Baking Time
25 minutes |
Oven Temperature
350° F |
Pan Size
15"x10" |
Sooooo moist!
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup salted butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1-1/2 teaspoon vanilla
FROSTING:
1/4 cup salted butter
3 Tablespoons unsweetened cocoa powder
3 Tablespoons buttermilk
2-1/4 cups powdered sugar
1/2 teaspoon vanilla
  Preheat oven to 350 degrees. Grease 15"x10" baking pan.
Stir together flour, sugar, baking soda and salt.
In a medium saucepan, combine the water, butter, and cocoa powder; bring mixture just to boiling, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture and beat with a mixer on medium to high until thoroughly combined.
Add eggs, buttermilk and vanilla. Beat 1 minute (batter will be thin); pour into prepared pan.
Bake until a toothpick comes out clean, about 25 minutes.
Pour warm frosting over brownies, spreading evenly. Cool in pan on a wire rack; cut into bars.
FROSTING:
In a medium saucepan, combine salted butter, cocoa powder and buttermilk. Bring to boiling; remove from heat. Add powdered sugar and vanilla; beat until smooth.
After brownies are cool, I put in the refrigerator for about an hour to set. Using a sharp knife dipped in warm water, then wiped dry, cut the brownies. Dip knife in warm water, wipe dry before each new cut.
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