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!!


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


  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.


  • 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:



    Serving Size:


    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.

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