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.
It’s also guaranteed to be a total crowd-pleaser.
What Is Texas Sheet Cake?
Can I Make Buttermilk Brownies Ahead?
If needed, you’re able to get ahead of your party prep by making these brownies ahead.
Prepare the brownies as directed, letting them cool completely in the pan.
Wrap and refrigerate for up to two days, or freeze for up to two months.
Thaw overnight in the refrigerator if frozen, and cut and bring to room temperature before serving.
Grease a 15x10x1-inch or a 13x9x2-inch baking pan and set aside.
In a medium bowl, combine the 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.
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).
Test Kitchen Tip: For this homemade brownie recipe, you’ll need sour milk.
Add enough milk to make 1 cup total liquid and stir.
Let the 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.
Pour batter into prepared baking pan.
Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly.
Cool the homemade brownies completely in pan on a wire rack.
In a medium saucepan combine the butter, cocoa powder, and buttermilk.
Bring the mixture to boiling.
Add the powdered sugar and vanilla.
Beat with an electric mixer on medium to high speed until smooth.
If desired, stir in pecans.
Bring to room temperature before serving.
The proportion of fat to flour used can also help determine the fudginess of brownies.
2,000 calories a day is used for general nutrition advice.
