Ingredients
-
1/2
-
1/2
-
1
-
1/4
-
2
-
2
-
1/2
-
1/2
-
1
-
2
-
1
-
-
1/2
-
1/4
-
1/3
Directions
Buttermilk Brownies, These melt in you mouth Even without the frosting , I have never made homemade brownies before and I have been looking for stuff to make with my buttermilk I bought before it spoils I have made a few things and this is one of them First off, I have to say when it was baking, it did not smell very yummy, I was a little leary I have made another recipe in the past that was very similar (#13554) so when I made the frosting I poured it on top while brownie was still hot I have to say, these are very light, more cake-like than a typical dense brownie I am used to, althought I did not use a jelly roll pan, because I don’t have one, used a 9×9 stone baker instead, as that is what I usually use for brownies I doubles the cooking time and checked with a toothpick for done-ness All in all it is good, the kids loved them But they are not very sweet w/o the frosting Great for your choco-fix! 🙂
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Steps
|
1
Done
|
Bring to a Boil the Oil, Margarine, Water and Cocoa. |
|
2
Done
|
Pour This Over the Sifted Flour, Sugar and Salt Mixture. |
|
3
Done
|
to This Add Buttermilk, Baking Soda, Eggs and Vanilla. |
|
4
Done
|
Pour Batter Into a Greased and Floured Jelly Roll Pan. |
|
5
Done
|
(mixture Will Be Thin.) |
|
6
Done
|
Bake at 375 Degrees For 18 to 20 Minutes. |
|
7
Done
|
Frosting: Boil the Margarine, Cocoa and Buttermilk Together One Minute. |
|
8
Done
|
Add Sugar and Vanilla. |
|
9
Done
|
Beat. |
|
10
Done
|
Stir in Nuts. |
|
11
Done
|
Spread on Cooled Brownies. |
