★★★★★

Buttermilk Brownies

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

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

When I say Buttermilk Brownies are the best, you better believe me. Because I’m picky about my brownies!

Don’t put a piece of dense chocolate cake on my plate and call it a brownie. I love Chocolate Cake but brownies are a completely different animal. I need them to be fudgey, thick and ultra moist without being totally gooey.

Then, there’s frosting. I know people have different opinions on whether or not brownies need frosting. I’m firmly in the pro frosting group!

Brownies might not NEED frosting to taste good. But if you CAN put frosting on a dessert, why wouldn’t you?

These 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.

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

How to make Brownies

With both chocolate chips and dark chocolate cocoa powder in the brownie batter, these are a chocolate lover’s dream.

To make the brownies:

Combine butter, cocoa powder and oil in a sauce pan over medium-high heat. Bring to a boil and remove from the stove.

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. Pour into a 13×9-inch baking dish lined with parchment paper and bake for 20 minutes.

Remove from oven and cool. While the brownies are cooling, make the frosting.

Frosted Brownies

I have tried my fair share of frostings on brownies by now. Actually, I’ve certainly tried more than my fair share.

And all that experience has led me to the conclusion that this here frosting recipe is the BEST for spreading on your brownies.

To make the frosting: In a small saucepan, combine butter, buttermilk and cocoa powder. Whisk over medium heat until mixture begins to boil. Remove from heat.

Next, combine powdered sugar with the butter mixture in a mixing bowl. Beat for several minutes until smooth. Pour over brownies and sprinkle immediately with chocolate chips.

Refrigerate for two hours, until set. Cut and enjoy!

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Tips and Tricks

  • Can you use buttermilk substitute? For the buttermilk, you can use store bought from a carton or made from buttermilk powdered. I haven’t tested this recipe yet with homemade buttermilk substitute so I can’t speak to how well that would work here.
  • How to store: I store these in an airtight container in the refrigerator. I find them to taste best chilled. The frosting stays set in place and won’t run all over your hands!
  • Cutting brownies: Make sure the brownies are completely cooled and set before you slice them into bars. Do NOT skip the chilling step or they will fall apart and be gooey. ALWAYS use a plastic knife.
  • Decorating: To add some color to your brownies, decorate with sprinkles along with or instead of the chocolate chips on top. Sprinkles make anything more festive!

Freezing Brownies

These brownies will keep well in the fridge for about a week. For longer storage, store them in the freezer.

To keep the frosting in place and prevent it from turning runny when it thaws, I put a piece of wax paper over the top of the brownies first.

Then transfer them to a freezer safe container and freeze flat. Once frozen, transfer to a ziploc bag if you prefer to save space!

More Brownie Recipes

These are all but guaranteed to become your new favorite rich chocolate brownies! But there’s room in our lives for more than ONE amazing brownie recipe, right?

Try these Bakery Style Brownies that perfectly replicate the bakery brownies I love with the crinkly top and fudgey interior.

For all you peanut butter fans out there, these Buckeye Brownies are guaranteed to make you happy.

Did you know you can make brownies in the instant pot too? When the oven goes out, Instant Pot Brownies Recipe to the rescue.

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

More Easy Dessert Recipes

 
Yield: 40 small bars

Buttermilk Brownies

Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes

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

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

Instructions

  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.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 75mgCarbohydrates: 33gFiber: 1gSugar: 27gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Make a batch of these decadent, thick, oh-so-rich buttermilk brownies for dessert tonight! Don’t forget a cup of coffee or a glass of milk to go with them.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 12, 2020

Comments & Reviews

  1. I made these in a 9×13 pan as noted in recipe, but they are thicker than the brownies in the photo, especially around the edge of the pan. Are the pictured brownies made with this same recipe in a 9×13 pan?

  2. Oh my gosh these are amazing. My 35 year old son says best he’s ever eaten. You can only eat a small piece, they are that ruch

  3. Oh my gosh, I shouldn’t have seen these brownies before breakfast. Now I’m thinking they would be so much better than my oatmeal! These brownies look so tender and delicious and perfect for a holiday cookie tray too!

