I made these brownies recently as a thank you for a kind deed during a winter storm. In Columbus, we typically have a week or two of significant snow fall. This is why we haven’t purchased a snow blower-well that and a lack of space to store it! However, our neighbor does have one and he kept our driveway and sidewalk clear. We truly have the nicest neighbors. So to thank him, I made his family these delicious brownies. They are dense, moist, chocolatey…They taste somewhat like Texas sheet cake. My neighbor’s wife, who hails from across The Pond, called them Bulldog Brownies and the name stuck. Notice she has tea with her brownie. Love it!
To perfect this recipe, you do need to get the butter, oil and cocoa powder up to a boil before blending in the other ingredients.
I like to use parchment paper to bake my brownies. The reason why is mostly because the crunchy edges turn out perfectly. There is no sticking to the sides of the baking dish and frankly, it’s easier to clean! If you opt not use parchment paper, make sure the baking dish is buttered before pouring in the batter.
After baking, cool the brownies to warm and then pour on the frosting. If you can resist temptation, refrigerate the brownies for an hour or two. This will set this delicious creation perfectly! Please enjoy this recipe and share it. When you have tried it and enjoyed, I’d love to hear from you!!!
If he was allowed to eat chocolate, but he’s not, Lou would approve of Bulldog Brownies!
“Bulldog” Brownies
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 1 13X9 Pan
- Difficulty Level Intermediate
Recipe Rating
- (0 /5)
- 0 ratings
Ingredients
- For the Brownie Batter:
- ½ cup butter (1 stick)
- ½ cup vegetable oil
- ¼ cup unsweetened cocoa powder
- 2 cups granulated sugar
- ¼ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon strong brewed espresso
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ salt
- 1 cup semi-sweet chocolate morsels
- For the Frosting:
- ½ cup butter (1 stick)
- ½ cup buttermilk
- ¼ cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1 cup semi-sweet chocolate morsels
Instructions
- Place first three ingredients (butter, oil, cocoa) in a small sauce pan and whisk until boiling, then take off from heat and cool slightly.
- Beat together the granulated sugar, buttermilk, eggs, vanilla and coffee in a large mixing bowl.
- Add the previously boiled and cooled butter, oil, cocoa mixture to the sugar and eggs and mix until combined.
- Whisk together the flour, baking soda and salt. Slowly add this mixture to the wet ingredients and beat until combined. Do not over mix.
- Fold in the chocolate morsels.
- Pour batter into a parchment paper-lined 13X9 inch baking dish. If not using parchment paper, grease dish with butter liberally.
- Bake at 400℉ for 30 minutes or until toothpick inserted in the middle comes out clean. Cool until warm (baking dish should be easy to handle without getting burned with bare hands).
- While the brownies are cooling, gather the first three ingredients for the frosting (butter, buttermilk and cocoa) in a large sauce pan. Whisk over medium heat until boiling and remove from heat source.
- Add powdered sugar to mixture. Fold in chocolate morsels and pour all onto brownies.
- Chill for 1-2 hours to allow brownies to set up.
- Slice and enjoy!
- Servings : 16
- Ready in : 3 Minutes
- Course : Desserts
- Recipe Type : Food Recipes
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