Fudgy Buttermilk Brownies Recipes

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
• Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
• Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
• Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
• Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
• Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.

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.

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 9" square baking pan with vegetable oil spray.
• In a medium bowl, stir together the flour, brown sugar, cocoa powder, baking soda, and salt.
• In a small bowl, lightly whisk the egg whites. Whisk in the remaining brownie ingredients.
• Whisk into the flour mixture until well-blended.
• Pour the batter into the baking pan. Bake for 30 minutes. Let cool in the pan on a cooling rack.
• In a small bowl, stir together the sugar and cocoa powder. Stir in the vanilla extract, then gradually stir in the milk until the frosting is spreading consistency.
• Spread over the cool brownies. Cut into 16 squares.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa and salt; gradually beat into creamed mixture. , Spread into a greased 13x9-in. baking pan. Bake until the top is dry and the center is set, 25-30 minutes. Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir cocoa and baking soda together in a large mixing bowl. Add 1/2 of the melted butter; stir until smooth. Pour in boiling water and stir until smooth and thick. Mix in sugar, eggs, and remaining butter. Stir in vanilla extract and salt until just smooth. Add chocolate chips and flour; stir until just combined. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely in the pan before slicing.

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!