Stephanie's buttermilk brownies
24 brownies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Flour |
| 4 | tablespoons | Powdered cocoa |
| ½ | cup | Buttermilk |
| 2 | Eggs | |
| 1 | Stick of margarine | |
| ¼ | cup | Cocoa |
| 1 | cup | Walnuts, chopped |
| 1 | teaspoon | Baking soda |
| 1 | cup | Cold water |
| 1 | Stick of butter | |
| ½ | cup | Salad oil |
| ⅓ | cup | Buttermilk |
| 1 | Box of powdered sugar | |
| 1 | teaspoon | Vanilla |
Directions
FROM: STEPHANIE NEEDHAM
CYBEREALM BBS 315-785-8098
FOR THE BROWNIES
FOR THE FROSTING
For the brownies:
1. Sift together sugar, flour and cocoa. Bring water, butter and oil to a boil in a saucepan. Pour over dry mixture, and beat until creamy.
2. Add buttermilk, baking soda and eggs. Beat thoroughly. Bake in a greased jelly roll pan for 18 minutes at 400F.
For the Frosting:
1. Bring margarine, cocoa and buttermilk to a boil. Add vanilla and powdered sugar, and mix well. Add nuts and spread over brownie cake.
Notes from Stephanie: "This recipe is a little difference then most brownies. It has a lighter spongy cake with a great chocolate frosting. Everyone you make this for will beg for more!" Source: Stephanie Needham, Cyberealm BBS 1992 -- Stephanie now lives in Albequerque, New Mexico Posted in MM format by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120