Desserts
Buttermilk Brownies
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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 Lehigh Valley Dairies Buttermilk
1-1/2 teaspoon vanilla
1 recipe Chocolate-Buttermilk Frosting
Directions
1. Preheat oven to 350 degrees F. Grease a 15x10x1 inch or a 13x9x2 inch baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.
2. 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, Lehigh Valley Dairies Buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.
3. 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.
4. 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.
5. Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons Lehigh Valley Dairies Buttermilk. Bring mixture to boiling. Remove from heat. Add 2-1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.