Buttermilk Brownies Recipe

Sliced buttermilk brownies on a wooden cutting board.

5 from 1 vote

These buttermilk brownies are rich, chocolatey, and perfectly moist with a soft, tender cake-like crumb and topped with a luscious chocolate buttermilk frosting.

Prep Time30

Cook Time25

Course: Brownies / Bars, Dessert

Cuisine: American

Keyword: brownie recipe, buttermilk brownies, chocolate brownie

Servings:

Calories: 246kcal

Author: Leigh Harris

Ingredients

Brownies

2 cups All-purpose flour
2 cups Granulated sugar
1 tsp Baking soda
1/2 tsp Kosher salt
1 cup Unsalted butter
1/3 cup Unsweetened cocoa powder
1 cup Water
1/2 cup Buttermilk
2 large Eggs
1 tsp Vanilla extract

Chocolate Buttermilk Icing

1/4 cup Unsalted butter
3 tbsp Unsweetened cocoa
3 tbsp Buttermilk
2 1/4 cups Powdered sugar
1/2 tsp Vanilla extract

Instructions

Brownies

Preheat the oven to 350ºF. Spray a 9×13 baking pan with non-stick baking spray that contains flour.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and kosher salt.
2 cups All-purpose flour, 2 cups Granulated sugar, 1 tsp Baking soda, 1/2 tsp Kosher salt
In a medium saucepan over medium-high heat, combine the unsalted butter, cocoa powder, and water. Bring just to a boil, stirring constantly. Remove from the heat and pour it into the dry ingredients. With an electric mixer on medium speed, beat it until combined.
1 cup Unsalted butter, 1/3 cup Unsweetened cocoa powder, 1 cup Water
Add the buttermilk, eggs, and vanilla beat for one minute. Pour into the prepared baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
1/2 cup Buttermilk, 2 large Eggs, 1 tsp Vanilla extract

Icing

When the brownies come out of the oven, make the icing. Place the powdered sugar in a large bowl. In a medium saucepan over medium heat, combine the butter, cocoa powder, and buttermilk. Bring just to a boil, stirring constantly. (It will separate and look oily. Don't worry, it will still mix in well with the powdered sugar.) Remove from the heat, pour into the powdered sugar, add the vanilla, and beat until smooth.
1/4 cup Unsalted butter, 3 tbsp Unsweetened cocoa, 3 tbsp Buttermilk, 2 1/4 cups Powdered sugar, 1/2 tsp Vanilla extract
Spread warm chocolate icing over the brownies evenly. Place the pan on a wire rack and cool completely before slicing.

Notes

Don’t overmix—mix just until the flour disappears for tender brownies.
Do note that the boiled chocolate frosting mixture will separate and look greasy. Don’t worry, it will work into the powdered sugar just fine.
Pour the warm frosting over the brownies while they’re still warm so it seeps in and sets perfectly.
Store covered tightly for up to 4 days or freeze for up to 3 months.

Nutrition