Indulgent Buttermilk Brownies

DSC02036In 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!

Buttermilk Brownies

adapted from Cookin Up North

1 c. butter
1 c. water
3 tbsp. cocoa
1 tsp. vanilla
2 eggs
1/2 c.buttermilk
2 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. soda
DSC02034Mix the dry ingredients together. Bring the butter, water and cocoa to a boil. Add to dry ingredients, add the buttermilk, vanilla and eggs. Mix well and pour into a greased jelly roll pan. Bake at 350 for 20-25 minutes.
Frosting:
1/2 c. butter
1/4 c. cocoa
1/3 c. butter milk
2 1/2 c. powdered sugar
1 tsp. vanilla
1/4 cup semi-sweet chocolate chips
Bring the butter, cocoa, and buttermilk to a boil. Remove from heat. Stir in the vanilla and powdered sugar. Pour onto bars. Sprinkle with extra semi-sweet chocolate chips, if desired.
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