Buttermilk brownies are a classic rich, fudgy chocolate brownie with a hint of buttermilk. Choose to make a small or large batch of brownies for this recipe!
Buttermilk Brownies
The brownie is one of America’s favorite desserts and originated in the late 19th to early 20th century here in the U.S. Brownies, as we know them today, were not actually called brownies in early cookbooks. There seem to be various stories on how the brownie was actually invented. One story is that a housewife baked a chocolate cake and it simply fell flat. Another story is that they were invented by a woman named Brownie. Regardless of how this classic dessert originated, the popularity has never wavered!
Brownies are a lot like the classic chocolate chip cookie; everyone seems to have their favorite version. So many variations of brownies exist: from cake-like to fudge-like in texture, milk chocolate or dark chocolate flavor, frosted or unfrosted, containing nuts or no nuts and so on! The brownie even has many cousins like the blondie (a chocolate chip cookie bar) and brookie (a combination of a chocolate chip cookie bar and brownie). Read more below about this fudge-like buttermilk version!
About this Recipe
This version of buttermilk brownies are more fudge-like than cake-like. There is just enough buttermilk to heighten the chocolate flavor in these brownies, but not enough to make the brownies lose their fudge-like texture. This recipe is relatively simple to make and is easily doubled. These brownies start by melting quality baking chocolate (see tips below) with butter and then sugar, eggs, vanilla extract and buttermilk are added. Then, the dry ingredients of all-purpose flour, baking powder and salt are added and the batter is mixed until there are no lumps remaining. Use a parchment lined baking dish to bake these brownies, as the brownies will be easier to remove from the pan after baking.
Tips for Buttermilk Brownies
- Use a high quality baking chocolate for the chocolate in this recipe. I like using either a dark or semi-sweet chocolate. Guittard and Ghiradelli are my favorites that I can easily find.
- This recipe can easily be doubled and baked in a standard 9”x 13” baking dish. The baking time will stay the same.
- Add in chocolate chips or chopped nuts to the brownie batter before baking.
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Buttermilk Brownies
Equipment
- 8"x 8" standard baking dish, or 9" x 13" standard baking dish if doubling the recipe
- parchment paper
- mixing bowls of various sizes
- double boiler
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz. semi-sweet or dark chocolate baking chocolate, chopped
- 4 Tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Line baking dish with parchment paper cut to fit. Spray baking dish with non-stick baking spray.
- Sift or whisk the 1/2 cup all-purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a mixing bowl.
- Using a double boiler, melt the chopped 4 oz. semi-sweet or dark chocolate baking chocolate, and 4 Tablespoons unsalted butter until smooth. Allow to cool slightly.
- In a large mixing bowl, combine the melted chocolate mixture, 1 cup granulated sugar, 2 large eggs, 1/3 cup buttermilk and 1 teaspoon vanilla extract. Mix until combined.
- Add in the sifted dry ingredients, stir until there are no clumps remaining.
- Pour batter into prepared baking dish; bake at 350°F for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before cutting brownies.
Notes
- Can add in chocolate chips or chopped nuts to the brownie batter
- If doubling this recipe, use a 9″ x 13″ pan. The baking time will stay the same.
- Use a high quality baking chocolate for this recipe; I like Ghiradelli or Guittard.
Made today and these are super moist and very flavorful! They do need to cool completely before slicing, as someone else mentioned. No comparison to a boxed brownie – these are over the top!
I’m so glad you enjoyed them!
Definitely let them cool before trying to remove from pan. I was rushing and they fell apart. After they cooled and set up a bit they were just fine.
Thanks for the tip, Robyn!
these brownies were very fudgy, but unfortunately, there was no tang from the buttermilk and i was really looking forward to that.
Yes, these brownies are more fudgy with just a hint of buttermilk to help bring out the chocolate flavor instead of the buttermilk brownies that are more cake-like in texture. Thanks for trying them!