This buttermilk brownies recipe is your ticket to cakey brownies topped with rich icing. It’s a match made in dessert heaven – dense, chocolate-packed brownies with a sweet, velvety finish. And the best part? You can easily make them at home!
These homemade buttermilk brownies are dense and sweet and remind me of my red velvet brownies. The frosting, similar to the one used in a homemade chocolate cake recipe, adds an extra layer of sweetness that will have you coming back for more.
Love trying different brownies? Then check out my homemade brownies with sweet potatoes. They’re fudgy and not too sweet, just like these buttermilk brownies.
This recipe was found in a 1968 cookbook that has many different desserts including this one. Having extra buttermilk from the buttermilk pie I made, I decided to try these brownies. I really liked the cocoa flavor without the recipe making something that was too sweet or too rich.
Table of Contents
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of chocolate and buttermilk, resulting in a timeless, irresistible flavor.
- Family Favorite: These buttermilk brownies are always a hit with both kids and adults! It’s my go-to recipe for family gatherings and potlucks when I want to take something universally loved!
- Super Easy: With simple ingredients and straightforward instructions, this recipe is a piece of cake, even for beginner bakers.
- Perfectly Sweet: The balance of cocoa, buttermilk, and sugar in this recipe creates a brownie that’s just the right amount of sweet – not too overpoweringly sugary, but definitely satisfying.
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Key Ingredients
For the Brownies:
- Butter: This will add a rich, buttery flavor and moistness to our brownies.
- Water: It will be used to mix and dissolve the cocoa and butter together, forming the base of our brownie batter.
- Powder Cocoa: This is the key ingredient that gives our brownies their chocolate flavor.
- Vegetable Oil: It will add moisture to the brownies and also help to make them more tender.
- All Purpose Flour: This is the main structure of our brownies.
- Granulated Sugar: It will add sweetness to our brownies.
- Salt: It will help bring out the flavors in the rest of the ingredients.
- Buttermilk: It will react with the baking soda to help our brownies rise and also add a tangy flavor.
- Eggs: They will add moisture and richness to our brownies.
- Baking Soda: It will react with the buttermilk to help our brownies rise.
- Vanilla Extract: It will add a delicious, aromatic flavor to our brownies.
For the Frosting:
- Butter: This will add a rich, creamy flavor to the frosting.
- Powder Cocoa: It will give the frosting a deep, chocolatey flavor and a dark color.
- Buttermilk: This will add a tangy flavor and keep the frosting moist.
- Powdered Sugar and Vanilla: It will sweeten the frosting and give it a smooth, creamy texture.
Equipment
- 13×9 baking pan – This is the main equipment you’ll need to bake the brownies. It’s important to grease it well before pouring in the batter to prevent the brownies from sticking.
- Small saucepan – You’ll use this to combine the butter, water, cocoa, and vegetable oil, and also to make the chocolate buttermilk frosting. It’s a versatile tool that’s essential for this recipe.
- Heat-Safe Bowl – This is where you’ll combine the dry ingredients and pour the hot cocoa mix. Make sure it’s heat-safe to avoid any accidents when mixing the ingredients.
How to Make Buttermilk Brownies
Preparation
To start, preheat your oven to 400˚ F and grease a 13×9 baking pan. This will make sure that your brownies don’t stick to the pan and are easy to remove after baking.
Step 1 – Combine the Wet Ingredients
In a saucepan, mix the butter, water, cocoa, and vegetable oil. Cook this mixture over medium heat, stirring constantly, until it comes to a boil. Once it’s boiling, remove it from the heat.
Step 2 – Combine the Dry Ingredients
In a heat-safe bowl, mix the flour, sugar, and salt. Then, pour the hot cocoa mixture over these dry ingredients. Stir everything together well. Next, add the buttermilk, eggs, baking soda, and vanilla extract to the mixture. Stir until all the ingredients are well combined.
Step 3 – Bake the Brownies
Pour your brownie batter into the greased 13×9 baking pan. Place the pan in the preheated oven and bake for 20-25 minutes. You’ll know the brownies are done when a toothpick inserted into the center comes out clean.
Step 4 – Make the Frosting
While your brownies are baking, you can start on the frosting. In a saucepan, combine the butter, cocoa, and buttermilk. Bring this mixture to a boil. Once it’s boiling, add the sift of powdered sugar and vanilla. Stir everything together until it’s smooth.
