• Preheat oven to 375℉

Brownies

• In a mixing bowl, mix together baking flour, sugar and salt.
• Add infused maltodextrin powder and / or infused sugar if infusing with these methods.
• In a saucepan mix together butter, water, ¼ cup unsweetened cocoa and ½ cup Crisco shortening.
• Add infused butter and / or infused shortening if infusing with these methods.
• Bring mixture to a boil.
• Once boiling, remove from heat and add to dry baking flour mixture in mixing bowl.
• Mix for 30 seconds.
• While mixer is mixing, add vanilla and ½ cup buttermilk.
• While mixer is mixing, add eggs to mixture.
• Mix all ingredients until well incorporated.
• Spread on greased 10½ x 15½ baking sheet with sides.
• Bake in 375℉ oven for 20 to 25 minutes.
• When done baking, remove baking sheet from oven and immediately spread hot frosting mix over hot brownies.
• Frosting will harden as it cools. Let cool before cutting the brownies.

Chocolate Frosting

• While brownies are baking in the oven, in a sauce pan combine butter, unsweetened cocoa powder and ⅓ cup buttermilk.
• Add infused butter, if infusing with this method.
• Bring to a boil.
• Once boiling, remove from stovetop and mix in powdered sugar, vanilla and nuts (optional).
• Blend until smooth and creamy.
• Spread frosting over brownies as soon as brownies are removed from the oven.
• Once cool, cut into serving sized squares and either store in an airtight storage container or serve with a side scoop of vanilla ice cream.

Buttermilk Substitution Recipe

• To make buttermilk for cooking, add 1 Tablespoon of vinegar to 1 Cup of regular milk. Stir with a fork and let it sit for a few minutes. When the milk curdles, the buttermilk is set and ready.