Chocolate Buttermilk Brownies Recipe

Decadent and delicious, these chocolate buttermilk brownies taste precisely how you want a homemade dessert to taste. Rich chocolate buttermilk icing adds the perfect finish.

This classic recipe is not as dense as a traditional brownie but is denser than cake. The result is a lovely crumb with a tender spring.

Why You’ll Love This Recipe for Buttermilk Brownies

• Nostalgic and comforting. Buttermilk brownies first appeared in the Southern United States, and various recipes for this variety of brownies have been around for a very long time. You will love how perfectly the buttermilk’s tanginess balances out the chocolate batter’s sweetness. This classic recipe is part of childhood memories.
• Quick and Easy to make. Who needs a box mix when this homemade buttermilk brownie recipe comes together in minutes and tastes so much better?
• Feeds a crowd. This recipe for buttermilk brownies makes a full 9×13 pan. I cut the pan into 24 brownies. 

Ingredients you’ll need for this recipe

• All-Purpose Flour. You can make this cake with an all-purpose one-for-one gluten-free flour if desired. It will change the texture slightly.
• Granulated Sugar. Just plain white sugar. You could use turbinado sugar if that is what you have.
• Baking Soda.
• Salt.
• Water.
• Butter. Or use any butter substitute.
• Unsweetened Cocoa Powder. A high-quality cocoa powder is worth the extra expense.
• Eggs. Grade A large eggs.
• Buttermilk. Use the full-fat version for a springy texture.
• Vanilla Extract. Pure vanilla is best, but imitation vanilla will work.

Buttermilk Icing Ingredients

• Unsalted Butter. You can use salted butter in this recipe.
• Unsweetened Cocoa Powder.
• Buttermilk. If you don’t have buttermilk, you can make your own! You’ll find the instructions under the tips for this recipe.
• Powdered Sugar. Also known as confectioners sugar.
• Vanilla Extract.

How To Make Buttermilk Brownies

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Get everything ready for the Buttermilk Brownies Recipe.

Preheat the oven. Spray your baking dish with cooking spray. You can also grease it with butter or shortening.

Step Two. Mix the dry ingredients.

Combine and stir the flour, baking soda, salt, and sugar using a large mixing bowl. Set aside.

Step Three. Cook the cocoa powder.

Mix the cocoa powder, water, and butter in a small saucepan, and bring to a low boil over medium heat.

Step Four. Combine the chocolate mixture with dry ingredients.

Make a well in the middle of the flour mixture, add the melted butter/ cocoa mixture, and combine.

Step Five. Add the remaining ingredients.

Add the eggs, vanilla, and buttermilk and continue beating for another 2 minutes.

Step Six. Bake your Buttermilk Brownies.

Bake for 35 minutes or until a toothpick comes clean.

Step Seven. Make the Buttermilk Icing.

While the brownies are baking, make your icing. In a medium saucepan, bring to a boil the butter, buttermilk, and cocoa. Add the powdered sugar and vanilla and beat on high until smooth.

Step Eight. Frost your Buttermilk Brownies.

Spread the icing out while it is still warm, and the cake is warm. Cool and enjoy.

Frequently Asked Questions

What does buttermilk do to brownies?

This ingredient helps the brownies to rise while keeping them moist. It also improves the chocolate flavor and adds a slight tanginess.

What is the best way to prepare a baking pan for buttermilk brownies?

The easiest way is to use a non-stick cooking spray. A great alternative is to use a stick of butter to smear the pan with butter or use a paper towel to spread shortening on the pan in a light layer.

Can I make buttermilk brownies in a muffin pan?

Yes. Fill the muffin tin 1/3 full to make individual brownies. Baking time will vary significantly from what is listed in the recipe. The brownies are ready when a toothpick comes out clean.

Check out our Baking Pan Conversion article to learn more about substituting baking pans when baking your favorite dessert and getting your free printable chart. 

How To Store Buttermilk Brownies

Best way to store brownies with buttermilk.

