Cinnamon Buttermilk Brownies

There’s just a hint of cinnamon in these moist, cakey Cinnamon Buttermilk Brownies. Grab a glass of milk or coffee and savor the cinnamon chocolate flavor.

Let me start by saying, this recipe has one ingredient I just happen to have in the fridge:

buttermilk.

As a rule, I don’t bake things that require me to run to 5 different stores looking for that one, must have ingredient.

I have buttermilk only because about 2 weeks ago, someone posted a video on Facebook on how to make Southern Homemade Biscuits (buttermilk biscuits). You can see it here .

Living in Georgia, you just have to know how to make these. Derick’s Aunt Barbara tried to teach me once. I was a failure. I vowed I would never try again. But the video made it look so easy. Surely I could do what she did.

I even used my hand to get the Crisco out of the can. All I can say is everyone should have a hungry 14 year boy in their home. CJ just went to the fridge, grabbed the jelly and ate three. The rest of us threw ours out. So I’m left with a 1/2 gallon of buttermilk (minus the 1 cup used for the pale, yellowish looking rocks biscuits.)

I have to tell you I love my sister. She’s my sister, I should, but every now and then she finds something so wonderful, so me, and she gives it to me! Let me present to you, one of my favorite cookbooks, “Sugar Bitches, just desserts” by Jackie McClure and Stacy Saba.

She even had it signed to ME by Jackie, so it wasn’t something she just passed off to me. My sister is good like that, I know whatever it is, a note on FB, a gift, a phone call, it’s because she thought about ME.

My sister is also our family’s version of Martha Stewart but we’ll get into that some other time. Thanks Gail, I do love this cookbook!

Cinnamon Buttermilk Brownies

2 C. flour
2 C. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 C. butter
1 C. water
1/3 C. cocoa
2 eggs
1/2 C. buttermilk
1 1/2 t. vanilla extract

Frosting
1/4 C. butter
3 T. cocoa
3 T. buttermilk
2 1/4 C powdered sugar
1/2 t. vanilla extract
1 C. chopped pecans I have to tell you I love my Pampered Chef Chopper for this, no need to dig out a big food processor (not that I have one of those) or have nuts going all over the place using a knife and cutting board.

Grease a 15 x 10 x 1-inch pan, I don’t have one of these so I used a 9 x 13 pan. Preheat oven to 350° F. Add the first 5 ingredients and mix. Set aside. Combine the 1 cup butter, water and 1/3 cup cocoa in a saucepan. Bring to a boil, stirring constantly.

Remove from the heat, and add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until well mixed. Add the eggs, 1/2 cup buttermilk and vanilla. Beat for 1 minute. It will look like a thin cake batter. Pour in the pan and bake for 25 minutes. Remember, my pan was only a 9 x 13 so I baked for 30 minutes, then used a toothpick to test for doneness.

I would not start to make the frosting until the brownies come out of the oven. It sets up quickly and may rip the top of your brownies while trying to spread if it gets too firm. In a saucepan, combine the 1/4 cup butter, 3 tablespoons cocoa powder and the 3 tablespoons buttermilk. Bring to a boil. Remove from heat and add the powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. I just used my whisk for this and it worked fine.

Stir in the pecans. Frost brownies while still warm. Makes 24 brownies. In my 9 x 13 pan it made 15.

The taste of this brownie is delicious, just a hint of the cinnamon sneaks through. It’s not overly chocolaty and super moist. This came out more like a cake than the brownie texture I’m used to. Reminded me of a Texas sheet cake. Definitely one I’ll make again.