Frosted Buttermilk Brownies
Brownies are the ultimate comfort dessert. There’s nothing that will put you more at ease than a big pan of hot out of the oven brownies.
These brownies aren’t your average gooey treats, these are more cake-like, which lends them to easily take on a mountain of rich, irresistible frosting. These are best shared, only because if you’re left to your own devices the pan will be gone in no time.
Frosted Buttermilk Brownies
Ingredients:
1 cup boiling water
1 cup (2 sticks) unsalted butter, melted
2 cups all-purpose flour
2 cups sugar
1/4 cup cocoa powder
1 teaspoon instant coffee
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
Frosting ingredients:
1/2 cup (1 stick) unsalted butter
1/4 cup cocoa powder
1/3 cup buttermilk
1 pound powdered sugar
Instructions:
Preheat the oven to 350 degrees. Prep a 9×13 pan with buttered parchment. This will help you pull out the brownies when they are done.
In a bowl, whisk together the flour, sugar, cocoa, coffee , baking soda and salt.
Add the boiling water and melted butter until combined.
Add the buttermilk, eggs and vanilla.
Pour into the prepped pan. Bake for 30 minutes depending on your oven.
While the brownies are baking, start the frosting. In a saucepan over medium high heat add butter, cocoa, and buttermilk. Bring to a boil. Turn off the heat and add the powdered sugar, stirring until smooth.
Once the brownies are out of the oven, immediately pour the frosting over the hot brownies and let cool.
As a recipient of a box full of these AMAZING treats…I had to post and tell you my son just jumped in the air when I told him you posted the recipe. I swear he got a little tear in his eyes when he tasted these. They are exactly what you described…is it cake or a brownie???OMG its both!!!!!!
I made these yesterday for a party–didn’t tell most people that they were “brownies”, so I received many compliments on this “cake”. I will say, they came out more cake-y than brownie-ish, but SO good! I put the leftovers in the fridge last night and ate a few cold ones for breakfast (highly recommended! I think I even like them better this way!).
Just to let people know, this works really well using one cup of whole wheat flour and one regular flour. I also used only one cup of suger in the cake batter since the frosting is so sweet. I actually prefer the slightly more substantial texture, it seems more brownie-like than cake-like with some wh. wheat. Awesome recipe!!!