    1. So, you’re saying not to use say, Hershey’s unsweetened Cocoa powder, you’re saying to use Hershey’s Special Dark Cocoa Powder??

  4. 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???

    1. Hmmm, without being there, not sure what went wrong! I make these brownies at least once a month as they’re a favorite around here!

  5. 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

  6. 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.

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

  8. 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. 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!

    1. The first time I made it, I missed that ingredient and the result was amazing. The second time, I added it in, and thought they were a little too sticky. So I removed it again, and loved it!

  10. 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!

  11. 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.

  12. 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)

  13. 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.  

  14. Hello! I’m making these now, and I’ve made the butter/cocoa/oil mixture twice now, and it smells very burned. The first time I thought maybe I just didn’t watch it closely enough, and the second time I hovered and stirred and took it off as soon as it started to boil, and it still smells burned. I referred to the original recipe you sourced to see if there was an explanation as to why it needed to boil and not just melt (because it was looking and smelling gorgeous up til then), and I noticed that recipe called for butter/oil/cocoa AND 1 cup of water. Was this just a revision you made to the recipe or a typo? Many thanks!! 

    1. I’ve made a couple batches now, and haven’t had any burning issues. As for the water, the first time I made these brownies they were VERY gooey. The second time I omitted the water and they came out perfect!

  15. These look so good! I am always looking for new things to make with leftover buttermilk. Congrats to your son, he sounds like a great guy. Hang in there! 🙂

  16. Ooooh, I haven’t tried buttermilk in brownies before, but these look so fudgy and decadent, I need to!!

  17. well looks like I’m joining the ranks-my baby brother is enlisting in the airforce. So now I really can empathize. 

    anywayyyy–these brownies look SO beautifully gooey and soft and chocolateyyyy

  18. These brownies are perfect for helping you get through rough days! I look forward to hearing updates about your son!

  19. These brownies look absolutely amazing! I’m making them for our getaway this weekend. If they last that long 🙂

  20. I love that you used the comics as a backdrop! Comics and brownies go really well together. And these brownies are perfect. The most ideal food for sniffling away and dealing with all your emotion right now. Sending positive vibes your way, Aimee!

    1. I love using newspaper as a backdrop!! great way to clean up too. And yep….eating my emotions is a real thing.

  21. I bet the buttermilk adds such tremendous flavor to these ooey gooey brownies! I totally wish I had a slice right now! 

  22. These look and sound amazing! Love Jessica’s blog and recipes too!!! Good luck to your son. I hope he goes and kicks bootcamps booty. Hang in there mama and just keep eating these delicious brownies. <3 

    1. Her blog is AWESOME. and thank you for the cheers! He is an amazing kid…who is going to miss his momma’s brownies 🙂

  23. I love how rich and fudgey these brownies look!  Definitely worth the extra calories!  I spend so much time on Pinterest too and see so many yummy things…it’s time to start actually making a few here and there!

  24. Oh my gosh, these look like the richest, fudgiest brownies ever!! So delicious. Good luck to your son (and you)!!!

  25. Aimee, please send earplugs. Because all I can hear is, “Eaaaaaaat meeeeeee.” 🙂 Thinking of you and your brave soldier!

  26. Buttermilk brownies?! I’m so excited about these. .  and they have FROSTING!! Winning!!! on so many levels!!! love these! and thank you so much for the shout out, Aimee!! 

  27. Emotional eating is totally called for in this situation Momma! These brownies look like the perfect way to indulge in your feelings!

  28. Awe hang in there! And best of luck to your little boy! He will make you so proud 🙂 And these brownies? Definitely just the thing I need to kick this chocolate craving!

  29. Yes! I bet the buttermilk makes these brownies extra gooey. I have to go to a different grocery store to get buttermilk because the one I normally shop at only has low fat buttermilk. I will be making that extra trip this week because these brownies look wonderful.

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