Keep leftover brownies in an airtight container on the counter for up to five days. No need to refrigerate.

Can I freeze buttermilk brownies?

Yes. You can freeze baked and iced brownies in an airtight container for up to 6 months. Thaw at room temperature.

Tips for the Perfect Buttermilk Brownie

• The icing will eventually harden enough to cut cleanly. Wait until it sets before cutting the brownies.
• Don’t have buttermilk? Make your own by combining one tablespoon of white vinegar or fresh lemon juice with one cup of milk. Use whole-fat milk for the best results. Let it sit for 5 minutes or until it starts to thicken.
• Brownies can be mixed by hand versus an electric mixer. Don’t over-mix. A wooden spoon works well to stir the ingredients together.
• Spruce up your brownies with chocolate chips or chocolate chunks added to the batter.
• Chocolate sprinkles or chocolate mini chips can be sprinkled on top of the brownies before the buttermilk frosting sets.
• Add two teaspoons of espresso powder to the brownie batter and the frosting. Espresso powder intensifies the richness of the chocolate.

If you enjoyed this recipe, check these out!

More Brownies Please!

Fudgy Brownies from Scratch is what started our quest to make the BEST brownie recipe. After so many attempts, we finally got the perfect chocolate fudgy brownie that sticks to the roof of your mouth and makes your eyes roll to the back of your head.

We still make that brownie recipe the most but it’s morphed into Cream Cheese Brownies, Oreo Brownies, Turtle Brownies, and these amazing Chocolate Buttermilk Brownies.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Buttermilk Brownies

Author: Julie Menghini

Decadent and delicious, these chocolate buttermilk brownies taste precisely how you want a homemade dessert to taste. Rich chocolate buttermilk icing adds the perfect finish.

5 from 9 votes

Print Recipe CollectSaved! Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Keyword: Brownie recipe, Chocolate, Chocolate Brownie

Servings: 24

Equipment

• 9×13 Baking Dish
• 1-Quart Saucepan

Ingredients

 

US CustomaryMetric

 

1x2x3x

Brownies

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup water
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1 tbsp vanilla extract

Icing

• 1/4 cup unsalted butter
• 3 tbsp unsweetened cocoa powder
• 3 tbsp buttermilk
• 2 cups of powdered sugar
• 1/2 tsp vanilla extract

Instructions

 

• Preheat the oven to 350 °F. Spray a 9 x 13 inch baking dish with cooking spray or grease the bottom and sides of the dish with butter.
• In a large bowl, stir together the flour, baking soda, salt and sugar. Set aside.
• In a small saucepan, mix together the cocoa powder, water, and butter. Bring to boiling over medium heat.
• Make a well in the middle of the flour mixture and add the melted butter/ cocoa mixture to it. Beat with a mixer on high until combined.
• Add the eggs, vanilla and buttermilk and continue beating for another 2 minutes. The batter is thinner than traditional brownie batters.
• Bake for 35 minutes or until a toothpick comes clean. While the brownies are baking, make the icing so that is ready to put on immediately after the cake comes out of the oven.
• In a medium saucepan, bring to a boil the butter, buttermilk and cocoa. It may be separated a little bit, that’s okay, it’s normal. Once boiled, remove from heat.
• Add the powdered sugar and vanilla and beat on high until smooth.
• Immediately, while the icing is still warm, frost the cake as soon as it comes out of the oven. The icing will melt, that is what you want.
• Allow to cool for at least one hour before serving. Enjoy!

Notes

Buttermilk brownies are not as dense as traditional brownies. These are fluffier than usual but denser than a chocolate cake.
• The icing will eventually harden enough to cut cleanly.
• Store in an airtight container on the counter for up to 5 days.
• You can freeze baked and iced brownies in an airtight container for up to 6 months. Thaw on the counter to room temperature.

Nutrition

Calories: 241kcalCarbohydrates: 36gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 40mgSodium: 145mgPotassium: 57mgFiber: 1gSugar: 27gVitamin A: 327IUCalcium: 17mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!