Fudgy Chocolate Buttermilk Brownies
These easy Buttermilk Brownies use buttermilk powder for a delicious twist on classic homemade brownies with rich chocolate flavor and an irresistible fudgy texture.
Ready in under an hour, these Buttermilk Brownies serve up a tasty twist on the classic dessert! A deliciously fudgy treat that balances rich chocolate flavor with a subtle buttermilk tang, making it a mouthwatering brownie variation you won’t want to miss!
Brownies With A Splash Of Buttermilk
If you enjoy a batch of brownies that offers a little something extra, then you’re going to LOVE these brownies with a splash of buttermilk! To sweeten the pot, these brownies are also loaded with chunks of chopped chocolate that melt into penny-sized pools of sweet goodness throughout!
To take the brownies over the finish line into a bakery-level treat, the batter is made by first melting the butter and sugar together. This stovetop method is used instead of creaming the two together to eliminate the air from the batter.
The result? A perfectly chewy, fudgy brownies that has zero cake-like texture to go along with the subtle buttermilk flavor!
Buttermilk Brownie Ingredients
- Salted Butter – I use a European-style butter such as Kerrygold to achieve the best flavor. It’s definitely worth the splurge!
- Granulated Sugar
- Buttermilk
- Vanilla Extract
- Large Eggs
- All-Purpose Flour
- Dutch-process Cocoa Powder – I used Ghirardelli
- Buttermilk Powder
- Salt
- Dark Chocolate Bar – Thicker chocolate bars are best for this recipe so that you can enjoy big chunks about the side of a penny. However, thinner baking chocolate, like Ghirardelli, can be used, as well as prepackaged chocolate chunks. Just keep in mind that prepackaged chunks usually tend to have additional ingredients add that can impact the final flavor of these brownies. I like using half of a Trader Joe’s Pound of Chocolate bar when I make this recipe!
- Flaky Sea Salt – Used to sprinkle on the brownies to give them a slightly salty-sweet finish!
How To Make Buttermilk Brownies
- Preheat the oven and line a baking pan with parchment paper and then spray it lightly with non-stick cooking spray.
- Melt salted butter over low heat and then stir in granulated sugar until the mixture becomes smooth. Continue stirring until the butter and sugar have started emulsifying with no butter separating from the sugar. Then remove the pan from the heat and allow it to cool.
- Beat the buttermilk and vanilla extract into the melted butter and sugar mixture until fully combined.
- Mix in the large eggs, one at a time, beating after each egg is added.
- Sift in the all-purpose flour, Dutch-process cocoa powder, buttermilk powder, and salt. Then stir gently until the streaks of dry ingredients are gone.
- Fold most of the chopped dark chocolate into the batter.
- Pour the brownie batter into the prepared baking pan and top it with the remaining chunks of chopped chocolate. Then transfer it into the preheated oven to bake.
- Sprinkle the Buttermilk Brownies with flaky sea salt as soon as the pan comes out of the oven.
- Cool the brownies completely before removing them from the pan to slice and enjoy.
More Brownie Recipes
- Homemade Brownie Bites – Mini homemade brownie bites with fudgy centers and perfect crinkly tops!
- Brownie Mix Cookies – Made with an adapted brownie box mix and loaded with chocolate chips!
- Ina Garten’s Brownie Pudding – The viral brownie that’s known for its rich, fudgy, and gooey goodness!
- Oreo Brownies – Homemade brownies loaded with crumbled Oreo cookies, a crowd-pleasing dessert!
- Cosmic Brownies – The nostalgic fudgy, rich bite from 90s childhood that we all yearn for!
Steps
Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some parchment extends over the edge of the pan for easy removal. This may require two sheets, one going in each direction – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
Melt in a heavy-bottomed saucepan over low heat. Add and stir until smooth, the butter and sugar have started to emulsify, and no butter separates from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
Add and to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
Beat in , one at a time, beating with a spatula or a fork after each one. Mix until fully incorporated.
Sift , , , and into the butter and sugar mixture, stirring gently with a rubber spatula just until the dry streaks are gone.
Fold most of the into the batter.
Pour the brownie batter into the prepared baking pan, sprinkle the remaining chunks on top, and bake for 23 to 28 minutes.
Sprinkle with right after it comes out of the oven.
Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
Notes
- 40 to 45 minutes for an 8x8 or 9x9-inch pan.
- Thicker chocolate bars are preferred for this recipe, so you have big chunks about the size of a penny. However, thinner baking chocolate, like Ghirardelli, can be used, as well as prepackaged chocolate chunks (although these usually tend to have additional ingredients added, which can impact the flavor).
- I recommend chopping the chocolate before starting to cook or while the butter and sugar mixture cools, so that the batter doesn't sit too long after the dry ingredients are added to the wet ingredients before baking, as the acid in the buttermilk starts to have a chemical reaction, and the longer it sits, the less fudgy the brownies could become.
- Milk or semi-sweet chocolate bars may also be used.
Nutrition
- Calories255
- Carbs31g
- Protein3g
- Fat14g
- Saturated fat8g
- Fiber2g
- Sugar23g
- Sodium90mg
Estimates per serving, when a serving size is listed.
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