Recipes and Cooking Buttermilk Brownies Moist and cake-like, these brownies are sometimes called Texas sheet cake. Because the bars are baked in a 15x10-inch pan, you'll have enough to feed a crowd. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 21, 2021 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 25 mins Total Time: 30 mins Servings: 24 Yield: 24 brownies Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 cup sugar 1 teaspoon baking soda ¼ teaspoon salt 1 cup water 1 cup butter ⅓ cup unsweetened cocoa powder 2 eggs ½ cup buttermilk or sour milk 1 ½ teaspoon vanilla 1 recipe Chocolate-Buttermilk Frosting (see recipe below) Chocolate-Buttermilk Frosting ¼ cup butter 3 tablespoon unsweetened cocoa powder 3 tablespoon buttermilk or sour milk 2 ¼ cup powdered sugar ½ teaspoon vanilla ¾ cup coarsely chopped pecans Directions Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan. Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean. Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies. Chocolate-Buttermilk Frosting In a medium saucepan combine butter, cocoa powder, and buttermilk. Bring mixture to boiling. Remove from heat. Add powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in pecans. To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container. Print Nutrition Facts (per serving) 237 Calories 10g Fat 35g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 237 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 44mg 15% Sodium 185mg 8% Total Carbohydrate 35g 13% Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.