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

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources