Buttermilk Brownies
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Posted: 09/09/24
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Craving fudgy, chewy brownies with a secret ingredient for next-level flavor? Look no further than these Buttermilk Brownies! This recipe is easy to follow and uses pantry staples, so you can whip up a batch in no time. Trust us, the tangy buttermilk adds a depth of flavor you won’t find in any other brownie recipe.
My rule — there’s never never a bad time for chocolate, especially when it comes to brownies. And my second rule — you can NEVER have too many brownies recipes! These buttermilk brownies are totally unique, extra fudgy, and covered in a layer of the most delicious and sweet frosting. They remind me a bit of my Texas sheet cake, but more gooey instead of cakey.
I always eat my weight in pumpkin brownies in the fall, but this buttermilk brownie recipe is what I tend to make during the summer time. They are truly the most perfect chocolatey delight and they’re really easy to make! Brownies from scratch will ruin you forever for store-bought brownie mix.
Why You’ll Love these Buttermilk Brownies
- The prep time for this buttermilk brownies recipe is only 15 minutes. Then pop them in the oven and before you know it you’ll have delicious brownies ready to go!
- This is a wonderful party dessert since one batch makes 30 servings. Need even more? Just make one or two more more batches and you can serve quite a few people.
- Buttermilk brownies store well, so feel free to make them ahead of time and store for a day or two before serving.
Ingredients for Buttermilk Brownies
- Water – Use some water to help bring the ingredients for the brownie batter together.
- Salt – A little bit of salt helps to balance the rich flavor and sweetness of chocolate!
- Powdered sugar – You’ll need some powdered sugar to make the most delicious chocolate-buttermilk frosting.
- Vanilla extract – Vanilla extract is the secret ingredient to balanced brownies with the most lovely depth of flavor.
- Sugar – Sweeten the brownies themselves with granulated white sugar.
- Flour – You simply need all purpose flour to make these perfect brownies from scratch.
- Eggs – Allow eggs to come to room temperature before mixing into the brownie batter.
- Vegetable oil – If you don’t like using vegetable oil, you can use olive oil, avocado oil or another neutral flavored oil.
- Cocoa powder – Use unsweetened cocoa powder to make these brownies chocolatey and delicious! You’ll also need it to flavor the frosting.
- Buttermilk – Even if you’re not a fan of buttermilk, trust me, you’ll want to use it in this recipe! Buttermilk makes the most incredible baked goods and will provide a great flavor to these brownies.
- Baking soda – This will be the rising agent in the brownies to make them fluffy!
- Butter – I used unsalted butter in this recipe, but you can use salted if that is all that you have on hand. Just keep in mind that if you use salted butter, then you may need to reduce or omit the salt that this recipe calls for.
Helpful Tools
How to Make Buttermilk Brownies
Preheat the oven to 350 degrees Fahrenheit and then spray an 11×15 inch pan with cooking spray and set it to the side.
Combine the all purpose flour, granulated sugar and salt in a large mixing bowl until well combined, then set it to the side.
Add the butter, cocoa powder, vegetable oil and water to a medium size saucepan. Turn to medium-high heat, stir constantly while the mixture comes to a boil.
Then remove and pour it over the dry ingredients in the large mixing bowl. Stir until well combined.
Then add buttermilk, eggs, baking soda and vanilla extract to the bowl and combine.
Pour the brownie mixture into the prepared pan and then bake in for 22-27 minutes.
Once the brownies are done, immediately combine buttermilk, cocoa, and butter in a medium size saucepan to make the frosting.
Bring the chocolate mixture to a boil over medium-high heat, stirring constantly. Remove from the heat and add in the powdered sugar, 2 cups and a time, stirring between each addition.
Immediately pour the frosting over the brownies while still warm. Then let them cool and allow the frosting to set.
Slice and serve!
