I have a confession to make: I’m utterly obsessed with my Buttermilk Brownie Cake. Picture this: a rich, deeply flavored brownie, but with a twist. The buttermilk in this recipe lends a tangy note that cuts through the sweetness, creating a balanced flavor that is just heavenly. Now, this isn’t your run-of-the-mill brownie. No, this is a brownie in cake form. It’s denser than a traditional cake, giving it an indulgent, satisfying texture. The history of brownies dates back to the late 19th century in America, and they’ve been a beloved treat ever since. This recipe, however, takes the traditional brownie to a whole new level. The addition of buttermilk gives a nod to southern cooking traditions, where buttermilk is often used in baked goods for its ability to create a tender crumb. Baking this cake is a joy, and eating it is even better. I love to serve it warm, with the rich cocoa flavor really shining through. It’s the perfect treat for any occasion, whether it’s a birthday celebration, a casual get-together, or simply a Tuesday night. I promise you, once you’ve tried this Buttermilk Brownie Cake, you’ll be as obsessed as I am.
Ingredients
- 1 c. butter
- 1/3 c. cocoa
- 2 c. flour
- 2 c. sugar
- 1 tsp. soda
- 1/2 tsp. salt
- 2 slightly beaten eggs
- 1/2 c. buttermilk
- 1 1/2 tsp. vanilla
Baking Instructions
- In a saucepan combine butter, cocoa and 1 cup water.
- Bring to a boil and stir constantly.
- Remove from heat.
- In a large bowl sift together flour, sugar, soda and salt.
- Stir in eggs, buttermilk and vanilla.
- Add cocoa mixture; mix until blended. Pour into a greased 15 x 10 x 1-inch pan.
- Bake at 375° for 20 minutes.
- Immediately pour frosting over brownies; spread evenly.
Calorie: 350
Total cooking time: 40 minutes
Difficulty level: Intermediate
The Buttermilk Brownie Cake Chronicles
Once upon a regular Tuesday, I found myself staring into my fridge, my eyes landing on a carton of buttermilk. A little voice whispered, “*Buttermilk Brownie Cake*”. Oh, the delight that filled my heart, and the horror that filled my jeans.
The Gathering of the Ingredients
Look, I’m no wizard, but gathering these ingredients felt like assembling a magical potion. The list was simple yet powerful: **1 c. butter, 1/3 c. cocoa, 2 c. flour, 2 c. sugar, 1 tsp. soda, 1/2 tsp. salt, 2 slightly beaten eggs, 1/2 c. buttermilk, and 1 1/2 tsp. vanilla**. As I laid them out on the counter, I whispered to each one, promising them they were about to become something extraordinary.
The Melting Pot Begins
In a saucepan, I began the arduous task of combining butter, cocoa, and a cup of water. If you’ve never watched butter melt, let me tell you, it’s like watching a snowman disappear, but with less guilt. Bring this concoction to a boil and stir constantly. Yes, constantly. No breaks allowed. You’re in the dessert Olympics now, my friend!
The Great Sift
While the cocoa mixture was off to the side cooling down (and probably gossiping about me), I moved onto the big leagues: sifting flour, sugar, soda, and salt together. Now, don’t be like me and forget to put a bowl under the sieve. Trust me, flour clouds are not as fun as they sound.
The Grand Mixer
With the dry ingredients ready and waiting, I introduced them to the eggs, buttermilk, and vanilla. It was like a grand mixer where the shy flour met the outgoing sugar, the mysterious cocoa, and the bubbly buttermilk. Once they were all acquainted, I invited the cocoa mixture to join the party. And just like that, an incredible blend of flavor was born!
The Great Bake Off
With the batter ready and raring to, well, batter, I poured it into a greased 15 x 10 x 1-inch pan. Into the oven it went at 375°. The next 20 minutes were a symphony of smells. Chocolate, butter, vanilla – all harmonizing in a concert for the senses.
The Frosty Finale
The moment it was out, I poured frosting over the brownies and spread it evenly. Now, I’m no Picasso but let’s just say, the ‘even spread’ was interpretative at best.
The Waiting Game
The hardest part of this escapade wasn’t the sifting or the constant stirring (though my arm might disagree). No, the hardest part was letting it cool without sampling a piece. Patience, my dear friend, is the secret ingredient to baking.
The Sweet Culmination
Finally, the moment of truth arrived. With a fork in my hand and hope in my heart, I took a bite. The heavens opened, angels sang, and my tastebuds danced a happy jig. The brownie cake was a success!
So there you have it, my buttermilk brownie cake journey. It was filled with laughs, a few mishaps, and a whole lot of deliciousness. And while I won’t be winning any ‘Baker of the Year’ awards, I can confidently say that I’ve perfected the art of eating buttermilk brownie cake. After all, that’s what matters most, right?
