Chocolate-Buttermilk Brownies

Chocolate-Buttermilk Brownies

This chocolaty dessert--known to some as Texas Sheet Cake and/or Chocolate-Buttermilk Sheet Cake-- has a rich and decadent flavor.

by 16  people
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Recipe from Better Homes and Gardens
SERVINGS
24
PREP TIME
30 mins

Chocolate-Buttermilk Brownies

This chocolaty dessert--known to some as Texas Sheet Cake and/or Chocolate-Buttermilk Sheet Cake-- has a rich and decadent flavor.

Chocolate-Buttermilk Brownies
SERVINGS
24
PREP TIME
30 mins
by 16  people
add your rating
add a comment
Ingredients
  • 2   cups all-purpose flour
  • 2   cups sugar
  • 1   teaspoon baking soda
  • 1/4  teaspoon salt
  • 1   cup butter
  • 1/3  cup unsweetened cocoa powder
  • 2   eggs
  • 1/2  cup buttermilk or sour milk (see tip,below)
  • 1 1/2  teaspoons vanilla
Chocolate-Buttermilk Frosting
  • 1/4  cup butter or margarine
  • 3   tablespoons unsweetened cocoa powder
  • 3   tablespoons buttremilk
  • 2 1/4  cups powdered sugar
  • 1/2  teaspoon vanilla
  • 3/4  cup coarsely chopped pecans, toasted (optional)

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Directions
1. 
Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, sugar, baking soda, and salt; set aside.
2. 
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
3. 
Bake for about 25 minutes for the 15x10x1-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the middle comes out clean.
4. 
Pour warm Chocolate-Buttermilk Frosting over brownies, spreading evenly. Cool in pan on wire rack 1 hour. Cut into bars. Makes 24 bars
Chocolate-Buttermilk Frosting
1. 
Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, sugar, baking soda, and salt; set aside.
2. 
In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
3. 
Bake for about 25 minutes for the 15x10x1-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the middle comes out clean.
4. 
Pour warm Chocolate-Buttermilk Frosting over brownies, spreading evenly. Cool in pan on wire rack 1 hour. Cut into bars. Makes 24 bars

Variation

  • Chocolate-Cinnamon-Buttermilk Brownies:

    Prepare as above, except add 1 teaspoon ground cinnamon to the flour mixture.

Tip

  • To make sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup; stir. Let stand 5 minutes before using.

nutrition information

Per Serving: cal. (kcal) 244, Fat, total (g) 11, chol. (mg) 45, sat. fat (g) 6, carb. (g) 35, Monosaturated fat (g) 4, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 25, pro. (g) 2, vit. A (RE) 0, vit. A (IU) 388.72, vit. C (mg) 0, Thiamin (mg) 0.09, Riboflavin (mg) 0.1, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 4.03, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 193, Potassium (mg) 31, calcium (mg) 40.39, iron (mg) 0.9, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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