How to Store Leftover Buttermilk Brownies
Cover the pan in plastic wrap or aluminum foil, or transfer each of the brownies to an airtight container. Store at room temperature for up to a week. You can also store in the fridge to extend the life of your buttermilk brownies with frosting.
Freeze leftovers for up to 2 months, allow to thaw completely before serving!
What does buttermilk do to brownies?
The acidity of buttermilk adds a slightly tangy flavor to baked goods which helps to balance out the sweetness of the rich chocolate in this recipe. But it also help create a light and airy texture in the brownies! More than what would happen if this recipe only used baking soda.
What to serve with Buttermilk brownies
Pair a warm brownie with a big scoop of cold vanilla ice cream! A big ol’ dollop of homemade whipped cream would also be delicious. I personally love a brownie alongside a caramel latte.
These would also be the perfect dessert after a hearty meal of juicy burgers and crispy air fryer french fries.
Pro Tips for the Best Buttermilk Brownies
- Make sure you watch the chocolate mixture closely in the saucepan. Stir constantly to ensure that it does not burn!
- After pouring the brownie batter in the pan, give it a few taps on the countertop to remove any air bubbles and even out the batter.
- Don’t let the brownies cool completely before adding the frosting. You’ll want to add it while it’s still warm so that the top layer of the brownies will soak in some of the gooey frosting.
Try these easy buttermilk brownies and you’ll want to bring them to every party and potluck! They’re so easy, so tasty, and never cease to impress.
More Brownies Recipes You’ll Love!
- Turtle Brownies are so gooey, so sticky sweet, and SO delicious! One of my most favorite sweet treats ever.
- Shake things up a bit and make Strawberry Brownies instead of the classic chocolate ones.
- These easy Brownie Bites are a kid favorite! Perfect for lunches, snacks and a quick dessert.
- If you love ooey gooey desserts, then you have got to try these Caramel Brownies!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Buttermilk Brownies with Chocolate Frosting
Delicious, homemade Buttermilk Brownies with an amazing chocolate frosting are a classic that can't be beat.
Video
Ingredients
Bars
- ½ cup unsalted butter
- ¼ cup unsweetened baking cocoa powder
- ½ cup vegetable oil
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- ½ cup buttermilk
- 2 eggs beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Frosting
- ⅓ cup buttermilk
- ¼ cup cocoa
- ½ cup unsalted butter
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 11 x 15 inch pan with nonstick spray and set aside.
- In a large mixing bowl combine all-purpose flour, granulated sugar and salt. Mix until combined. Set aside.
- In a medium size saucepan combine the butter, cocoa, vegetable oil and water. Turn heat to medium-high, stir constantly while it comes to a boil, remove and pour over the dry ingredients in the large mixing bowl. Stir to combine.
- Add buttermilk, eggs, baking soda and vanilla extract to the bowl. Stir to combine.
- Pour brownie mixture into the prepared pan. Bake in a preheated oven at 350 degrees Fahrenheit for 22-27 minutes or until brownies test done.Remove from the oven.
- Immediately make frosting by combining buttermilk, cocoa, and butter in a medium size saucepan. Bring to boil over medium-high heat while stirring constantly. Remove and add in powdered sugar, 2 cups at a time, stirring in between additions.
- Pour frosting over bars while still warm. Let brownies cool and frosting set.
Tips
Cover the pan in plastic wrap or aluminum foil, or transfer each of the brownies to an airtight container. Store at room temperature for up to a week. You can also store in the fridge to extend the life of your buttermilk brownies with frosting.
Freeze leftovers for up to 2 months, allow to thaw completely before serving!
Nutrition Information
Serving: 1bar, Calories: 210kcal (11%), Carbohydrates: 37g (12%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 28mg (9%), Sodium: 89mg (4%), Potassium: 46mg (1%), Fiber: 1g (4%), Sugar: 29g (32%), Vitamin A: 216IU (4%), Calcium: 15mg (2%), Iron: 1mg (6%)
Lana says
This is good but it’s cake not brownies!