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Buttermilk Brownies
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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 24 brownies
Calories 240 kcal

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
Keyword brownies, buttermilk brownies, chocolate, frosted brownies, potluck dessert, sheet cake, southern dessert, vintage recipe
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