It was interesting to cook the wet ingredients together and then add it to the dry ingredients. I'm used to blending all the wet together and then adding the dry to the wet. I think by reversing the process it actually made the brownies denser and a bit more on the chewy side. I tend to like my brownies more like cake, but hey, they were still pretty tasty. I think I would go with a different frosting though. This one dried pretty quickly and almost seemed like a glaze since it stuck to the brownies like a SoCal girl sticks to her heater in the wintertime in NorCal (can you tell that's me?). I think I'll keep to buttercreams and whipped creams.
Buttermilk Brownies
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1-1/2 teaspoon vanilla
1 recipe Chocolate-Buttermilk Frosting (below)
Directions
Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan (I used this one); set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.
Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies.
Chocolate-Buttermilk Frosting
Ingredients:
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk or sour milk
2-1/4 cups powdered sugar
1/2 teaspoon vanilla
Directions:
In a medium saucepan combine butter, unsweetened cocoa powder, and buttermilk or sour milk. Bring mixture to boiling. Remove from heat. Add powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.
Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies.
Chocolate-Buttermilk Frosting
Ingredients:
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk or sour milk
2-1/4 cups powdered sugar
1/2 teaspoon vanilla
Directions:
In a medium saucepan combine butter, unsweetened cocoa powder, and buttermilk or sour milk. Bring mixture to boiling. Remove from heat. Add powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
Buttermilk Brownies
Where's the soymilk?
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