Peppermint Buttermilk Brownies
adapted from the Better Homes and Garden Homemade Cookies cookbook
Makes: 60 small brownies
1 cup unsalted butter
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 slightly beaten eggs
½ cup buttermilk
1 ½ teaspoons vanilla
In saucepan combine butter, cocoa, and 1 cup water. Bring to boil; stir constantly. Remove from heat. In large mixing bowl stir together flour, sugar, soda, and salt; stir in eggs, buttermilk, and vanilla. Add cocoa mixture; mix till blended.
Pour into one greased 15 ½ x 10 ½ x 1-inch baking pan, or two 11 x 7 ½ x 1 ½-inch baking pans, or two 9 x 9 x2-inch baking pans. Bake at 375 degrees for 20 minutes, or until a toothpick test comes out clean.
Immediately pour the Cocoa-Buttermilk Frosting over brownies and spread evenly. Sprinkle the top liberally with the crushed candy canes and allow to cool before serving.
¼ cup butter (half a stick)
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 ¼ cups powdered sugar, sifted
½ teaspoon vanilla
½ teaspoon peppermint extract
In saucepan add butter, cocoa powder, and buttermilk. Cook and stir to boiling; remove from heat. Beat in powdered sugar, vanilla and peppermint extract.
- If the frosting is too thick, add more buttermilk in very small amounts, stirring until easy to pour.
- Once the ingredients have been mixed together, heat the frosting over low for 30 seconds and stir constantly until the powdered sugar is no longer visible and the frosting is shiny.