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Desserts

Buttermilk Brownies

Sheet-pan cocoa brownies started by boiling the butter and cocoa, iced while hot with a cooked buttermilk frosting and nuts.

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Cook
20 min
Source
Everyone - Deb Topp

Before you start: The 11x16 pan is close to a rimmed half sheet; a 15x10 jelly roll pan works too, the brownies just bake up a little thicker.

Where this one came from

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Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1/2 cup shortening
  • 1 cup water
  • 1/4 cup cocoa
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon soda
  • 1 teaspoon vanilla
  • Topping:
  • 1 stick butter
  • 1/4 cup cocoa
  • 1/3 cup buttermilk
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • Few grains of salt
  • 1 cup nuts

Directions

  1. Sift the flour, sugar and salt into a bowl.
  2. Boil the butter, shortening, water and cocoa; pour over the flour mixture and stir.
  3. Add the buttermilk, eggs, soda and vanilla.
  4. Pour into a greased, floured pan. Bake 20 minutes in an 11x16 inch pan at 400 degrees.
  5. Topping: Boil the butter, cocoa and buttermilk. Pour over the powdered sugar, vanilla and salt. Beat, then add nuts. Spread while hot.

Notes

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