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Chocolate Buttermilk Brownies

 Chocolate Buttermilk Brownies
I've made these frosted brownies for so many years, I don't need a recipe card to follow. When our three grandchildren visit the farm, they're delighted when I serve these-plain or with ice cream.
15 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1 cup water
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 to 4 drops red food coloring, optional
  • FROSTING:
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1/4 cup buttermilk
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt
  • 3/4 cup chopped almonds, optional

Directions

  • In a saucepan, bring butter, cocoa and water just to a boil. Cool.
  • Meanwhile, in a large bowl, combine the sugar, flour and baking soda
  • and salt. Pour over dry ingredients; mix well.
  • Add buttermilk, eggs, vanilla, and food coloring if desired. Mix

2 of 2

Chocolate Buttermilk Brownies (continued)

Directions (continued)

  • until well combined. Pour into a greased 15-in. x 10-in. x 1-in.
  • baking pan. Bake at 350° for 20 minutes.
  • For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir
  • in the sugar, vanilla and salt. Spread over warm cake. Top with nuts
  • if desired. Yield: 15 brownies.
Nutritional Facts: 1 serving (1 each) equals 466 calories, 19 g fat (12 g saturated fat), 78 mg cholesterol, 380 mg sodium, 72 g carbohydrate, 1 g fiber, 4 g protein.