To finish our month of signature family recipes, food writer Posie Brien is sharing the brownies she grew up snacking on. “My mom would make brownies year-round, but especially during the holidays,” says Posie. “She’d cut them into small squares and always keep a bag of them stashed in our freezer. Frozen brownies are seriously one of the best things.” Here’s how it’s done…
Brownies with Chocolate Buttermilk Frosting
By Posie Brien of 600 Acres
Makes one 9×13-inch pan
For the brownies:
4 oz unsweetened chocolate
3/4 cup unsalted butter
2 cups sugar
1 tsp vanilla extract
1 cup flour
For the frosting:
1/4 cup unsalted butter
3 tbsp buttermilk
3 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
2 to 4 cups confectioners’ sugar
Preheat the oven to 350F. Line a 9×13-inch baking pan with foil and grease with butter or baking spray.
In a large glass bowl, microwave the chocolate and the butter on high, checking and stirring after each 30-second interval, until the butter melts, about 2 minutes. Stir until the chocolate is fully melted. Add the sugar and mix well. Add in the eggs and vanilla and stir until combined. Add the flour and mix until incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes. The top should be crackly and a tester inserted into the middle should come out clean. Remove from the oven and let cool in the pan.
To make the frosting, add the butter, buttermilk and cocoa powder to a small saucepan. Bring to a boil, whisking until smooth, then remove from the heat. Transfer to a stand mixer or large bowl and add in the confectioners’ sugar and vanilla. Beat the mixture until fluffy and thick. You might need less or more sugar, depending. Start with 2 cups, and add more if the frosting looks too thin. If it isn’t getting fluffy, try refrigerating the frosting for 20 minutes, and then beating it again.
Spread the frosting over the brownies. Let the frosting set, then slice and serve.
Thank you so much, Posie!