October 5, 2015

Buttermilk brownies

For the Brownies:

1/2 cup butter
1/4 cup dark chocolate unsweetened cocoa powder
1/2 cup canola oil
2 cups sugar
2 large eggs
1/4 cup buttermilk
1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips

For the Frosting:

1/2 cup butter
1/2 cup buttermilk
1/4 cup dark chocolate unsweetened cocoa powder
4 cups powdered sugar
3/4 cup semi-sweet chocolate chips

1.  Preheat oven to 400 degrees F.  Grease or line a 13x9-inch baking dish with parchment paper. Set aside.

2.  For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil and remove from heat. 

3.  In a large mixing bowl, combine sugar, eggs, buttermilk and vanilla. Slowly whisk in the butter mixture. Add in flour, baking soda and salt, and stir just until combined. Fold in chocolate chips.

4.  Pour into prepared baking dish and bake for 20 minutes. Remove from oven and let cool. 

5.  While brownies are cooling, begin frosting. In a small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture begins to boil. Remove from heat.

6.  In a mixing bowl, combine powdered sugar with butter mixture. Beat for several minutes until smooth. Pour over brownies (they don't need to be completely cooled.) Sprinkle immediately with chocolate chips.  

7.  Refrigerate for two hours, or until set. Can be stored in refrigerator.

From Shugary Sweets 

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