Buttermilk Brownies With Peanut Butter Cream Cheese Icing
for the brownie:
- 2 c. sugar
- 1 c. flour
- 1 tsp baking soda
- 1 c. butter
- 2 eggs
- 1 c. water
- 1/3 c. cocoa
- 1/2 c. buttermilk
- 1 1/2 tsp vanilla
combine flour, sugar, baking soda and set aside
In a medium saucepan combine butter, cocoa and water and bring to boiling while stirring constantly. Remove from heat.
Add chocolate mixture to the flour mixture, beat on medium speed until combined.
Add eggs, vanilla and buttermilk & beat for one minute (batter will be thin)
Pour into greased 9 X 13 pan
Bake at 350 for 30-35 minutes
for the icing:
- 1/4 c. butter, softened
- 1/4 c. reduced fat cream cheese, softened
- 1/4 c. reduced fat peanut butter
- 3 tbsp milk
- 2 c. confectioner’s sugar
cream together first three ingredients and then gradually add sugar to desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled brownies.