Hungry Quilter Recipe

Recipe from the KQ Cookbook: Buttermilk Brownies

Buttermilk Brownies

Spreading the warm frosting over the warm brownies creates a layer of gooey goodness for a real chocolatey treat.

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.


Buttermilk Brownies
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) margarine
1/4 cup baking cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Cocoa Buttermilk Frosting (below)

Sift the sugar, flour, baking soda and salt into a large mixing bowl. Melt the margarine in a saucepan. Add the baking cocoa and water and blend well. Bring the mixture to a boil. Add to the dry ingredients and beat until well blended. Add the buttermilk, eggs and vanilla and beat until smooth. Pour into a greased 10″ x 15″ baking pan. Bake at 350 degrees for 25 minutes or until the brownies pull away from the sides of the pan. Spread the warm Cocoa Buttermilk Frosting over the warm brownies. Cool and cut into squares.

Yield: 2 dozen

Cocoa Buttermilk Frosting

1/2 cup (1 stick) margarine
1/4 cup baking cocoa
6 tablespoons buttermilk
1 (1-pound) package confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Melt the margarine in a large saucepan. Add the baking cocoa and buttermilk and blend well. Bring to a boil, stirring frequently, and remove from the heat. Add the confectioners’ sugar gradually, beating constantly. Beat in the vanilla. Stir in the walnuts.


Leave a Reply