Ingredients for Frosted Buttermilk Brownies
- 1/2 cup water
- Unsalted Butter
- Cocoa Powder
- Flour
- 1 ¼ cups granulated sugar and ½ cup packed brown sugar
- Eggs
- 1/2 cup buttermilk
- Salt
- Baking Soda
- Ground Cinnamon
- Milk
- Vanilla Extract
- Powdered Sugar
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How to Make Frosted Buttermilk Brownies
- Preheat oven to 350°F (175°C).
- In a small saucepan, bring 1/2 cup water to a low boil.
- Remove from heat and whisk in 1/2 cup (1 stick) unsalted butter and 4 tablespoons unsweetened cocoa powder until smooth.
- In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
- Gradually add the warm butter-cocoa mixture to the dry ingredients, mixing until just combined.
- In a separate bowl, whisk together 2 large eggs and 1/2 cup buttermilk.
- Add the wet ingredients to the batter and mix until just combined. Be sure to scrape down the sides and bottom of the bowl.
- Grease and dust with cocoa powder a half-sheet pan (approximately 13x18 inches), or line with parchment paper.
- Pour batter into the prepared pan and spread evenly. Tap the pan gently to remove air bubbles.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Rotate the pan halfway through baking for even cooking.
- Let the brownies cool completely in the pan before frosting.
- For the frosting: Combine 1/2 cup (1 stick) unsalted butter, 3 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk, and 1 teaspoon vanilla extract in a medium bowl. Mix until smooth and creamy.
- Refrigerate the frosting until ready to use. Frosting is easier to spread when slightly chilled.
- Once the brownies are completely cool, frost and cut into squares. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
142g
Fat
38g
Carbs
14g
