Wednesday, December 13, 2006

Buttermilk Brownies

Photo by Chocolate

These brownies are very cake like but the bonus with this recipe is that you can ice them almost straight from the oven. That's right, no waiting around for them to cool, just slather that icing on immediately. Plus they keep really well. Yummy!

2 cups flour
1/3 cup unsweetened cocoa
2 cups sugar
1 cup water
1 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 cup margarine or butter.

Pre-heat oven to 350 F.
Grease and flour a 9x13 inch cake pan. In large bowl combine flour, sugar, baking soda and salt. Set aside. In a small saucepan bring butter, cocoa, and water to a boil, stirring constantly. Remove from heat and allow to cool slightly. Beat into flour mixture. Beat in eggs, buttermilk & vanilla. Pour into prepared pan and bake 25 minutes or until a cake tester inserted into the center comes out clean. Cool about 15 minutes, and then frost when warm.

Buttermilk Brownie Icing

1/4 cups butter
2 1/4 cups icing sugar
3 tablespoons unsweetened cocoa
3/4 cup chopped pecans
3 tablespoons buttermilk

Heat butter, cocoa, and buttermilk in small saucepan, stirring until butter is melted and the mixture is warm. Remove from heat and beat in icing sugar and vanilla until smooth. Stir in pecans and pour over the warm brownies, spreading evenly.
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