Buttermilk
Brownies
Today I made
one of my favorite desserts. EVER. My
family recipe for Nana’s Buttermilk Brownies.
It was my great-grandmother’s recipe.
Since I have a gluten-free person in my family, I always make these
using ‘Bob’s Red Mill’ All-purpose gluten-free flour. It tastes the same! This is a Thanksgiving favorite in our
family, or really any occasion! The
creamy frosting on top of moist brownies… Mm mmm! :)
And if you don’t have buttermilk in your fridge, you can use this simple
substitute; for ½ cup buttermilk, 1 ½ tsp. white vinegar, and ½ cup milk. Stir the milk and vinegar. And Voila!
Buttermilk! These are some of the best brownies I've had!
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| 'Hot Cocoa Mixture' when it's done... |
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| This is the batter before you add the chocolate mixture. |
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| The batter, completed. Look at that chocolately goodness! |
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| Before it's in the oven! |
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| Sifted powdered sugar... It looks like snow! |
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| Delicious frosting, mm mmm! |
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| They're done! Look at that perfection! :) |
Here are the
recipes:
Nana’s Buttermilk Brownies
Makes: 1 9x13 pan.
Oven Temp: 400*. Baking
time: About 20-30 mins. (Depends how thick)
- 1 cup butter
- 1 cup water
- 1/3 cup cocoa
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking SODA
- ½ teaspoon salt
- ½ cup buttermilk
- 2 slightly beaten eggs
- 1-1/2 teaspoons vanilla extract
- 1 recipe Chocolate Buttermilk Frosting
Preheat oven to 400 degrees.
Grease and flour (I just spray with non-stick spray) a 9x13 pan or 2
8x8s. In small saucepan, combine butter,
water and cocoa. Cook and stir over
medium heat until mixture comes to a boil.
Remove from heat and set aside.
In a large bowl stir together flour, sugar, baking soda and salt. Add buttermilk, eggs and vanilla. Beat until smooth. Stir hot cocoa mixture into batter. Beat by hand until well combined. Pour into prepared pan and bake for 20-30
minutes. While brownies are warm, pour
chocolate buttermilk frosting on top and spread VERY gently.
Nana’s Chocolate Buttermilk Frosting (My favorite frosting!)
- 4 tablespoons butter
- ¼ cup cocoa
- ¼ cup buttermilk (just half the substitute recipe)
- 1 teaspoon vanilla
- 1 ¾- 2 ¼ cup sifted powdered sugar*
In medium saucepan, combine butter, cocoa and buttermilk. Bring to boil (mixture may appear
curdled). Remove from heat. Stir in vanilla and then beat in powdered
sugar. Immediately pour over warm
brownies and spread frosting gently to edges of the pan. Cut into squares when cool.
I swear I could just eat this frosting by the spoonful! It’s amazing! This is definitely my favorite brownie
recipe, and although it takes longer than a box mix, it’s worth it!
*Sifting the powdered sugar will
really help the frosting to have no clumps.
It is an extra step, so if you don’t really care if you have a couple
clumps of powdered sugar in your frosting, then don’t worry about it.
