Buttermilk Brownies
A classic rich, fudgy chocolate brownie with a hint of buttermilk. Choose to make a small or large batch of brownies for this recipe!
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.
Nutrition
Serving: 1brownieCalories: 181kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 136mgPotassium: 107mgFiber: 2gSugar: 17gVitamin A: 173IUCalcium: 34mgIron: 2mg
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