Homemade buttercream frosting tops these moist brownies. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Source: Midwest Living

Gallery

Recipe Summary

prep:
40 mins
bake:
25 mins
total:
1 hr 5 mins
Servings:
36
Yield:
36 brownies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 15x10x1-inch baking pan; set aside. In a large bowl stir together the flour, sugar, baking soda, and salt; set aside.

    Advertisement
  • In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture; beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

  • Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Frost with Buttercream Frosting

To Store:

Place frosted brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

232 calories; fat 14g; cholesterol 45mg; saturated fat 8g; carbohydrates 27g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 20g; protein 2g; vitamin a 437.3IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 181mg; potassium 58mg; calcium 20.2mg; iron 0.5mg.
Advertisement