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Buttermilk Brownie Recipe

Buttermilk Brownie Recipe

This buttermilk brownie recipe gives you the perfect combination of rich chocolatey flavor and a moist, fudgy texture. The secret ingredient, buttermilk, ensures that these brownies are soft, tender, and full of flavor. Whether you’re a baking enthusiast or a beginner, these brownies are easy to make and sure to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • Wet Ingredients:
  • 1 cup 2 sticks unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups granulated sugar
  • Dry Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional Add-ins:
  • 1 cup chocolate chips or chunks
  • 1/2 cup chopped nuts e.g., walnuts, pecans
  • A pinch of cinnamon or espresso powder for flavor enhancement

Equipment

  • 9x13-inch baking pan
  • Mixing bowls (2)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Sifter or fine mesh sieve
  • Cooling rack
  • Knife for cutting brownies

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  2. Mix the Wet Ingredients: In a large mixing bowl, combine the melted butter, buttermilk, eggs, vanilla extract, and sugar. Whisk until smooth and well combined.
  3. Combine the Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. This step helps prevent clumps in the dry ingredients.
  4. Incorporate the Dry Ingredients into the Wet Ingredients: Gradually fold the sifted dry ingredients into the wet mixture. Stir gently until the batter is smooth and evenly combined. Avoid overmixing to keep the brownies tender.
  5. Add Optional Add-ins: If desired, fold in chocolate chips, chopped nuts, or a pinch of cinnamon or coffee powder for added flavor and texture.
  6. Bake the Brownies: Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  7. Cool and Cut: Allow the brownies to cool in the pan on a wire rack for about 30 minutes before cutting them into squares or rectangles.
    Buttermilk Brownie Recipe

Notes

  • Texture Variation: For a fudgier brownie, reduce the baking time slightly. For a cakier texture, bake a little longer.
  • Storage: Store leftover brownies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze them for up to 3 months.
  • Flavor Variations: Add-ins like caramel, dried fruits, or mint chocolate chips can give these brownies a unique twist. Feel free to experiment with your favorite flavor combinations!
  • Buttermilk Brownie Recipe