Ingredients
-
-
1
-
1/3
-
2
-
1
-
2
-
1
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Buttermilk Brownies, Rich, tender, fudgy brownie that those chocolate lovers just can’t resist. For a “mocha” experience, substitute coffee for the water. My family just can’t help themselves, even when they’re already “stuffed” when these are around., Don’t understand the reviews for these “brownies”? Followed this recipe exactly, using coffee instead of water. Too much liquid! Batter was not thick but loose and watery. Came out somewhat like a cake-like brownie, but the flavor is weak. Not a decadent chocolate as some reviewers stated. Definitely NOT the best brownie recipe I’ve had. My daughter agreed that boxed brownies have better chocolate taste. Perhaps the recipe needs melted bittersweet chocolate added to the 1/3 c. of cocoa?, I’m convinced the measurements must be inaccurate or typos. I wasn’t thinking while preparing the ingredients but ask yourself how many brownie recipes call for so much liquid/wet ingredients. This recipe is a cake recipe flat out. I’m sure without the cup of water this would make a delicious brownie.
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Steps
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1
Done
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Brownies: in Saucepan Combine Butter, Cocoa, 2 Cups Sugar and 1 Cup Water First Four Ingredients. |
|
2
Done
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Bring to Boil; Stirring Constantly. |
|
3
Done
|
Remove from Heat and Set Aside. |
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4
Done
|
in Large Mixing Bowl, Blend Together Flour, Soda and Salt. |
|
5
Done
|
in Small Bowl Combine Buttermilk, Eggs and Vanilla; Whisk Lightly With a Fork. |
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6
Done
|
Pour Buttermilk Mixture Into Dry Ingredients; Mix Until Smooth. |
|
7
Done
|
Add Cocoa Mixture Gradually With Mixer on Low Setting. |
|
8
Done
|
Mix Until Well Blended Flour and Buttermilk Mixture Will Be Thick and Likely Need to Be Scraped from Sides of Bowl to Blend Thoroughly. |
|
9
Done
|
Pour Into Greased 10 1/2 X 14 3/4 X 2 1/4 Baking Dish. |
|
10
Done
|
Bake at 375 Deg F For 25 Minutes; Test With Toothpick. |
