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.

Chocolate Buttermilk Brownies

butter

cocoa

water

sugar

all-purpose flour

salt

buttermilk

baking soda

eggs eggs, beaten

vanilla extract

red food coloring

confectioners' sugar

almonds

In a saucepan, bring butter, cocoa and water to a boil. Cool. Meanwhile, in a large mixing bowl, combine sugar, flour and salt. Pour cocoa mixture over dry ingredients; mix well. Combine buttermilk and baking soda; add to batter along with eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15-in. x 10-in. x 1-in. greased and floured baking pan. Bake at 350 degrees F for 20 minutes. For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.


Quite easy. Not really brownies, more like a Crazy Cake or Texas Sheet Cake. This did need to be baked longer than 20 minutes. It was almost 30 minutes before it was cooked through. I didn't add nuts because my husband asked me not to. I think it would be better with. I also would like to add more cocoa next time. The frosting for this cake is MONEY. I bet this cake would be even better the next day. NOTE: Don't freak out when the frosting seperates when you spread it on a hot cake. It's supposed to do that. It'll all come out in the wash.
And yes, this cake really is better the next day. The icing really makes this cake shine.

I have this same recipe but my frosting is a little different.  I use 4 T butter, 1/4 C cocoa, 1/4 C buttermilk (combine is a saucepan, bring to a boil, remove from heat and add:) 1 t vanilla, 2 1/4 C powdered sugar.  Spread over warm brownies.

I have this SAME recipe-I received it from a friend who has been making it for years.  These Brownies are melt-in-your mouth fabulous!!  Not cakey and not fudgy either. Just by looking at them in the pan you know they are going to be delicious.  I'm sure this frosting is very good on many different desserts.

I did a few things differently because I prefer a less sweet more chocolaty taste: I used 1 cup brown sugar and 1/2 cup white sugar instead. Also I increased the cocoa to 1/3 cup. I took shortcuts with the batter as I was short on time so I melted the butter, cocoa and water in the microwave. The batter was thin and runny so I was worried it wouldn't work but it turned out just fine.  With the frosting I prefer a more fudgey bitter tasting topping, so I replaced the confectioner's sugar witih just 1/2 a cup of white sugar. Again I melted this in the microwave rather than the stovetop.  This was beautiful and spread well!  The brownie was very rich, dense, moist and yet still had a fudgy cake-like texture - a combination of the best brownie and cake characteristics. I quite liked my modifications as it was not too sweet with a distinct chocolate taste. A small piece is very filling so the cake will last a long time for me!

Moist, soft, and delicious but not "brownies" in my view.  Very similar to Texas Sheet Cake II from this site.  Be sure to use the right sized pan (10 x 15 jelly roll pan).  An easy dessert that is sure to please!

Texture is moist and fluffy, not at all dense as a true brownie would be, and taste is wonderful.  Icing is delicious but very sweet and that is rare for me.  Baking with buttermilk always gives such a moist, wonderful texture.
Will definitely make it again. My husband and son could not get enough of it.
Simple to make with ingredients readily available at home and for once, I followed the instructions as given.   I did baked it in a 9x13inch pan as I did not have a 15x10 in, and for 23min and it was perfect
To me this is definitely a cake though and not a brownie and that's fine with us, so thank you for what will be a regular cake desert in my home.
It can be easily rated as a five star.

This recipe reminded us of the the TV dinner brownie.  I truly feel this is more of a cake than a brownie.  It tastes good but if you're expecting a dense brownie this is nothing like that.  It's fluffy like a cake 

my favorite-1/3 c cocoa,1 1/2 tsp vanilla

Not sure why this is called a brownie.  It's a cake but it's a good one.   Easy to make and kid friendly.

chocolate buttermilk brownies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 15

Cost: $3.91 /serving

Author : Allrecipes Member

Ingredients

Instructions

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