My sweet granny (the kids call her GG for “great grandma”) has been making these brownies since I was old enough to pull up a chair and stir. It is the most unconventional recipe ever; nothing is mixed together in an order that makes sense to me, yet it works every time.
Even today, when she comes to town or we make the trek to South Dakota to visit, Granny always has an 11×13 pan of these brownies. Slathered with frosting, my sisters and I can devour the whole pan in 20 minutes flat. They are one of my all-time favorite foods and one of the only things I make over and over again.
The buttermilk is the key ingredient in these — both the brownies and the frosting. It makes both tangy and not-to-sweet. We call them cake brownies because the texture is more cake-like than dense brownie-like. I think that’s why we love them; they’re not so heavy.
Anyway, these are a perfect treat to feed a large crowd since they’re made in an 11×13 pan. If you make them for Valentine’s Day they might — might — last the day.
From my sweet granny’s kitchen to yours — make these.
p.s., If you don’t have buttermilk on hand, don’t worry. For each cup of buttermilk you need, add a tablespoon of white vinegar or lemon juice to a 1 cup measure. Fill cup with milk and let stand for 5 minutes before using.