It has been years since I made this recipe and with a quart of buttermilk in my refrigerator, it was time to find my Buttermilk Chocolate Brownie recipe. I plowed through my recipes from our days in Texas and finally found this recipe. In Texas, this was a staple and many times you would find a very similar recipe called Texas Chocolate Sheet Cake. When I originally received this recipe it was called Buttermilk Chocolate Brownies – I think very similar to the Texas favorites. The best part is you frost these brownies immediately after you take them out of the oven. Moist and delicious – a terrific memory from our days in Texas.
Buttermilk Chocolate Brownies
Ingredients
- 1 cup unsalted butter, cut into cubes
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/3 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- FROSTING
- 1/2 cup unsalted butter, cubed
- 1/4 cup unsweetened cocoa powder
- 1/4 cup buttermilk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- dash of salt
- chopped nuts, if desired
Instructions
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Preheat oven to 350 degrees. Line a 15 x 10 x 1 inch baking sheet with parchment paper, spray with no-stick spray. In a saucepan, melt the butter, cocoa powder and water until the butter is melted, stir frequently, set aside to cool slightly. In a large mixing bowl, combine the flour, sugar, baking soda, vanilla, eggs, salt and buttermilk.. Stir to combine. Add the chocolate mixture gradually – stir until smooth. Pour into the prepared baking sheet and bake for 20 minutes. Just prior to the brownies finishing baking – make the frosting. Melt the butter, cocoa and buttermilk in a large saucepan (you will be making the frosting in this pan). When the butter has melted, add the remaining ingredients and stir until smooth. Spread over the warm brownies, sprinkle with chopped nuts, if desired. Allow to cool prior to cutting.
Just made this today to use up some buttermilk. It’s more like the cake than brownies but very good. Thanks for reminding me of this recipe.