Buttermilk Brownies

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
12 3-by-4-inch portions or ¼ pan

This recipe has been made at Iowa State University, in Ames, for so long that even 30-year employees don't know how the recipe came to be. These brownies feature buttermilk in both the batter and the icing, which creates their irresistible gooeyness. 

Ingredients

Brownie Batter
Yield: 2 lb. + 3 ½ oz.
6 oz. all-purpose flour
.18 tsp. salt
¾ tsp. baking soda
12.06 oz. granulated sugar
6 oz. water
2 ¾ oz. canola oil
3 oz. margarine
2 ⅓ tbsp. + ½ tsp. sifted cocoa
2 ½ oz. frozen whole eggs
3 ¼ oz. buttermilk
¾ tsp. vanilla extract

Buttermilk Frosting
Yield: 10 ounce
1 ½ oz. melted margarine
1 ⅔ tbsp. + ½ tsp. cocoa
1 ½ oz. buttermilk
6 ½ oz. powdered sugar
¼ tsp. vanilla extract  

Steps

1. Sift flour, salt and baking soda together. Add sugar to sifted dry ingredients in mixing bowl. Combine water, oil, margarine and cocoa in steam kettle; heat to boiling.

2. Add boiling water to flour mixture ⅓ oz. at a time. Mix well after each addition. Batter should have smooth consistency. Add eggs, buttermilk and vanilla to mixture; mix well.

3. Portion 2 lb. + 3 ½ oz. batter into greased sheet pans. Bake at 325°F in rack oven for 25 minutes until toothpick comes out clean when inserted in center.

4. For frosting: Melt margarine in steam kettle. Add cocoa and buttermilk to margarine in kettle; bring to a boil. Remove mixture from kettle.

5. Add ⅓ of cocoa/buttermilk mixture to mixing bowl; add powdered sugar and vanilla to mixture in mixing bowl. Using flat paddle, beat mixture until creamy and all lumps have disappeared. Add remaining ⅔ of cocoa/buttermilk mixture to frosting; mix well. Caution: Overmixing will cool frosting and it will not spread easily. Frosting should be glossy forming glaze.

6. Portion 10 oz. frosting onto cooled cakes; spread. Cut cakes and serve.

Recipe by Iowa State University 

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources