Buttermilk Brownies are an old-fashioned, fudgy delight with a rich chocolate flavor and a soft, moist texture. Made with buttermilk and cocoa, these brownies stand out for their tender crumb and slightly tangy undertone. Topped with a luscious, silky frosting poured over the brownies while they’re still warm, this recipe delivers a melt-in-your-mouth treat. Perfect for potlucks, parties, and family gatherings, these brownies are a nostalgic Southern-inspired dessert with timeless charm.
Ingredients
For the Brownies:
- 2 cups all-purpose flour
- 2 cups sugar
- ½ tsp salt
- 2 sticks margarine
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup buttermilk
- 2 eggs (beaten)
- 1 tsp baking soda
- 1 tsp vanilla extract
For the Frosting:
- 1 stick margarine (½ cup)
- ⅓ cup buttermilk
- ¼ cup cocoa powder
- 1 box powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Step 1: Prepare Dry Ingredients
- Mix flour, sugar, and salt together in a large bowl.
Step 2: Make Chocolate Mixture
- In a saucepan, melt 2 sticks of margarine with 1 cup water and ¼ cup cocoa.
- Bring to a boil, then remove from heat.
Step 3: Combine Wet & Dry Ingredients
- Pour the chocolate mixture over the flour mixture and stir to combine.
Step 4: Add Remaining Ingredients
- Stir in buttermilk, beaten eggs, baking soda, and vanilla. Mix until smooth.
Step 5: Bake
- Pour batter into a greased 16x10x1-inch baking pan.
- Bake at 400°F for 20 minutes.
Step 6: Prepare Frosting
- In a saucepan, bring 1 stick margarine, buttermilk, and cocoa to a boil.
- Remove from heat and stir in powdered sugar, vanilla, and salt until smooth.
Step 7: Frost While Warm
- Pour frosting over brownies while still hot and spread evenly.
- Let set before slicing.
Tips
- Add 1/2 to 1 cup chopped nuts (walnuts or pecans) to batter or frosting for texture.
- Substitute butter for margarine for richer flavor if preferred.
- Line pan with parchment for easier removal and cleaner cuts.
- Add 1 tsp espresso powder to enhance chocolate depth.
- For thicker brownies, use a smaller pan and bake a few minutes longer.
- Dust finished brownies lightly with additional cocoa or powdered sugar for presentation.
- For a less sweet version, reduce powdered sugar in frosting slightly.
- Add mini chocolate chips to batter for extra chocolate intensity.
- Spread frosting while brownies are hot (as written) for the signature glossy sheet-cake finish.
- Swap buttermilk with soured milk (milk + vinegar/lemon juice) in a pinch.
Nutrition
Calories: 240kcalCarbohydrates: 38gProtein: 2gFat: 12.2gSaturated Fat: 4.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 4.5gTrans Fat: 0.2gCholesterol: 25mgSodium: 170mgPotassium: 70mgFiber: 1gSugar: 30gVitamin A: 190IUCalcium: 20mgIron: 1mg
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