Buttermilk Brownies are a classic, nostalgic recipe. The brownies are soft, with a tender crumb topped with chocolate frosting!
![Buttermilk Brownies...soft and coated in chocolate frosting!](https://cookiesandcups.com/wp-content/uploads/2016/08/IMG_3700-570x855.jpg)
Brownies are one of those simple recipes that seem to have endless adaptations, while all still remaining very similar. You can add candy, caramel, fudge, chocolate chips…to name a few…to reinvent the classic dessert. I definitely have more than one favorite recipe for sure. But these Buttermilk Brownies are definitely a classic recipe that never seem to need any “doctoring up”.
And I mean who doesn’t love a good brownie, right?
These are simple, nostalgic and delicious…everything a brownie should be.
Honestly, if you like thick, stick-to-your-teeth fudgy brownies, this recipe might not be for you. This recipe produces a soft, cake-like brownie with a tender crumb and frosting that you spread on when the brownies are warm. The frosting slightly melts into the brownies and sets up like a thin layer of sweet fudge.
BUT if you like delicious things this is DEFINITELY FOR YOU!
Let’s discuss…
The batter is simple and you don’t even have to use a mixer, which I love.
When they are just about done baking make your frosting, so it’s ready when they come out…
I really love frosting these brownies warm, so it melts into the brownies a bit.
Oh my yes!
Another great thing about this recipe is it makes huge tray, which is perfect for parties.
Oh and chocolate sprinkles on top. Because sprinkles.
So pretty!
And delicious! They’re a cross between a dense cake and brownie…and don’t skip the frosting!
PrintButtermilk Brownies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 36 brownies 1x
Ingredients
Brownies
- 1 cup butter
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 slightly beaten eggs
- 1/2 cup buttermilk
- 2 teaspoons vanilla
Frosting
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- chocolate sprinkles to garnish
Instructions
Brownies
- Preheat oven to 375°F. Line a 10×15 jelly roll pan with aluminum foil and coat lightly with nonstick spray. Set aside.
- In large mixing bowl, whisk together flour, soda and salt. Set aside.
- In a saucepan combine butter, cocoa, both sugars, and water. Bring to boil and then immediately remove from the heat.
- In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork. Slowly add this to the warm chocolate mixture, stirring constantly.
- Pour this into the dry ingredients, and mix until smooth.
- Pour batter into the prepared pan and bake for 20 minutes or until the center is set.
Frosting
- When there is about 5 minutes left for the brownies to bake make your frosting.
- In a saucepan, butter, cocoa powder and buttermilk. Cook on medium heat until just boiling and remove from heat.
- Whisk in the powdered sugar and vanilla.
- Immediately pour/spread the frosting over warm brownies.
- Sprinkle with sprinkles immediately.
- Serve warm or room temperature.
Notes
Store airtight at room temperature for up to 3 days.
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Helpful tip…out of buttermilk?
Nice! Delicate & fluffy cake. Great use of buttermilk. I did add 1/4 cup crystallized ginger bits, to the flour, along with 1 teaspoon cinnamon and 1/4t cayenne. Yumm! Do not skip the frosting!
Super delicious! It does have a cake like consistency rather than a brownie. But it is rich and worth making.
I agree not the consistency of the typical brownie it’s much fluffier and I like it much better! I bake it in loaf pans and call it brownie bread. So quick and easy even I can’t mess it up. Thank you!
I agree with another reviewer – these aren’t brownies – definitely a crumblier cake texture, but yummy and I got to use up my buttermilk. Thanks!
I followed the recipe exactly. What I got was Texas sheet cake. It was delicate and no one I know would ever call it a brownie. Not even a cakey brownie. The texture was too light. I shared these with many friends and family. They liked them, but all agreed these are not brownies.
In this receipe do you use salted butter or unsalted butter ?
I use salted, but it’s a personal preference!
I love these brownies! I’ve made them a few times now and they have never disappointed! I totally recommend this recipe!
So glad you like them!!
OMG!!! I have been surcharge for a “Go to Brownies recipe” AND…. This IS it!! amazing!! Sooo good!
I love “cake’y” Brownies with a delicious frosting!
If it where a MORE Fudgy Brownie then it wouldn’t need the frosting (in my opinion )
This is it!! Thank U for ending my looong search.
I just saw your video for Brownie cookies …. now I must try those too.
Thank you again again!
Try those!