These brownies are the best ever! So chocolately, dense, fudgy with a very thin sheet of icing, it JUST DOESN’T GET BETTER!
Ordinarily we would have already had our Homecoming at our High School, but because of a little hurricane that came our way, everything got postponed. So we celebrated Home Coming Friday night, with friends, family, lasagna, garlic bread, and these brownies!
I’ve always taken my daughter to the Home Coming Football game, so she would get a sense of community and now that’s she’s older, she still loves to go. Fortunately it was warm Friday night, so no sitting on blankets and under blankets trying to keep warm. Something else my daughter loved was these brownies, and that’s high praise from her! I cut my out so there would be no end pieces (Miss Picky Palate doesn’t like the ends), but it also makes them look super neat
Best Brownies Ever
2 13 x 9 recipe boxes of brownie mix
12 TBSP of butter, melted
1/2 cup of buttermilk ***
2 large eggs, at room temp
2 tsp. vanilla
1 stick of butter
2 TBSP. unsweetened cocoa powder
1/3 cup milk
3 cups powder sugar
Line a 13 x 9 baking pan with foil and preheat oven to 325. Spray pan with baking spray. Mix brownie mix, butter, buttermilk, eggs and vanilla together, mixture will be very thick and spread in baking pan. Bake about 45 minutes until the center is just set, but still a bit soft. While the brownies cool, make frosting. In a sauce pan, melt butter, then add cocoa powder and milk, stir until it gets thick and just starts to boil, then remove from hear. Whisk in powder sugar until there’s no lumps, pour over brownies and refrigerate over night. In the morning, remove the brownies by pulling up the foil and cut out with a knife or cookie cutter. You will need water on hand to clean your knife or cookie cutter.
***If you don’t have buttermilk (I never do) put 1 tsp. of white vinegar in a measuring cup and then fill the measuring cup up to 1/2 a cup, stir and wait a few minutes and it’ll thicken and become buttermilk for you!