Buttermilk Brownies

Rich, fudgy, decadent Buttermilk Brownies. There is no doubt in my mind, these are the best brownies ever!!

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Rich, fudgy, decadent Buttermilk Brownies. There is no doubt in my mind, these are the best brownies ever!!

As I write this my baby boy is sleeping soundly in his bedroom.  But I know as you’re reading this on Monday morning, I’ll be hugging him goodbye as he begins his next journey in the USMC.

I am so thankful for all the sweet emails and comments and messages from all of you. Readers who may have never commented before, sending me some of the most thoughtful emails, thank you!! I am so proud of my son, and I am so humble to be supported by other military families. I hope one day, when my emotions are in control (haha) that I can be a support for another mom going through this journey!

But for now, I’m going to continue my emotional eating journey.

Rich, fudgy, decadent Buttermilk Brownies. There is no doubt in my mind, these are the best brownies ever!!

It’s no secret that as a food blogger I spend hours each week on Pinterest. I love food. I love photos of food. My biggest problem is I see delicious recipes from fellow bloggers and rarely get a chance to cook or bake those, because I’m so busy creating my own recipes.

Today, that is NOT the case. In my emotional state I was perusing Pinterest (you follow me there right??) and came across these Buttermilk Brownies from my friend Jessica at A Kitchen Addiction. So fudgy and rich looking. I printed the recipe immediately. And within a couple days I baked these brownies.

They are thick and decadent, but they don’t fall apart when you pick them up. And the ratio of brownie to frosting is SPOT ON. These are definitely going to be my new “go to” brownie recipe. THANK YOU JESSICA!!

Rich, fudgy, decadent Buttermilk Brownies. There is no doubt in my mind, these are the best brownies ever!!

I shared a photo of these on Instagram (wait, you DO follow me there, right????) and they went crazy. I bumped them up in my queue just to appease all the requests I’ve had for this recipe (oh the power of instagram beggars!!). It was worth the wait you guys. Bake them today and let me know what you think!!

 

Buttermilk Brownies

Yield: 40 small bars

Prep Time:25 minutes

Cook Time:20 minutes

Ingredients:

For the Brownies:

  • 1/2 cup unsalted butter
  • 1/4 cup dark chocolate unsweetened cocoa powder
  • 1/2 cup canola oil
  • 2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup semi-sweet chocolate morsels

For the Frosting:

  • 1/2 cup unsalted butter
  • 1/2 cup buttermilk
  • 1/4 cup dark chocolate unsweetened cocoa powder
  • 4 cup powdered sugar
  • 3/4 cup semi-sweet chocolate morsels

Directions:

  1. Preheat oven to 400 degree F. Line a 13x9-inch baking dish with parchment paper. Set aside.
  2. For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil and remove from heat.
  3. In a large mixing bowl, combine granulated sugar, eggs, buttermilk and vanilla. Slowly whisk in the butter mixture. Add in flour, baking soda and salt, and stir just until combined. Fold in chocolate chips.
  4. Pour into prepared baking dish and bake for 20 minutes. Remove from oven and cool.
  5. While brownies are cooling, begin frosting. In a small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture begins to boil. Remove.
  6. In a mixing bowl, combine powdered sugar with butter mixtures. Beat for several minutes until smooth. Pour over brownies (they don't need to be completely cooled. Sprinkle immediately with chocolate chips.
  7. Refrigerate for two hours, until set. Cut and enjoy. I store these in an airtight container in the refrigerator. I find them to taste best chilled.
Recipe lightly adapted from A Kitchen Addiction

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Love these Buttermilk Brownies? Check out some amazing recipes from my friends:

Rich, fudgy, decadent Buttermilk Brownies. There is no doubt in my mind, these are the best brownies ever!!

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61 comments on “Buttermilk Brownies”

  1. Jackie

    I just baked these at 400 degrees per recipe.  Is the temperature correct as my brownies are burnt around edges and not done in middle  I baked for 18 minutes.  I usually have to bake recipes longer in my oven….so curious.  

  2. Nina

    Hi! I have a very similar recipe and they always turn out fantastically! They truly are sinful.

    Hard – impossible – to stop at just one! Mom to mom – I just want to give you a big hug and let you know I’m keeping you and your son in my prayers. I’m praying that the Lord keep him safe and sound and that He may ease your anxiety and give you peace and calm in your heart and mind. :O)

  3. Allen

    Mine also didn’t turn out well.  Burned but not done all at the same time.  i turned off the oven and let them bake longer.  Frosting is very soupy-waiting to see if it sets up in the fridge.

  4. Sandy

    Wonderful brownies! I used a 13×9 pan with a removable bottom and used 4 Ateco heating cores. The brownies (fudgy) and the frosting came out perfect! Thank you for sharing this wonderful recipe! Definitely will be making again!

  5. Chelsea

    I was just curious why you left out the 1  cup of water from the original recipe? Thanks!

  6. Peggy Esposito

    Wow, I went from picturing a small baby boy sleeping in his crib to a young man all grown and about to go off into the world…what a whirlwind…!    I am from a Marine family – my father retired Lieutenant Colonel in ’67 – it’s a wonderful life and a great career – he’ll make a fine Marine, I’m sure – enjoy!

  7. angie

    could you use dutch processed cocoa powder in this recipe?

  8. Angela

    These are quite possibly the best brownies I’ve EVER made. Warning: they are VERY sweet, not for the faint of heart. My husband is obsessed. He could eat the tray (okay, not really), I can only eat a small one with black coffee because it’s so rich. But they are deliciously fudgey and moist. Perfect chocolate fix.

    Everything came out perfect for me: no burning, perfect crackle on the brownies and the icing set up in the fridge just fine.

  9. Do you use a baking sheet pan? not a dish?

  10. Anonymous

    All buttermilk is low fat.

  11. Marta

    Have you made without the chocolate chips? They seem unnecessary.

  12. Lovely recipe but can you do the quantities in English please lbs & oz’s or grams get so confused with cups etc.

  13. Carol Bell McMillion

    I always thought there would be a fabulous recipe using good old farm buttermilk. And, Walla, here it is.

    Now do you happen to have a recipe for P-nut butter brownies? I want it too! Appreciate your posting of it in FB.

  14. Carol Bell McMillion

    What happened to my comment?

  15. Wanda

    2 cups of sugar to 2 cups of flour? that can’t be right, far too much.

    Sugar is very damaging to health. The recipe sounds nice but I will sub the sugar with Natvia or Xylitol.
    Thanks for sharing

  16. Martha

    I have no brownies that bake at 400 degrees. All my recipes call for 350. 

    Is this correct?

  17. Liliana mendoza

    I was crazy for making these brownies….. i baked with given temperature for 20 mins, but i got burned sides and nothing in the center…. i had to bake for more time at lower temperature ☹️☹️☹️. I dont know if final result is the one we espected… but sure doesnt looks like your picture….. any tips here???

  18. Dee

    Would these brownies still be good if you use 1/2 cup of light brown sugar and 1/2 cup of granulated sugar?

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