Buttermilk Brownies
Indulge in the rich, chocolaty goodness of Buttermilk Brownies, a delightful treat that combines the sweetness of sugar with the tanginess of buttermilk. Perfect for gatherings, these brownies are sure to satisfy any sweet tooth with their moist texture and deep flavor.
Ingredients
Instructions
- Combine flour, sugar, baking soda, and salt; set aside.
- Bring butter, cocoa, and water to a boil.
- Add dry ingredients to the mixture.
- Add eggs, buttermilk, and vanilla; mix well.
- Pour into a well-greased 11 x 16-inch pan.
- Bake at 350° for 20 minutes. Do not over-bake.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to mix the batter just until combined to avoid tough brownies. If you prefer a fudgier texture, reduce the baking time slightly. These brownies can also be topped with a chocolate ganache for an extra indulgent treat.
Serving Suggestions
These buttermilk brownies are delicious on their own, but they pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. You can also serve them with fresh berries for a refreshing contrast. For a delightful twist, try serving them alongside a rich fudge sauce, reminiscent of Fanny Farmer Fudge.
Storage & Reheating
Store 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 10-15 seconds for a warm, gooey treat. You can also serve them cold or at room temperature, depending on your preference.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Brownies contains roughly 172 calories, with 3g protein, 23g carbohydrates, and 7g fat.
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 use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, the texture may be slightly different. For gluten-free brownies, consider using a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for proper binding.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs. If it comes out clean, they might be overbaked. Remember, they will continue to set as they cool, so it's better to err on the side of slightly underbaking them for a fudgier texture.
Can I freeze these brownies?
Absolutely! To freeze, wrap the cooled brownies tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When you're ready to enjoy them, let them thaw at room temperature for a few hours or warm them in the microwave for a few seconds.
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).