Buttermilk Brownies

Closeup of Buttermilk Brownie with a bite missing.

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 28

Total Time 43

Servings brownies

Calories 166kcal

Author Amee

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)

US Customary - Metric

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