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Delores' Buttermilk Brownies

Servings: 2 dozen 3-inch brownies
A wonderful cake-like brownie, that are great whether you add the nuts or decide to have them plain....Delores

First Ingredients for Brownies*
2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp. salt
2 eggs
1/2 cup buttermilk
chopped walnuts or pecans (optional)

Stovetop Ingredients for Brownies*
1 cup unsalted butter or margarine
1 cup water
4 heaping tbsp. unsweetened cocoa

Ingredients for Frosting:
1/2 cup unsalted butter or margarine
4 tbsp. unsweetened cocoa
6 tbsp. buttermilk
1 tsp. vanilla extract
2 cups confectioners' sugar

Pre-heat oven to 350 degrees F. Grease a 17 x 13-inch jellyroll pan, or any other large cookie sheet (with rim) or baking pan, no more than 1/2 in depth.

In a large bowl, mix together the first ingredients* (see ingredients above) for brownies, set aside.

In a medium size saucepan, combine the Stovetop Ingredients* (see ingredients above) for brownies, stirring until mixture comes to a boil.

Pour first mixture into the greased jellyroll pan, and slowly mix STOVETOP mixture over the first mixture that has already been poured into pan. Bake at 350 degrees F (180 C) for 30 minutes. Remove from oven and let brownies cool completely in pan on cooling rack. When cooled, frost and slice brownies into 3-inch squares. Serve at room temperature.

To Make Frosting:
In a small saucepan, heat the ½ cup butter or margarine, the 4 Tbs. cocoa, and the 6 Tbs. buttermilk. Remove from heat, pour into bowl, add the 1 tsp. vanilla and 2 cups confectioners sugar. Beat on medium speed with an electric mixer until smooth. If mixture is too stiff, add a little more buttermilk, 1 tablespoon at a time.
Frost brownies when cooled completely.

Makes approximately 2 dozen 3-inch brownies.

Photograph taken by Diana Baker Woodall© 2002

Source: Delores Keller
Submitted By: Delores Keller
Date: May 2, 2002