Buttermilk Brownie Cake
Indulge in the rich and decadent flavors of Buttermilk Brownie Cake, a delightful dessert that combines the deep taste of cocoa with a moist, tender crumb. Perfect for chocolate lovers and ideal for gatherings, this cake is a quick and easy treat that everyone will enjoy.
Ingredients
Instructions
- In a saucepan, combine butter, cocoa, and 1 cup of water.
- Bring to a boil and stir constantly.
- Remove from heat.
- In a large bowl, sift together flour, sugar, soda, and salt.
- Stir in eggs, buttermilk, and vanilla.
- Add the cocoa mixture and mix until blended.
- Pour into a greased 15 x 10 x 1-inch pan.
- Bake at 375°F for 20 minutes.
- Immediately pour frosting over brownies and spread evenly.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa powder instead of regular cocoa. If you don’t have buttermilk, a mixture of milk and vinegar or lemon juice can be used as a substitute. Make sure to sift the dry ingredients thoroughly to avoid clumps and ensure a smooth batter. For an extra touch, add chocolate chips or nuts to the batter before baking.
Serving Suggestions
These buttermilk brownie cakes are delicious on their own, but you can elevate them by serving with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They pair wonderfully with a cup of coffee or a glass of milk. For a unique twist, serve alongside Madge'S Refrigerator Rolls for a delightful contrast of flavors and textures.
Storage & Reheating
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place a brownie in the microwave for about 10-15 seconds for a warm, fudgy treat. You can also serve them chilled for a different texture.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Brownie Cake contains roughly 235 calories, with 3g protein, 25g carbohydrates, and 9g fat. It is a good source of dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this brownie cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add it separately to ensure the texture remains moist and chewy.
How can I make these brownies more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips or chunks to the batter before baking. You could also top the brownies with a chocolate ganache for an extra indulgent treat.
Can I freeze the brownie cake?
Absolutely! Allow the brownie cake to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator before serving, and warm slightly if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).