★★★★★

Buttermilk Brownies

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

Love buttermilk desserts? This decadent Kentucky Butter Cake is amazing, with it’s delicious glaze!

Stack of three buttermilk brownies with chocolate chips on a comic strip newspaper.

Why this Recipe Works

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 frosted brownies 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.

Buttermilk brownies cut into squares and rectangles for serving with coffee.

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 extract. Slowly whisk in the butter mixture. Add in flour, baking soda and kosher 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

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!

Tips and Tricks

  • Can you use buttermilk substitute? For the buttermilk, you can use store bought from a carton or made from buttermilk powdered. You can also make a buttermilk substitute using my recipe!
  • 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:

  • ½ cup unsalted butter
  • ¼ cup dark chocolate unsweetened cocoa powder
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 2 large eggs
  • ¼ cup buttermilk
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semi-sweet chocolate morsels

For the Frosting:

  • ½ cup unsalted butter
  • ½ cup buttermilk
  • ¼ cup dark chocolate unsweetened cocoa powder
  • 4 cup powdered sugar
  • ¾ 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.

Notes

  • Can you use buttermilk substitute? For the buttermilk, you can use store bought from a carton or made from buttermilk powdered. You can also make a buttermilk substitute using my recipe!
  • 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!
  • Nutrition Information:

    Yield:

    40

    Serving Size:

    1

    Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 62mgCarbohydrates: 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.

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    About Aimee

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

    Learn more about Aimee.

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    Posted on July 12, 2020

    Comments & Reviews

    1. 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!

    2. 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! 🙂

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

    4. 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

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

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

    7. 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.

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

    9. 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 🙂

    10. 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!

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

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

    13. 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!! 

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

    15. 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!

    16. I spend hours on pinterest as well and you are right, I need to start making all the other fabulous recipes out there–like these brownies!

    17. 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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