Rich, cake-like Buttermilk Brownies are full of chocolate flavours and melt in your mouth.
Brownie Recipe Unlike Others
This brownie recipe is slightly different from other recipes. Unlike most brownie recipes, this one calls for buttermilk as the liquid. The buttermilk adds a little tang that other recipes just don’t have. That tang pairs well with the sweetness of the chocolate.
These brownies are also baked in a 13″ by 9″ pan instead of the usual 8″ x 8″ pan. It can still be baked in the traditional 8″ x 8″ pan if you prefer a thicker brownie. It will also take longer to bake. I like the bigger pan because there are more edge pieces.
I love to bake with buttermilk. I try all kinds of recipes using buttermilk. Some are successful, others not so much. But I love the richness and the tangy flavour that buttermilk adds to baked goods.
Cakey vs Fudgy
There are two types of brownies. Cakey and Fudgy. Some people prefer cakey and some prefer fudgy. I like them both.
Buttermilk Brownies are the cakey type. The texture is more like a cake. Fudgy brownies are gooey. If you prefer gooey brownies, I have a recipe for Espresso Brownies you may like.
If cakey brownies are your thing, then Buttermilk Brownies are a must-try.
Serving Buttermilk Brownies
These brownies can be served on their own. They go well with a cup of coffee or tea. Or serve with a cold glass of milk.
Most of the time, I sprinkle these brownies with confectioners sugar which adds a little more sweetness. And the confectioner’s sugar adds a contrasting colour to the top of the brownies.
Another great way to serve these is with a scoop of vanilla ice cream and a drizzle of chocolate syrup or caramel.
Whipped cream and raspberries are also great toppings to turn these brownies into a dessert.
Storing Buttermilk Brownies
Usually, I cut the brownies into squares before storing them. This makes it easier to grab a piece anytime.
Like any other brownie, these can be stored at room temperature in an airtight container.
They can also be stored in the freezer for up to six weeks. Thaw at room temperature.
Bonus: Frozen brownies are great for serving with ice cream. Just crumble over a scoop of ice cream with chocolate sauce. Or they can be crumbled and added to Homemade Ice Cream.
- 2 cups all purpose flour
- 2 cups white sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 eggs, slightly beaten
- ½ cup buttermilk
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 1 cup salted butter, melted
- 1 cup mini chocolate chips
- Preheat oven to 350°F.
- Spray or grease a 13" x 9" pan. Set aside.
- In a large bowl, whisk together flour, sugar and cocoa powder.
- Stir in buttermilk, eggs and extracts.
- Stir in melted butter until just combined.
- Fold in chocolate chips.
- Pour into prepared pan.
- Bake in preheated oven for 30 minutes or until fork inserted in middle comes out clean.
- Cool in pan.
- Cut into 16 squares and serve.