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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources