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!
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.
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.
More Easy Dessert Recipes
- Grinch Brownies
- Wacky Cake
- Monkey Bread
- Lofthouse Cookies
- Chocolate Dipped Potato Chip Cookies
- More BROWNIES
Pin this now to find it later
Pin It
Buttermilk Brownies
Ingredients
For the Brownies:
- ½ cup unsalted butter
- Âź cup dark chocolate unsweetened cocoa powder
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- Âź 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
- Âź cup dark chocolate unsweetened cocoa powder
- 4 cup powdered sugar
- ž cup semi-sweet chocolate morsels
Instructions
- Preheat oven to 400 degree F. Line a 13×9-inch baking dish with parchment paper. Set aside.
- 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.
- 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 prepared baking dish and bake for 20 minutes. Remove from oven and cool.
- 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.
- 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.
- 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
Video
Nutrition
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.
Wow! These look delicious! Moist and Creamy!
Would these brownies still be good if you use 1/2 cup of light brown sugar and 1/2 cup of granulated sugar?
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 âšď¸âšď¸âšď¸. I dont know if final result is the one we espected… but sure doesnt looks like your picture….. any tips here???
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!
I have no brownies that bake at 400 degrees. All my recipes call for 350.Â
Is this correct?
It is correct, hope you love them!
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
What happened to my comment?
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.
Lovely recipe but can you do the quantities in English please lbs & oz’s or grams get so confused with cups etc.
They look delicious!
Have you made without the chocolate chips? They seem unnecessary.
Chocolate is never “unnecessary” đ
All buttermilk is low fat.
Do you use a baking sheet pan? not a dish?
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.
It’s hands down my favorite brownie recipe too đ
could you use dutch processed cocoa powder in this recipe?
Sure can!
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…! Â Â 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!
I was just curious why you left out the 1 Â cup of water from the original recipe? Thanks!
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!
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!
So glad you loved this!! Thanks for letting my readers know your tips đ
Mine also didn’t turn out well. Â Burned but not done all at the same time. Â i turned off the oven and let them bake longer. Â Frosting is very soupy-waiting to see if it sets up in the fridge.
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)
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. Â