How to Make Buttermilk Brownies

This is a nice twist on a classic, with a nice, gooey icing. Yields 50 bars - enough for a crowd.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tsp. baking soda
• 5 tsp. plus 1/4 c. unsweetened cocoa
• 2 c. sugars
• 2 eggs
• 1 c. butter (divided)
• saucepans
• 1 tsp. vanilla
• measuring spoons
• baking pans
• 4 1/2 c. powdered sugar
• 1/2 c. plus 1/3 c. buttermilk
• 1 c. coconuts (optional)
• measuring cups
• mixing bowls
• toothpicks
• 2 c. all-purpose flour
• chef's knives
• hand mixers
• rubber spatula
• Chef's Knives
• Baking Pans
• Chef's Knives
• Hand Mixers
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Rubber Spatula
• Saucepans
• Toothpicks
• Toothpicks
• Saucepans
• Mixing bowls
• Measuring cups
• 1 tsp. vanilla
• 5 tsp. plus 1/4 c. unsweetened cocoa
• 2 c. sugars
• 1/2 c. plus 1/3 c. buttermilk
• 2 c. all-purpose flour
• 1 c. coconuts (optional)
• 2 eggs
• 4 1/2 c. powdered sugar
• 1 tsp. baking soda
• 1 c. butter (divided)

1. Preheat oven to 375 degrees F.

2. Grease a 15-by-10-by-1-inch baking pan with cooking spray. Set aside.

3. Combine flour, sugar and 5 tsp. cocoa in a large mixing bowl. Mix well.

4. Combine 1 c. water and 1/2 c. margarine in a saucepan. Bring to a boil.

5. Pour margarine mixture over flour mixture and beat with a hand mixer at low speed until blended. Turn speed to high and beat until smooth.

6. Add baking soda, 1/2 c. buttermilk and eggs. Blend well.

7. Pour batter into baking pan and bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

8. Combine 1/4 c. cocoa, 1/3 c. buttermilk and 1/2 c. margarine in a saucepan. Bring to a boil over medium heat. Remove from heat.

9. Add powdered sugar, vanilla and coconut and mix well. Spread over warm brownies.

10. Cool brownies. Cut into bars.

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on 6/30/2006 Stick a toothpick in the middle of the brownies and if brownies are on the toothpick, then they need a little more time.