Buttermilk Brownies

Buttermilk Brownies...soft and coated in chocolate frosting!

Buttermilk Brownies are a classic, nostalgic recipe. The brownies are soft, with a tender crumb topped with chocolate frosting!

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.

MY OTHER RECIPES

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.

Buttermilk BrowniesWhen they are just about done baking make your frosting, so it’s ready when they come out…

Brownie Frosting

I really love frosting these brownies warm, so it melts into the brownies a bit.

Oh my yes!

Chocolate Frosting on Buttermilk brownies!

Another great thing about this recipe is it makes huge tray, which is perfect for parties.

Oh and chocolate sprinkles on top. Because sprinkles.

Buttermilk Brownies

So pretty!

Buttermilk Brownies

And delicious! They’re a cross between a dense cake and brownie…and don’t skip the frosting!

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Buttermilk Brownies

  • Author: Cookies & Cups
  • 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

  1. Preheat oven to 375°F. Line a 10×15 jelly roll pan with aluminum foil and coat lightly with nonstick spray. Set aside.
  2. In large mixing bowl, whisk together flour, soda and salt. Set aside.
  3. In a saucepan combine butter, cocoa, both sugars, and water. Bring to boil and then immediately remove from the heat.
  4. In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork. Slowly add this to the warm chocolate mixture, stirring constantly.
  5. Pour this into the dry ingredients, and mix until smooth.
  6. Pour batter into the prepared pan and bake for 20 minutes or until the center is set.

Frosting

  1. When there is about 5 minutes left for the brownies to bake make your frosting.
  2. In a saucepan, butter, cocoa powder and buttermilk. Cook on medium heat until just boiling and remove from heat.
  3. Whisk in the powdered sugar and vanilla.
  4. Immediately pour/spread the frosting over warm brownies.
  5. Sprinkle with sprinkles immediately.
  6. Serve warm or room temperature.

Notes

Store airtight at room temperature for up to 3 days.

Helpful tip…out of buttermilk?

Buttermilk Substitution

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11 Responses

  1. Rosa J

    Oh my!!! Dutch Jimmies!!!!! My Dad is Dutch and taught me the ways of toast, butter and Dutch chocolate Jimmies! I think this recipe is a great excuse to break out my box! My family is going to love this!

  2. I’ve never been much of a cake brownie girl – – – but then again, I was only “sort of” an RKT fan when I first started coming here. And now. Well.

    Also, I am in love with that crazy thick layer of frosting you have going on. Classic Shelly.

  3. Iram

    Hey, we have the same sprinkles!! I had to go to a dutch grocers store to get my box. But if you ever go into a chocolate shop in Amsterdam, it’s worth it to pick up the local one!
    Btw, I made the blueberry cheese bars from your book yesterday. And they were great.

  4. Ivan

    This brownies were AMAZING, the frosting got to melted into the brownies and they tasted delicious, if you are reading this: JUST BAKE THEM!

  5. Suzzett

    The first time I made these brownies I missed the water, and they were the best brownies ever. So I’m sticking to those.

  6. Debbie

    I need to make a 9 x 13 inch pan of brownies this week for a soup kitchen that my church sponsors and I have to bake it in one of those aluminum throw away pans with a plastic cover. This recipe looks easy & delicious and I have all the ingredients already so I was wondering if I could adapt this recipe to that pan size instead of the 10 x 15 inch pan. If I did make it in the 9 x 13 inch pan, they would be thicker, I would assume I would just bake them a couple of minutes longer say around 25 minutes? BTW, I absolutely love your cookbook, so much so, that I bought my best friend one also for one of her Xmas gifts and she is now drooling over the book and your website as well. So a big thank you for all your hardwork and efforts that went into the book and website.

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