Ingrédients pour Buttermilk Chocolate Brownies
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- Unsweetened Cocoa Powder
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ cup chopped pecans (optional)
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Comment préparer Buttermilk Chocolate Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a medium saucepan, combine ½ cup (1 stick) unsalted butter, ¾ cup unsweetened cocoa powder, and 1 cup water.
- Bring the mixture to a gentle boil, stirring constantly until the butter and cocoa are melted and smooth.
- Remove from heat and pour the chocolate mixture into the dry ingredients. Beat with an electric mixer until just combined.
- Add 2 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract. Beat for 1 minute, until the batter is smooth but still slightly thick.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the brownies are baking, prepare the frosting: In a small saucepan, combine ¼ cup (½ stick) unsalted butter, ¼ cup unsweetened cocoa powder, and ¼ cup buttermilk.
- Bring to a simmer over medium heat, stirring constantly until smooth. Remove from heat and stir in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Stir in ½ cup chopped pecans (optional).
- Pour the warm frosting over the warm brownies and spread evenly.
- Let the brownies cool completely before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
113g
Fat
33g
Carbs
12g
