Best 5 Buttermilk Brownies Recipes
Indulge in the delectable symphony of flavors presented by our buttermilk brownies, a culinary masterpiece that elevates the classic brownie experience to new heights. These brownies, crafted with the utmost care and precision, boast a moist, fudgy interior enveloped in a crisp, crackly crust, creating a textural contrast that will tantalize your taste buds. The buttermilk adds a subtle tang that perfectly complements the richness of the chocolate, creating a harmonious balance of flavors that will leave you craving more. Our collection of buttermilk brownie recipes offers a diverse range of options to cater to every palate, from traditional to unique and innovative flavor combinations. Dive into the classic Buttermilk Brownies recipe for a timeless treat that showcases the essence of this beloved dessert. Embark on a culinary adventure with our Red Velvet Buttermilk Brownies, where the vibrant red hue and velvety texture create a visually stunning and tastefully delightful experience. For those seeking a touch of sophistication, our Salted Caramel Buttermilk Brownies combine the sweetness of caramel with a hint of salt, resulting in an irresistible flavor profile. And for the ultimate indulgence, our Peanut Butter Buttermilk Brownies marry the classic combination of chocolate and peanut butter, creating a decadent treat that will satisfy even the most discerning sweet tooth.
Here are our top 5 tried and tested recipes!
CHOCOLATE BUTTERMILK BROWNIES
I've made these frosted brownies for so many years, I don't need a recipe card to follow. When our three grandchildren visit the farm, they're delighted when I serve these-plain or with ice cream.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 brownies.
Number Of Ingredients 19
Steps:
- In a saucepan, bring butter, cocoa and water just to a boil. Cool. Meanwhile, in a large bowl, combine the sugar, flour and baking soda and salt. Pour over dry ingredients; mix well. , Add buttermilk, eggs, vanilla, and food coloring if desired. Mix until well combined. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes. , For frosting, melt butter, cocoa and buttermilk in a saucepan. Stir in the sugar, vanilla and salt. Spread over warm cake. Top with nuts if desired.
Nutrition Facts :
BUTTERMILK BROWNIES
Rich, tender, fudgy brownie that those chocolate lovers just can't resist. For a "mocha" experience, substitute coffee for the water. My family just can't help themselves, even when they're already "stuffed" when these are around.
Provided by Cindy Lynn
Categories Bar Cookie
Time 55m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Brownies: In saucepan combine butter, cocoa, 2 cups sugar and 1 cup water (first four ingredients).
- Bring to boil; stirring constantly.
- Remove from heat and set aside.
- In large mixing bowl, blend together flour, soda and salt.
- In small bowl combine buttermilk, eggs and vanilla; whisk lightly with a fork.
- Pour buttermilk mixture into dry ingredients; mix until smooth.
- Add cocoa mixture gradually with mixer on low setting.
- Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of bowl to blend thoroughly).
- Pour into greased 10 1/2 x 14 3/4 x 2 1/4 baking dish.
- Bake at 375 deg F for 25 minutes; test with toothpick.
- Immediately pour Frosting over brownies; spread evenly.
- (Brownies will be very tender so spread gently.) Cool; cut into bars and serve.
- Frosting: In saucepan, mix 1/4 cup butter, 3 tablespoons cocoa and 3 tablespoons buttermilk.
- Cook and stir till boiling (mixture will be slightly curdled); remove from heat.
- Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
- Fold in English walnuts.
BUTTERMILK BROWNIES
Very moist cake brownies. The topping gives it added character.
Provided by Teri Baines
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. melt together oleo, oil, and water. SET ASIDE.In large bowl put flour, sugar, cocoa, soda. Now add oleo mixture.Mix well. Add vanilla,eggs and buttermilk.mix well. Pour into greased and floured 11 x 15 sheet pan. Sprinkle on crushed M&M's.Bake at 350 degrees for apx 20 min.
FUDGY BUTTERMILK BROWNIES
Make and share this Fudgy Buttermilk Brownies recipe from Food.com.
Provided by House
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a 9" square baking pan with vegetable oil spray.
- In a medium bowl, stir together the flour, brown sugar, cocoa powder, baking soda, and salt.
- In a small bowl, lightly whisk the egg whites. Whisk in the remaining brownie ingredients.
- Whisk into the flour mixture until well-blended.
- Pour the batter into the baking pan. Bake for 30 minutes. Let cool in the pan on a cooling rack.
- In a small bowl, stir together the sugar and cocoa powder. Stir in the vanilla extract, then gradually stir in the milk until the frosting is spreading consistency.
- Spread over the cool brownies. Cut into 16 squares.
Nutrition Facts : Calories 142.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 96.4, Carbohydrate 33.9, Fiber 1.3, Sugar 25.7, Protein 2.2
FROSTED BUTTERMILK BROWNIES
I got this recipe from one of my mom's best friends. I love this recipe and I also use it for cake. I promise you that this is better than any store bought box mix. They don't turn out as dense as your typical brownie, but if you are like my wife, who likes the real dense chewy brownie, you can omit some of the baking soda. I love them just the way they are. It is up to you, how you like your brownies, but I know that you will love these. Oh, and the frosting rocks.
Provided by ROV Chef
Categories Bar Cookie
Time 40m
Yield 24-30 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Bring the water to a low boil; add the butter and the 4 tbsp of cocoa.
- In a mixing bowl combine the brownie dry ingredients and the sugar.
- Slowly mix in the water/butter/cocoa mixture.
- Whisk the egg and buttermilk together, and quickly add to the batter.
- Mix until combined, making sure to scrape the sides and bottom of the bowl.
- Grease and dust with cocoa a half sheet pan (restaurant supply style), or line with parchment paper.
- Pour batter into the pan and tap the edge of the pan to settle the batter out.
- Bake for about 20 min or until brownies test done.
- You may need to turn the pan once half way through to even out the cooking, depending on your oven. I do just out of habit.
- To make frosting, combine all the frosting ingredients in a mixing bowl and mix until smooth and creamy.
- Put frosting in the fridge until you are ready to frost. It is easier to frost if it is a little cool.
- Bring it out of the fridge and let it come up to almost room temperature (Should be spreadable, but soft like room temperature butter).
- Remove brownies from the oven and allow them to cool completely before frosting.
- Cut with a clean knife and enjoy.
- To make a cake, doubling the recipe yields enough batter to fill 2 9-inch round cake pans. I highly recommend using parchment on the bottom and greasing the side to get the best results when you try to remove the cake from the pan.
Nutrition Facts : Calories 293, Fat 12.5, SaturatedFat 7.7, Cholesterol 48.9, Sodium 116.5, Carbohydrate 44.9, Fiber 0.9, Sugar 35.5, Protein 2.4
Tips:
- Use real buttermilk: Buttermilk is the key ingredient that gives these brownies their signature tang and moist texture. Don't substitute it with milk or yogurt, as they won't produce the same results.
- Don't overmix the batter: Overmixing the batter will result in tough, dense brownies. Mix the ingredients just until they are combined.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will result in dry, crumbly brownies.
- Let the brownies cool completely before cutting them: This will help them set and prevent them from falling apart.
- Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week: You can also freeze the brownies for up to 2 months.
Conclusion:
These buttermilk brownies are a classic dessert that is easy to make and always a crowd-pleaser. With their rich, fudgy texture and tangy buttermilk flavor, they're sure to be a hit at your next party or gathering. So next time you're in the mood for a sweet treat, give these buttermilk brownies a try - you won't be disappointed!
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