Vanilla And Butter Rich Glazed Buttermilk Brownies Food

BUTTERMILK BROWNIES

Steps:

• Preheat oven to 375°F. Line a 10×15 jelly roll pan with aluminum foil and coat lightly with nonstick spray. Set aside.
• In large mixing bowl, whisk together flour, soda and salt. Set aside.
• In a saucepan combine butter, cocoa, both sugars, and water. Bring to boil and then immediately remove from the heat.
• In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork. Slowly add this to the warm chocolate mixture, stirring constantly.
• Pour this into the dry ingredients, and mix until smooth.
• Pour batter into the prepared pan and bake for 20 minutes or until the center is set.
• When there is about 5 minutes left for the brownies to bake make your frosting.
• In a saucepan, butter, cocoa powder and buttermilk. Cook on medium heat until just boiling and remove from heat.
• Whisk in the powdered sugar and vanilla.
• Immediately pour/spread the frosting over warm brownies.
• Sprinkle with sprinkles immediately.
• Serve warm or room temperature.

BUTTERMILK BROWNIES

Steps:

• Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
• Bring to boil; stirring constantly.
• Remove from heat and set aside.
• In large mixing bowl, blend together flour, soda and salt.
• In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
• Pour buttermilk mixture into dry ingredients; mix until smooth.
• Add cocoa mixture gradually with mixer on low setting.
• Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
• Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
• Bake at 375 deg F for 25 minutes; test with toothpick.
• Immediately pour Frosting over brownies; spread evenly.
• (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
• Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
• Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
• Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
• Fold in English walnuts.

BUTTERMILK BROWNIES WITH FROSTING

Steps:

• In mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
• In medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup unsweetened cocoa.
• Bring mixture just to boiling, stirring constantly.
• Remove from heat.
• Add chocolate mixture to dry ingredients and beat until thoroughly combined.
• Add eggs, the 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin).
• Pour batter into greased and floured 15x10x1 baking pan. Bake at 350F for about 25 minutes or until toothpick inserted into the center comes out clean.
• FROSTING:.
• In medium saucepan, combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling; remove from heat. Add powdered sugar and 1/2 teaspoon vanilla. Beat til smooth. Pour warm frosting over warm brownies, spreading evenly. Cool in pan on wire rack, then cut into bars.

VANILLA BUTTER CAKE AND SWISS BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.
• Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy.

VANILLA BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan.
• Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.

CHOCOLATE BUTTERMILK BROWNIES

Steps:

• In a saucepan, bring butter, cocoa and water just to a boil. Cool. Meanwhile, in a large bowl, combine the sugar, flour and baking soda and salt. Pour over dry ingredients; mix well. , Add buttermilk, eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes. , For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in the sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.

BUTTERMILK BROWNIES

Steps:

• Bring to a boil the oil, margarine, water and cocoa.
• Pour this over the sifted flour, sugar and salt mixture.
• To this add buttermilk, baking soda, eggs and vanilla.
• Pour batter into a greased and floured jelly roll pan.
• (Mixture will be thin.)
• Bake at 375 degrees for 18 to 20 minutes.
• Frosting: Boil the margarine, cocoa and buttermilk together one minute.
• Add sugar and vanilla.
• Beat.
• Stir in nuts.
• Spread on cooled brownies.

RICH CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

FROSTED BUTTERMILK BROWNIES

Steps:

• Preheat oven to 350°F.
• Bring the water to a low boil; add the butter and the 4 tbsp of cocoa.
• In a mixing bowl combine the brownie dry ingredients and the sugar.
• Slowly mix in the water/butter/cocoa mixture.
• Whisk the egg and buttermilk together, and quickly add to the batter.
• Mix until combined, making sure to scrape the sides and bottom of the bowl.
• Grease and dust with cocoa a half sheet pan (restaurant supply style), or line with parchment paper.
• Pour batter into the pan and tap the edge of the pan to settle the batter out.
• Bake for about 20 min or until brownies test done.
• You may need to turn the pan once half way through to even out the cooking, depending on your oven. I do just out of habit.
• To make frosting, combine all the frosting ingredients in a mixing bowl and mix until smooth and creamy.
• Put frosting in the fridge until you are ready to frost. It is easier to frost if it is a little cool.
• Bring it out of the fridge and let it come up to almost room temperature (Should be spreadable, but soft like room temperature butter).
• Remove brownies from the oven and allow them to cool completely before frosting.
• Cut with a clean knife and enjoy.
• To make a cake, doubling the recipe yields enough batter to fill 2 9-inch round cake pans. I highly recommend using parchment on the bottom and greasing the side to get the best results when you try to remove the cake from the pan.

BUTTERMILK BROWNIES

Steps:

• Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside.
• In a medium mixing bowl combine the flour, sugar, baking soda, cinnamon, and salt; set aside.
• In a medium saucepan combine the 1 cup butter, water, and the 1/3 cup cocoa powder.
• Bring mixture just to boiling, stirring constantly.
• Remove from heat.
• Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined.
• Add the eggs, 1/2 cup buttermilk, and 1-1/2 teaspoons vanilla.
• Beat for 1 minute (batter will be thin).
• Pour batter into the prepared pan, spreading evenly.
• Bake brownies in a 350 degree F oven about 25 minutes for the 15x10x1-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
• Meanwhile, in a medium saucepan combine the 1/4 cup butter, the 3 tablespoons unsweetened cocoa powder, and the 3 tablespoons buttermilk.
• Bring mixture to boiling.
• Remove from heat.
• Add powdered sugar and 1/2 teaspoon vanilla.
• Beat until smooth.
• If desired, stir in pecans.
• Pour warm frosting over the warm brownies, spreading evenly.
• Cool on a wire rack.
• Cut into bars.
• Makes 24 brownies.

VANILLA AND BUTTER-RICH GLAZED BUTTERMILK BROWNIES

Steps:

• Preheat oven to 350°; position oven rack in the lower third of the oven; spray bottom only of an 8-inch square baking pan with cooking spray.
• In a mixing bowl, mix the brownie mix, melted butter, buttermilk, vanilla, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
• Spread batter into prepared pan.
• Bake 40-44 minutes or until pick comes out clean.
• Transfer to a wire rack.
• Make the glaze: In a small bowl, whisk the powdered sugar, melted butter, and vanilla until blended and smooth.
• Add just enough milk, a teaspoon at a time, to make glaze a thin spreading consistency, whisking until smooth.
• Spread glaze over warm brownies and cool completely.
• Cut into squares.