Step 5 – Frost the Brownies
After your brownies are done baking, and while they’re still warm, pour the chocolate buttermilk frosting over them. Make sure to spread the frosting evenly. Let the frosted brownies cool before serving. Enjoy your delicious buttermilk brownies!
Expert Tip
When heating the cocoa mixture in the saucepan, make sure to stir constantly to make sure the ingredients are well combined and do not scorch from the heat.
Recipe Variations
- Add Chocolate Chips: Incorporating chocolate chips into the brownie batter will add extra richness and a gooey texture to the brownies.
- Add Nuts: For a crunchy element, add chopped walnuts or pecans to the brownie batter before baking.
- Change the Frosting: If you’re not a fan of chocolate, consider using a cream cheese frosting or a simple vanilla glaze for a different flavor profile.
- Add Spices: Add a teaspoon of cinnamon to the batter for a warm, spicy flavor that pairs well with the chocolate.
What to Serve With
- For an extra delicious treat, serve these buttermilk brownies with a scoop of vanilla ice cream. The creamy, cold ice cream is the perfect contrast to the warm, fudgy brownies.
- If you’re a coffee lover, pair these buttermilk brownies with a cup of freshly brewed coffee. The bitterness of the coffee complements the sweetness of the brownies, making for a satisfying afternoon pick-me-up.
- Looking for a fun dessert idea? Cut the brownies into smaller squares and serve them on a stick, like a lollipop. Kids and adults alike will love this creative and delicious treat.
Recipe FAQs
Yes, you can substitute buttermilk with regular milk in this recipe. However, keep in mind that buttermilk has a slightly tangy flavor which adds a unique dimension to the brownies and also helps make them more moist.
Yes, you can use Dutch-processed cocoa instead of powdered cocoa. Just be aware that the Dutch-processed cocoa has a different acidity level, which may affect the overall flavor of the brownies.
The brownies are done baking when a toothpick inserted into the center comes out clean. This indicates that the brownies are fully set and no longer gooey in the middle.
Storing and Reheating
- Storing: You can store leftover brownies at room temperature in an airtight container for up to 3 days.
- Freezing: These brownies also freeze well! To freeze, simply place them in a freezer-safe container and pop them in the freezer for up to three months.
- Reheating Instructions: When you’re ready to enjoy the brownies again, simply let them thaw at room temperature. If you prefer them warm, you can reheat them in the microwave for 10-15 seconds.
More Brownie Recipes You’ll Enjoy
Serving Size
- What to Expect: This buttermilk brownie recipe yields a deliciously moist and fudgy brownie that can serve up to 6 people.
- How to Scale: If you want to make more than one batch of these brownies, you can double the recipe and follow the instructions as directed. Make sure to use a larger baking pan or two 13×9 pans to accommodate the increased quantity. Follow the rest of the instructions as directed.
Buttermilk Brownies
Ingredients
Brownie
- ½ Cup butter
- 1 Cup water
- ¼ Cup powdered cocoa
- ½ Cup vegetable oil
- 2 Cups all purpose flour
- 2 Cups granulated sugar
- ½ teaspoon salt
- ½ Cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Frosting
- ½ Cup butter
- ⅓ Cup powdered cocoa
- ⅓ Cup buttermilk
- 3 ½ Cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400˚ F. Grease a 13×9 baking pan.
- In a saucepan, combine the butter, water, cocoa, and vegetable oil. Bring to a boil over medium heat, stirring constantly. Once boiling, remove from heat.
- In a heat-safe bowl, combine the flour, sugar and salt. Pour the hot cocoa mix over the dry ingredients. Mix well. Stir in the buttermilk, eggs, baking soda, and vanilla extract.
- Pour the brownie batter into a 13×9 baking pan. Bake for 20-25 minutes or until a toothpick entered into the center comes out clean.
- Make the frosting by combining the butter, cocoa, and buttermilk in a saucepan. Bring to a boil. Add the sifted powdered sugar and vanilla. Pour over the warm brownies. Let cool and serve.
Comments & Reviews
Lynette Rice says
This cakey brownie is just the very best. I like that it’s super moist and dense but the pouring on of the frosting while it’s warm out of the oven soaks through the brownie making it just so delicious – and so unique!