Friday, June 24, 2011

Golden moment # 26 Buttermilk Brownies

This is Vivian Cobb. She was a pastry chef at the Hacienda Del Sol Ranch Resort, in Tuscon, Arizona. The image you see above is a scan of the dedication page of her very own cook book.

This is Vivian's great great grandson, licking the spoon as his mommy prepares a batch of Vivian's amazing buttermilk brownies, from Grandma Vivian's little treasure of a cookbook. 

And this golden moment is about to make an entrance in your own home, as you embark upon the incredibly rewarding journey of making the most light, fluffy, flavorful and delicious brownies you have ever tasted, IN YOUR LIFE, because I am about to do what all great pastry chefs love to do....share. Unfortunately, I can not invite you over to my house to join me as I whip up a batch of these heavenly brownies, so I will just have to share the recipe instead. You'll want to print this one out, just saying....All I ask is that you remember to note, this came from the kitchen of Vivian Cobb. (A resort kitchen at that, doesn't that make it even more delicious?)


2 cups flour (Take one tablespoon away per cup)
2 cups sugar
1/2 tsp salt
1 cup of butter
1/4 cup cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

First step is to pull out your double boiler, if you don't have one just find two deep pans that are able to nest on top of each other, that's what I do. On the bottom pan pour 1 cup of water and add one stick (1/2 cup) of butter. On top boiler add the other stick of butter (1/2 cup) and 1/4 cup cocoa powder. Allow bottom mixture to boil, and top pan to melt butter completely before mixing in the cocoa powder.

While your double boiler is doing it's job, start mixing your dry bowl. Add your 2 cups of flour, minus the two tablespoons, 2 cups of sugar, and 1/2 teaspoon salt, and 1 teaspoon baking soda. There's no need to sift these ingredients.

Now start on your wet bowl, add 1/2 cup buttermilk, 2 eggs, and 1 teaspoon vanilla, mix well.

By now your double boiler mixtures should be ready, pour the top pan mixture of butter and cocoa into your wet bowl mixture and mix well. Then slowly add the dry flour mixture to the wet bowl mixing well.

Lastly, carefully add the boiling water and butter from your bottom double boiler to the mixture and mix carefully! 

The consistency of your batter will be very runny, this is just fine, you want it like that.

Pour mixture into greased baking dish and bake at 350 degrees for 30-35 minutes. Be careful not to under-bake these brownies or they will be dense. Icing with warm fudge frosting while brownies are still hot.

When your brownies are done a fork will slide out of the center clean, and the edges will pull just slightly from the walls of your dish. While the brownies are baking, get started on your yummy warm fudge frosting!


1 cup butter
1/4 cup cocoa
1/3 cup buttermilk
4-5 cups powdered sugar
1 tsp vanilla
dash of salt

Once again, I use a double boiler set up for my frosting, pour water in your bottom pan, this time it's just for the steam. Melt the butter on your top boiler completely and then add 1/4 cup cocoa and 1/3 cup buttermilk. Add your powdered sugar one half cup at a time until you reach your desired consistency. If your frosting needs smoothing out just add a bit of buttermilk to smooth it out.

Good luck and enjoy this recipe, it is very near and dear to our family's heart, I hope your family enjoys these brownies as much as we do!

-Domestic Diva

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