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Choco Buttermilk Brownies Recipe
|Unsalted butter||1 Cup (16 tbs) (2 Sticks, At Room Temperature)|
|Water||1 Cup (16 tbs)|
|Dutch process cocoa||5 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Pound (1 Box)|
Serving size: Complete recipe
Calories 7233 Calories from Fat 2665
% Daily Value*
Total Fat 303 g465.7%
Saturated Fat 184.3 g921.6%
Trans Fat 0 g
Cholesterol 1148.7 mg
Sodium 4009.8 mg167.1%
Total Carbohydrates 1100 g366.6%
Dietary Fiber 22.2 g88.7%
Sugars 840.5 g
Protein 51 g102.4%
Vitamin A 178.4% Vitamin C
Calcium 18% Iron 80.5%
*Based on a 2000 Calorie diet
Generously grease 12 x 18 inch jelly roll pan.
Melt butter in medium saucepan over medium heat.
Stir in water and cocoa and whisk until smooth.
Combine sugar, flour and salt in medium bowl.
Add cocoa mixture, buttermilk, eggs, soda and vanilla and blend well.
Pour into prepared pan.
Bake until tester inserted in center comes out clean, 15 to 18 minutes.
For icing: Melt butter in medium saucepan over medium heat.
Add buttermilk and cocoa and whisk until smooth and creamy.
Bring to boil.
Place powdered sugar in work bowl of food processor.
With machine running, gradually add chocolate mixture through feed tube, mixing until thick and smooth; do not overprocess.
Spread mixture generously over brownies.
Sprinkle with .nuts, if desired.
Refrigerate before cutting into squares.