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How to Make Buttermilk Brownies
Who loves brownies? I do, among millions of other chocolate lovers. Some people like to use milk for their brownies but I prefer to use buttermilk because of the awesome results. The brownies are light, cake-like and, oh, so yummy! I never use icing just because I don't like to. That doesn't mean that you guys shouldn't add icing. I hope you guys enjoy this simple recipe just as much as I do!
(c) 2013 Jennifer
- 2 Eggs
- 1 stick Butter
- 1 1/2 cups Sugar
- 1/2 teaspoon Vanilla
- 1 teaspoon Salt
- 5 tablespoons Hershey's Chocolate Mix
- 1 cup flour
One of My Favorite Parts of Baking Brownies
- Set your oven to about 350 degrees for pre-heating. Then grease your pan with Cisco. Then you're ready to start mixing. If your butter is frozen, what I like to do is pull a stick out and place it in my mixing bowl a day before making my brownies in order to let it thaw. Place a cloth towel over the bowl to cover your butter.
- I always like to start with my dry ingredients first. Put in your salt, sugar, and chocolate mix with your butter. If you wish, you can add a bag of pecans for a crunchy texture.
- Lets follow that up with our wet ingredients. With my buttermilk, I add as I mix. For me, the mix should have the consistency of a frosty from "Wendy's."
- Once you're satisfied with your mix, place it in the oven for thirty minutes. Adjust the time as you see fit. Take your toothpick out after the allotted time and see if it comes out clean. If your toothpick is clean, then you're ready to enjoy your treat! Add whatever icing you desire.
- As for the pan size, if you don't want to make a large batch of brownies I would recommend a 9'' x 13'' pan.
© 2013 Jennifer