Buttermilk Brownies

Courtesy of Carmella….aka “All Things Chocolate” 

I got buttermilk for a bundt cake I made last week and needed to do something with it so after receiving 2 great cook books from a friend, I found a way to satisfy my sweet tooth and use the buttermilk. This is sooo Yummy, I made it in a smaller pan (8 x 12) so I had to cook it a little longer in the over, but it came out DENSE and so THICK. The best part is the icing that cools over top of the brownie. I let mine cool overnight and then dug in the next morning. I have received rave reviews on this dish from co-workers, husbands and family. A Keeper.

2 cup sugar
2 cups flour
4 tbs unsweetened cocoa powder
1 cup cold water
½ cup unsalted butter
½ cup vegetable oil
½ cup buttermilk
1 tsp baking soda
2 eggs, beaten 

Wisk sugar, flour, and cocoa powder in large bowl. In saucepan, bring water, oil and butter to a boil and pour over dry ingredients. Mix with a hand mixer until creamy. Add buttermilk, baking soda and eggs. Beat again for another 3 mintues. Bake 18 minutes at 400 degrees. Frost while warm.

Frosting: In a sauce pan, bring 1/3 cup unsalted butter, ¼ cup cocoa and 1/3 cup buttermilk to a boil. Add ½ tsp vanilla extract and confectioners’ sugar, as needed, until ideal consistency is reached. Spread over warm brownies.