In case you couldn’t tell, I’ve been cooking with buttermilk a lot lately. This is simply because I was forced to buy an entire 1/2 gallon of buttermilk a couple weeks ago for a recipe that needed about 1/2 cup. Of course, I didn’t want to just throw away all that buttermilk; instead, I have been indulging. With the stress of starting a new semester and getting situated with a new job and observations in an elementary school classroom, , I’m not really complaining. This time, my fix was, of course, chocolate and some deliciously moist Buttermilk Brownies. These are more cake-like and less chocolate-y than the traditional fudgy brownies, but the sauce on top makes them to-die-for. Thank goodness I still had some of my Homemade French Vanilla Ice Cream on hand to go with them!
adapted from Cookin Up North