Buttermilk Brownies

Yes, I'm still preaching the virtues of baking brownies from scratch. If you haven't done it before, try it. I know you'll enjoy the outcome! When I found this recipe in Gooseberry Patch's Best-Ever Cookies, copyright 2011, I was immediately attracted to it for several reasons. First, it called for buttermilk which I have never used in brownies, but I had a full carton in the refrigerator and thought this would be the perfect excuse to use it. Second, these brownies are frosted! I don't think I need to explain my excitement for that little fact. Finally, all of the ingredients were already in my pantry and fridge - a huge selling point. This recipe is close to that of Texas Sheet Cake - one of my favorites! So, if you're a fan of that luscious cake, try these brownies. They are wonderful!

Buttermilk Brownies
2 c. all-purpose flour
2 c. sugar
1 c. margarine
1/3 c. baking cocoa
1 c. water
2 eggs, beaten
1 tsp. vanilla extract
1/2 c. buttermilk
1 tsp. baking soda

Sift together flour and sugar; set aside. In a small saucepan, mix together margarine, cocoa and water. Bring to a boil over medium-high heat, stirring constantly. Add margarine mixture to flour mixture; blend well. Add remaining ingredients; mix well. Spread batter in a greased and floured 15"x10" jelly-roll pan. Bake at 350 degrees for 20 minutes. Cool completely; frost with Cocoa Frosting. Cut into squares. Makes about 3 dozen.

Cocoa Frosting:

1/2 c. margarine
1/4 c. baking cocoa
6 tbsp. milk
16-oz. pkg. powdered sugar
1 tsp. vanilla extract

In a saucepan over medium-high heat, combine margarine, cocoa and milk. Stir in powdered sugar; add vanilla and blend until smooth.

Instead of sifting the flour and sugar together, I used a slotted spoon to combine and "sift" the ingredients.

I combined the margarine, cocoa and water on the stop and brought to a boil. The fact that the recipe called for margarine instead of butter was attractive too. I love to save money whenever I can.

Pour the melted margarine mixture over the dry mixture.

Next, enter two eggs...

that I beat with a fork in a measuring cup. I added the buttermilk to the egg mixture.

I added the egg, buttermilk, vanilla and baking soda to the rest of the batter. This will be a very loose batter. Pour into a greased 15"x10" pan and bake for 20 minutes.

As the cake cooled, I went to work on the frosting. Adding cocoa powder to margarine and milk.

Bring the mixture to a slight boil.

My saucepan was too small to add the powdered sugar to it. I had to put the sugar in a large bowl and bring the cocoa mixture to it.

I stirred and stirred and stirred!

The frosting is fairly loose and spreads well.

Now comes the hard part! You must wait until the frosting sets before cutting the brownies.

Look very closely at this photo! Click on it and enlarge it if you must. Do you see the moist crumbs? Do you see the cracks in the frosting? As the top of the frosting cools, it cracks when you cut into but underneath the crack is soft smooth chocolate frosting. Yes, this is a tender, cake-like brownie. This is more than a brownie; it's a chocolate experience, one that I will be enjoying all weekend.