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Buttermilk Brownies Recipe
|All purpose flour||2 Cup (32 tbs)|
|Granulated fructose||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Margarine||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Baking unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
Serving size: Complete recipe
Calories 2809 Calories from Fat 1353
% Daily Value*
Total Fat 159 g244.1%
Saturated Fat 26.6 g133.2%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 1682.4 mg70.1%
Total Carbohydrates 303 g101%
Dietary Fiber 36.6 g146.6%
Sugars 23.1 g
Protein 58 g116.5%
Vitamin A 126.2% Vitamin C 0.27%
Calcium 9.7% Iron 74.8%
*Based on a 2000 Calorie diet
Combine margarine, water, and cocoa in a saucepan.
Cook and stir over medium heat until mixture begins to boil.
Remove from heat.
Pour chocolate mixture into flour mixture.
Using an electric mixer, beat batter until thoroughly blended.
Add eggs, buttermilk, and vanilla extract.
Beat for 1 minute.
Grease and flour a 15 x 10 in. (39 x 25 cm) jelly-roll pan.
Pour batter into pan, and spread evenly on the bottom.
Bake at 350°F (175 °C) for 25 minutes, or until toothpick inserted in middle comes out clean.
Cut into 50 brownies.