Decadent and delicious, these chocolate buttermilk brownies taste precisely how you want a homemade dessert to taste. Rich chocolate buttermilk icing adds the perfect finish.
Preheat the oven to 350 °F. Spray a 9 x 13 inch baking dish with cooking spray or grease the bottom and sides of the dish with butter.
In a large bowl, stir together the flour, baking soda, salt and sugar. Set aside.
In a small saucepan, mix together the cocoa powder, water, and butter. Bring to boiling over medium heat.
Make a well in the middle of the flour mixture and add the melted butter/ cocoa mixture to it. Beat with a mixer on high until combined.
Add the eggs, vanilla and buttermilk and continue beating for another 2 minutes. The batter is thinner than traditional brownie batters.
Bake for 35 minutes or until a toothpick comes clean. While the brownies are baking, make the icing so that is ready to put on immediately after the cake comes out of the oven.
In a medium saucepan, bring to a boil the butter, buttermilk and cocoa. It may be separated a little bit, that’s okay, it’s normal. Once boiled, remove from heat.
Add the powdered sugar and vanilla and beat on high until smooth.
Immediately, while the icing is still warm, frost the cake as soon as it comes out of the oven. The icing will melt, that is what you want.
Allow to cool for at least one hour before serving. Enjoy!
Notes
Buttermilk brownies are not as dense as traditional brownies. These are fluffier than usual but denser than a chocolate cake.
• The icing will eventually harden enough to cut cleanly.
• Store in an airtight container on the counter for up to 5 days.
• You can freeze baked and iced brownies in an airtight container for up to 6 months. Thaw on the counter to room temperature.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.