BUTTERMILK BROWNIES
Very moist cake brownies. The topping gives it added character.
Provided by Teri Baines
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. melt together oleo, oil, and water. SET ASIDE.In large bowl put flour, sugar, cocoa, soda. Now add oleo mixture.Mix well. Add vanilla,eggs and buttermilk.mix well. Pour into greased and floured 11 x 15 sheet pan. Sprinkle on crushed M&M's.Bake at 350 degrees for apx 20 min.
CHOCOLATE BUTTERMILK BROWNIES
I've made these frosted brownies for so many years, I don't need a recipe card to follow. When our three grandchildren visit the farm, they're delighted when I serve these-plain or with ice cream.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 brownies.
Number Of Ingredients 19
Steps:
- In a saucepan, bring butter, cocoa and water just to a boil. Cool. Meanwhile, in a large bowl, combine the sugar, flour and baking soda and salt. Pour over dry ingredients; mix well. , Add buttermilk, eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes. , For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in the sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.
Nutrition Facts :
BUTTERMILK BROWNIE CAKE
Beware this cake is very sweet, but great with a glass of cold milk or a cup of strong coffee. You can also make this recipe using 2 13-by-9-inch pans. Adjust the cooking time down to 15 to 20 minutes. Recipe Source: American Profile
Provided by Ceezie
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Grease a 15 x 10-inch baking pan aka Jelly roll pan.
- To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
- Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
- To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners' sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies.
Nutrition Facts : Calories 2361.1, Fat 104, SaturatedFat 45.9, Cholesterol 303.7, Sodium 908.5, Carbohydrate 355.9, Fiber 7, Sugar 282.4, Protein 16.3
BUTTERMILK BROWNIES
Rich, tender, fudgy brownie that those chocolate lovers just can't resist. For a "mocha" experience, substitute coffee for the water. My family just can't help themselves, even when they're already "stuffed" when these are around.
Provided by Cindy Lynn
Categories Bar Cookie
Time 55m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
- Bring to boil; stirring constantly.
- Remove from heat and set aside.
- In large mixing bowl, blend together flour, soda and salt.
- In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
- Pour buttermilk mixture into dry ingredients; mix until smooth.
- Add cocoa mixture gradually with mixer on low setting.
- Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
- Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
- Bake at 375 deg F for 25 minutes; test with toothpick.
- Immediately pour Frosting over brownies; spread evenly.
- (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
- Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
- Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
- Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
- Fold in English walnuts.
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