Buttermilk Brownies

If you like rich and fudgy brownies with lots of frosting, then this recipe is for you.  These brownies are soft and chewy and the thick and creamy frosting is the perfect topping.  

I normally wouldn't think about brownies when it comes to Christmas treats, but hey, I guess if you add some pretty festive sprinkles, it'll turn anything into a Holiday recipe.  Plus, I never turn down chocolate. 

These brownies are delicious!

You might also like:

Rocky Road Brownies

Almond Joy Magic Cookie Bars

Andes Mint Brownies

Christmas Gooey Butter Cookies

Buttermilk Brownies

(Printable Recipe)

1/2 c. unsalted butter

1/4 c. unsweetened cocoa powder

1/2 c. vegetable oil

2 c. sugar

2 large eggs

1/4 c. buttermilk

1 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

1 c. semi-sweet chocolate chips

Preheat oven to 400 degrees.  Line a 9x13-inch baking pan with parchment paper; set aside.  For the brownies, in a small saucepan, over medium heat, combine the butter, cocoa powder and vegetable oil.  Melt butter and bring to a boil and then remove from heat.  In a large mixing bowl, combine the sugar, eggs, buttermilk and vanilla.  Slowly whisk in the melted butter mixture.  Add in flour, baking soda and salt and stir until just combined.  Fold in the chocolate chips.  Pour into prepared baking dish and bake for 19-20 minutes.  Remove from oven and allow to cool while you make the frosting.  

Buttermilk Frosting:

1/2 c. unsalted butter

1/2 c. buttermilk

1/4 c. unsweetened cocoa powder

1 tsp. vanilla

4 c. powdered sugar

In a small saucepan, combine the butter, buttermilk and cocoa powder.  Melt butter and bring to a boil.  Remove from heat.  In a medium mixing bowl, add the powdered sugar.  Pour the melted butter mixture over the powdered sugar and add the vanilla.  Whisk together until combined and pour over slightly cooled brownies.  Spread out evenly.  Refrigerate for at least two hours, until set.  Cut and enjoy. 

adapted from: Shugary Sweets