Let's Bake,  Vlog

Buttermilk Brownies Lighter Than Air!

Let’s Bake: EP 2 – Buttermilk Brownies!

Buttermilk Brownies

These brownies are so light and fluffy, you might eat the whole pan without realizing it!
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Servings: 5 people

Ingredients

Brownie Batter

  • 2 Cup Flower
  • 2 Cup Sugar`
  • 1 tsp. Baking Soda
  • 1 Stick Butter
  • ½ Cup Oil
  • 1 Cup Water
  • ¼ Cup Cocoa Powder
  • 2 Eggs
  • 1 tsp. Vanilla
  • ½ Cup Buttermilk

Frosting

  • 1 Stick Butter
  • Cup Buttermilk
  • ¼ Cup Cocoa Powder
  • 1 lb Powdered Sugar (Sifted)
  • 1 Cup Nuts (We didn't use nuts, but you can!)
  • ½ tsp Vanilla

Instructions

Making the Brownies

  • Sift together and put in large bowl, flour sugar, & baking soda.
  • Bring to a boil, butter, oil, water, & cocoa powder.
  • Turn off heat and cool for 1 minute.
  • Add to dry ingredients and mix by hand.
  • Add eggs, vanilla and buttermilk.
  • Bake in greased cookie sheet with raised sides. 375° F for 20 minutes

Making the Frosting

  • Bring butter, buttermilk, cocoa powder to boil.
  • Add and mix, sifted powdered sugar, nuts (if you're using them) & vanilla.
  • Mix well and spread over brownies while still hot.

I love a good brownie. My favorite ones are the thick gooey ones. If there are chocolate chips, even better, but no nuts. Never nuts. So I was excited to try a new recipe from our family cookbook, but as we always do, with a little modification.

Again, Myke and I did not put nuts in the batter because we are not fans of nuts in brownies. However, if you watch the video, you can see that while the brownies taste good, they do need to have some kind of crunch. We are thinking of mini chocolate chips for the next batch.

One tip I will share, is about the parchment paper. I used to get so frustrated because every cake/brownie/loaf I made would get stuck on the bottom of the pan. Parchment paper is the best thing to help keep that from happening. Spray the bottom of the pan then add the parchment paper, then spray again, this helps both the cake and the paper release easily.

The next time we make this recipe, not only are we going to add some mini chocolate chips, but we are going to bake the brownies in a glass cake pan. The baking sheet worked perfectly fine, but we were wondering how they would be if the brownies were thicker. Also, I do need to let the frosting cool. Once the frosting hardened, the contrast with the brownie was delicious.

Unfortunately, we have no idea where this recipe came from as the card didn’t have it written down and my mom couldn’t remember where she got it. So to the anonymous person who gave us this recipe, THANK YOU!

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