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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources