsp dry unsweetened cocoa
3 Tbsp buttermilk
2 ¼ C confectioner’s sugar
½ C chopped walnuts or pecans
½ tsp vanilla

Combine butter, coca, and buttermilk in a saucepan, and cook, stirring, until boiling. Remove from heat, and beat in confectioner’s sugar, nuts, and vanilla.

3 Responses

  1. Question for Mr. Big Foot…

    What function does sifting the flour serve? If quantity if a factor – wouldn’t weighing it (using grams, not ounces) serve the same function?

    I can think of two other possibilities: sifting together with other dry ingredients would serve to mix things better than stirring/beating (like that baking soda!) and the possibility that sifting would “lighten” the mix. The recipe doesn’t call for the flour to be sifted with other dry ingredients, so that one is probably out…but…I’d be interested in his answer.

    I made CryBaby Cookies for my son when he was in Iraq – it made him very popular! – and found that when I _didn’t_ sift, different cups had slightly different quantites. I started to experiment when different batches came out with slightly different textures. Then I found it easier – and with more consistent results – when I weighed the flour – again, using grams, not ounces.

    1. “Sift together flour, sugar, baking soda, and salt,…”

      He says, “to keep it from clumping.”

      We made these together a week or more ago and I’m just remembering. We’ve made this recipe before. I am not kidding, the first time we didn’t sift and just mixed well. There were small pea-sized gloms of white flour throughout. This time, when we cut the first square, he commented that this– the lack of gloms– must be why you sift.

      I often take shortcuts in simple recipes, especially. Who doesn’t? Sometimes they can come back to bite you.

  2. Welll… as long as it was just small gloms of white flour, it wouldn’t be too bad. If those small gloms are baking soda instead…………Yowzez!!

    And obviously…my eyes just skipped over the “Sift together flour, sugar, baking soda, and salt” line…!! I find that happens when I read over stuff I’ve read before or _think_ I’ve read before. I get careless.

Comments are closed.