Modes

Ingredients

Brownie Batter

• 2 cups unbleached all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon Kosher salt

• 1 cup water

• 1 cup butter

• ⅓ cup unsweetened cocoa powder

• 2 large eggs

• ½ cup buttermilk

• 1½ teaspoons pure vanilla extract

Chocolate Buttermilk Frosting

• 4 tablespoons unsalted butter

• 4 tablespoons Extra Brute cocoa powder

• 4 tablespoons buttermilk

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 cup pecan halves

Instructions

Preheat the Oven

Preheat the Wolf Oven to 350°F on Bake mode.

Lightly butter or spray two 4-ounce nonstick muffin tins, a 15-by-10-by-1-inch baking pan, or a 13-by-9-by-2-inch baking pan. Set aside.

Combine the Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, baking soda, and Kosher salt. Set aside.

Prepare the Chocolate Mixture

In a medium saucepan, combine the water, butter, and cocoa powder.

Heat over medium heat, stirring constantly, until the mixture just begins to boil. Remove from the heat.

Mix the Brownie Batter

Pour the warm chocolate mixture into the dry ingredients.

Using an electric mixer on medium speed, beat until combined.

Add the eggs, buttermilk, and vanilla extract. Continue beating for 1 minute until the batter is smooth.

Bake the Brownies

Pour the batter into the prepared baking pan or muffin tins.

Bake according to the pan size, until a wooden toothpick inserted into the center comes out clean.

For 4-ounce muffin tins, bake for 15 to 18 minutes.

For a 15-by-10-by-1-inch baking pan, bake for approximately 25 minutes.

For a 13-by-9-by-2-inch baking pan, bake for approximately 35 minutes.

Prepare the Chocolate-Buttermilk Frosting

In a medium saucepan, combine the butter, cocoa powder, and buttermilk.

Bring the mixture to a boil, stirring to combine, then remove from the heat.

Add the powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until smooth.

If desired, stir in the pecans or reserve them for garnishing individual brownies.

Frost the Brownies

While the brownies are still warm, pour the warm chocolate-buttermilk frosting evenly over the surface.

Use a spatula to spread the frosting into an even layer.

Cool and Serve

Allow the brownies to cool completely in the pan on a wire rack.

Once cooled, cut into bars. If desired, garnish each brownie with pecans before serving.