These Buttermilk Brownies are so versatile and easy to make! From family gatherings to bbqs to Christmas treat trays, a chocolate treat is never far away when you have this recipe!
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These old-fashioned Buttermilk Brownies are soft and cakey thanks to buttermilk! Super chocolatey and simple to make, these brownies are the perfect addition to any occasion!
If you enjoy this recipe, check out the posts for my Blondie Brownies, Cherry Brownies, and Oatmeal Brownies!
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Ingredients
Here's all the ingredients you need for these fantastic brownies! Measurements for each of the ingredients are included in the recipe card, below.
- All-Purpose Flour - Provides structure for the brownies.
- Espresso Powder (optional) - It won't make the brownies taste of espresso, but will help to enhance the flavor of the chocolate. If you don't have it to-hand or prefer not to use it, you can just leave it out.
- Baking Soda and Baking Powder - Provide leavening for the brownies.
- Salt - To balance and enhance the flavors of the brownies.
- Chocolate - For flavor and richness. Because the chocolate is the predominant flavor of the brownies, using quality chocolate matters! I used dark chocolate (60% cacao), since it's chocolatey without being too sweet. You can use whatever chocolate you prefer.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
- Granulated Sugar - For sweetness, and keeps the brownies soft and moist.
- Eggs - For moisture and adding structure to the brownies. I used large eggs.
- Buttermilk - For flavor, richness, and moisture. The buttermilk makes the brownies so soft!
- Vanilla Extract and Chocolate Extract - For flavor. If you don't have chocolate extract, you can leave it out or double the vanilla extract.
Hint: If you're looking for more recipes using buttermilk, check out my 30+ Recipes Using Buttermilk!
Instructions
Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.
- Combine the dry ingredients and set aside.
- Melt butter and chocolate and stir until smooth.
- Add the sugar, eggs, buttermilk, and extracts. Mix until thoroughly combined.
- Add the dry ingredients and mix until just combined. Pour brownie batter into prepared pan and bake. *Full instructions included in recipe card, below.*
Equipment
Here are a few things that I used to make this recipe:
- 8-inch Square Pan - I used an 8-inch square pan to make the brownies. I prefer a pan that's lighter in color so the edges of the brownies are less likely to get too crisp before the center is done.
- Parchment Paper - I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.
Storage
Store cooled brownies in an airtight container on your counter for up to three days, or in the refrigerator for up to five days. For longer storage, wrap the brownies well, place in an airtight container, and freeze for up to three months.
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Buttermilk Brownies
These old-fashioned Buttermilk Brownies are soft and cakey thanks to buttermilk! Super chocolatey and simple to make, these brownies are the perfect addition to any occasion!
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon espresso powder (optional, see note)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 ounces chocolate, finely chopped (I used 60% cacao; see note)
- ½ cup unsalted butter
- 1 cup white granulated sugar
- 2 eggs, at room temperature (I used large eggs)
- ¼ cup buttermilk (see note)
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract (see note)
Instructions
- Grease an 8 inch square pan and line with parchment (see note) that extends up the sides (for easy removal of the brownies later). Set aside. Preheat oven to 350℉.
- In a medium bowl, combine the dry ingredients. Stir to combine, then set aside.1 cup all-purpose flour, 1 teaspoon espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large microwave safe bowl, combine the melt the butter and chocolate. I microwave on 30-second bursts, stirring after each burst, until the mixture is smooth.3 ounces chocolate, finely chopped, ½ cup unsalted butter
- Add the sugar and mix well. Then add the eggs one at a time, incorporating the first egg before adding the second. To help ensure a crackly top, whisk for at least three minutes.1 cup white granulated sugar, 2 eggs, at room temperature
- Add buttermilk, vanilla extract, and chocolate extract (see note) and whisk to combine.¼ cup buttermilk, 1 teaspoon vanilla extract, 1 teaspoon chocolate extract
- Add the dry ingredients and mix with a spatula or wooden spoon until just combined.
- Pour the brownie batter into the prepared pan and smooth the top. Bake brownies until the center is set and the sides begin to pull away from the pan, 28-30 minutes.
- Allow the brownies to cool completely in the pan before using the parchment to lift the brownies from the pan and cut them.
- Store cooled brownies in an airtight container on your counter for up to three days, or in the refrigerator for up to five days. For longer storage, wrap the brownies well, place in an airtight container, and freeze for up to three months.Enjoy!
Notes
Note on espresso powder: This ingredient is optional! It won't make the brownies taste of espresso, but will help to enhance the flavor of the chocolate. If you don't have it to-hand or prefer not to use it, you can just leave it out.
Note on chocolate: I used dark chocolate (60% cacao) in my brownies. You can use whatever kind of chocolate you prefer, but I highly recommend a dark chocolate, as it is rich and decadent without being too sweet!
Note on buttermilk: I highly suggest using buttermilk in this recipe! That said, if you don't have buttermilk, you can make a quick substitution with milk (I find 2% milkfat or greater works best) and vinegar or lemon juice. For this recipe, pour ¼ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk to come up to the ¼ cup line. Let sit for 5 minutes, then it's ready for use!
If you're looking for more recipes using buttermilk, check out my post with 30+ Recipes Using Buttermilk!
Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends an amazing depth of flavor to chocolate baked goods. You can even make yourself some Homemade Chocolate Extract for next time! If you prefer not to use it, you can leave it out or double the vanilla extract.
Note on parchment: I like using nonstick parchment in my pan to ensure no sticking, for easier cleanup, and to help remove the brownies from the pan for easier cutting.
Nutrition Estimate
Serving: 1 brownieCalories: 166kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 134mgPotassium: 41mgFiber: 1gSugar: 15gVitamin A: 213IUCalcium: 19mgIron: 1mg
Nutrition information is provided as a courtesy and is only an estimate.
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