Here’s a rich, fudgy, and slightly tangy Chocolate Buttermilk Brownies recipe—moist, tender, and irresistible 🍫🧈
Chocolate Buttermilk Brownies
Ingredients (9×9-inch pan)
- 1 cup (2 sticks) unsalted butter
- 8 oz semi-sweet or dark chocolate, chopped
- 1 cup sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup buttermilk
Instructions
- Preheat oven
- 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
- Melt chocolate and butter
- In a heatproof bowl over simmering water or in the microwave, melt butter and chocolate together until smooth. Let cool slightly.
- Mix wet ingredients
- Whisk eggs, sugar, and vanilla until combined.
- Slowly stir in melted chocolate mixture.
- Mix in buttermilk until smooth.
- Add dry ingredients
- Sift together flour, cocoa powder, baking powder, and salt.
- Fold gently into wet ingredients until just combined.
- Bake
- Pour batter into prepared pan.
- Bake 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (do not overbake).
- Cool and serve
- Let brownies cool completely in the pan before cutting.
- Serve plain or with a dusting of powdered sugar, chocolate ganache, or ice cream.
Tips & Variations
- Extra fudgy: Reduce flour by 2–3 tbsp.
- Chocolate chips: Fold in ½ cup chocolate chips or chunks for more chocolate bursts.
- Nutty addition: Add ½ cup chopped walnuts or pecans.
- Intensely chocolate: Use Dutch-processed cocoa powder for deeper flavor.
I can also give you a one-bowl quick version that skips melting chocolate and still gives moist, buttermilk-rich brownies.
Do you want me to do that?
