9 x 13 The Perfect Fit Dish

Chocolate-Buttermilk Brownies



This  chocolatey dessert—known also as Texas sheet cake or chocolate-buttermilk sheet cake—is so rich and moist, it's a cross between a brownie and a cake.

Prep: 30 minutes   Bake: 35 minutes   Oven: 350°F

 2 cups all-purpose flour
 2 cups granulated sugar
 1 teaspoon baking soda
 1/4 teaspoon salt
 1 cup butter
 1 cup water
 1/3 cup unsweetened cocoa powder
 2 eggs
 1/2 cup buttermilk or sour milk
 1 1/2 teaspoons vanilla
 1 recipe Chocolate-Buttermilk Frosting

1. Preheat oven to 350°F. Grease a 9x13-inch baking pan; set aside. In a medium bowl stir together flour, granulated sugar, baking soda, and salt; set aside.

2. In a medium saucepan combine butter, the water, and cocoa powder. Bring to boiling, stirring constantly. Add to flour mixture. Beat with an electric mixer on medium until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.

3. Bake, uncovered, about 35 minutes or until a toothpick inserted in the center comes out clean.

4. Pour warm Chocolate-Buttermilk Frosting over brownies, spreading evenly. Cool in pan on a wire rack. Cut into bars. Makes 24 brownies

Nutrition Facts per brownie : 244 cal., 11 g total fat (6 g sat. fat), 45 mg chol., 193 mg sodium, 35 g carb., 0 g dietary fiber, 2 g protein.
Daily Values:
Exchanges:

Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk or sour milk. Bring to boiling. Remove from heat. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla until smooth. If desired, stir in 3/4 cup coarsely chopped toasted pecans.

Copyright Meredith Corporation 2010