Buttermilk Brownies

Hey there, brownie lover! Let me introduce you to something that has become a total game-changer in my kitchen—Buttermilk Brownies. These aren’t just any brownies; they’re the rich, fudgy, slightly tangy kind that makes your taste buds throw a party. If you haven’t jumped on the buttermilk bandwagon yet, these brownies are your golden ticket. So, grab your apron… or don’t. Who am I to say not to bake in your PJs?

Ah, Buttermilk Brownies… where do I even start? These gems have become quite the staple in our household. My husband has zero complaints when these pop out of the oven—actually, he might love them more than me (but only slightly). One rainy afternoon, I whipped these up on a whim when the chocolate cravings hit hard. I’ll never forget the look on my little one’s face; she sat on the kitchen counter, chocolate smudged hands and all, declaring these the “best ever.” It’s moments like these that make baking so special in our cozy home.

Why You’ll Love This Buttermilk Brownies

1. **They’re stupidly delicious.** Fudgy, chocolatey goodness that makes everyone in the room just *gasp*.
2. **One Bowl Wonder.** Minimal cleanup, maximum yum… for those days when you *just can’t* with the dishes.
3. **Perfect Every Time.** Except for that one time I forgot the buttermilk…let’s just not talk about that.

How to Make It

Alright, here’s the thing. You start with your dry ingredients—flour, sugar, cocoa powder you name it. Mix it like you’re making magic. Then, there’s the wet team—buttermilk, a splash of vanilla, and melted butter. Throw them together with all the grace of a one-armed paper hanger. It’s gonna be messy, it’s gonna smell amazing, and honestly, you’ll wonder why you ever made brownies any other way.

Ingredient Notes

– **Buttermilk:** The secret sauce. Don’t skip it, unless you want sad, dry brownies no one talks about.
– **Cocoa Powder:** Use the good stuff—life’s too short for bad cocoa powder. Trust me.
– **Baking Powder:** Helps these beauties rise. Once forgot it, and let me tell you, flat brownies are kinda tragic.

**Recipe Steps:**

1. Preheat that oven to 350°F because no one likes waiting.
2. Mix all your dry ingredients like you’re DJing the sugar club.
3. Stir in the buttermilk, vanilla, and melted butter until everything’s getting along nicely.
4. Pour into your favorite pan, cross your fingers, and bake for about 25 minutes.
5. Let them cool (a bit) if you can. Cut and serve, maybe with a scoop of ice cream if you’re living your best life.

What to Serve It With

Tips & Mistakes

So, don’t overmix or you’ll end up with something more like bread and less like brownies—awkward. Also, stick to the buttermilk. Milk doesn’t cut it.

Storage Tips

These keep okay in an airtight container if you somehow manage not to eat them all. But like, no judgment if you’re snagging a cold one for breakfast. More power to you.

Variations and Substitutions

Listen, when you get hit with creative baking energy (or desperation), you can swap honey for sugar or add nuts if you’re feeling wild. Just don’t skip the essential chocolate.

Frequently Asked Questions

Buttermilk Brownies

Rich and fudgy buttermilk brownies with a deep chocolate flavor and a moist, tender crumb.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter
• ▢ 2 cups granulated sugar
• ▢ 0.75 cup cocoa powder unsweetened
• ▢ 0.5 cup buttermilk
• ▢ 2 large eggs
• ▢ 1 tsp vanilla extract
• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 tsp baking powder
• ▢ 0.25 tsp salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
• Melt the butter in a saucepan over medium heat. Remove from heat and stir in sugar and cocoa powder until smooth.
• Add buttermilk, eggs, and vanilla extract. Mix until well combined.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture until just combined.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
• Allow brownies to cool before cutting into squares and serving.

Notes

Store brownies in an airtight container at room temperature for up to 3 days.