Rich and fudgy, these Buttermilk Brownies are loaded with chocolate! Topping these decadent brownies is a frosting that tastes like fudge and makes these brownies irresistible!
I love looking through new cookbooks. My spare time is often filled flipping through the pages of whatever cookbook I have just recently gotten my hands on!
Some cookbooks have more of a connection to my life than others and I find myself looking through the entire cookbook before setting it back down.
So, when I was sent a copy of The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families, it was no different. As soon as I had the time, I sat down and flipped through it cover to cover!My dad grew up on a dairy farm, so I knew all about dairy cows from as early as I can remember.
I know about the dedication and hard work of the farming community and greatly respect the work and dedication they put into their farms.
Dairy farmers work hard every day to bring people great tasting, wholesome dairy foods like milk, cheese, and yogurt!
The Dairy Good Cookbook contains 113 great-tasting, easy-to-make recipes that shape a story of American dairy farmers. It really is a way of life. The cookbook includes farmer profiles of families like my own and I was instantly drawn to the Koepke family that runs a Holstein farm in Wisconsin just like my dad’s family.
Dairy farming has been in their family since John Koepke’s great-great-grandfather settled there in 1875! They work hard to treat both their animals and land with great respect, winning numerous soil conservation awards. Their goal is to provide nutritious dairy foods in a sustainable way.
I enjoyed the fact that the cookbook is set up not by category, but by a typical day on the farm and helps connect the reader to the lives of the farmer’s and the farmer’s memories of enjoying the food.
While I was flipping through the cookbook and saw many recipes that I wanted to try, these buttermilk brownies stood out to me for a couple reasons.
First of all, when I think of a glass of cold milk, brownies instantly come to mind! Secondly, the frosting reminded me of a frosting in my grandma’s cookbook, so I knew it would be good!
I followed the easy instructions exactly, and the result was amazing. Rich, fudgy brownies that have a slight tang from the buttermilk. They really are irresistible.
You can’t tell from the pictures, because the frosting covers it, but these brownies have that crackly top that I love. And the frosting?
The frosting tastes like spreadable fudge. No kidding. It is so good. Combine the rich, fudgy brownie with a spreadable fudge frosting and you have brownies that require hiding because it will be hard to have any self-control!
Buttermilk Brownies
Rich and fudgy, these Buttermilk Brownies are loaded with chocolate! Topping these decadent brownies is a frosting that tastes like fudge and makes these brownies irresistible!
Ingredients
For the Brownies
- softened butter, for the pan
- 1/2 C (1 stick) unsalted butter
- 1/4 C unsweetened baking cocoa powder
- 1/2 C vegetable oil
- 1 C water
- 2 C all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 C granulated sugar
- 2 large eggs
- 1/4 C buttermilk
- 1/4 tsp vanilla extract
For the Frosting
- 1/2 C (1 stick) unsalted butter
- 1/2 C buttermilk
- 1/4 C unsweetened baking cocoa powder
- 1 (1-pound) box powdered sugar (4 3/4 cups)
- 1 tsp vanilla extract
- pinch of salt
Instructions
For the brownies, preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking pan with softened butter; set the pan aside.
Heat the butter, cocoa powder, vegetable oil, and water in a medium saucepan over medium-high heat. Bring to a boil. Remove from the heat and allow to cool just until warm; set aside.
Sift the flour, baking soda, and salt into a medium bowl; set aside.
Combine the granulated sugar, eggs, buttermilk, and vanilla extract in a large bowl. Whisk to combine. Add the cooled cocoa mixture.
Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared baking pan. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean.
For the frosting, combine the butter, buttermilk, and cocoa powder in a saucepan. Bring to a boil over medium-high heat. Remove from the heat.
Combine the powdered sugar, vanilla extract, and salt in a large mixing bowl. Slowly add the buttermilk mixture to the sugar mixture, beating with an electric mixer on medium speed. Continue beating until smooth and creamy. Allow to cool completely.
After the brownies have cooled, spread the frosting evenly over the top.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 162mgCarbohydrates: 37gFiber: 1gSugar: 26gProtein: 3g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
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Rachel
Friday 25th of March 2022
That looks like a great cookbook. One of my favourite dairy recipes comes from a pamphlet I picked up at the Ontario Dairy Farmer’s booth at a fair over 2.0 years ago! Basically it’s an angel food cake (homemade or bought) cut in layers and iced with a mascarpone/whip cream berry mixture.
As for these brownies, I used yogurt whey in place of the buttermilk (I make my own yogurt and am always searching for uses for the whey). They were delicious with just a hint of tang. My daughter said they were the best brownies she’d ever had.
Jessica@A Kitchen Addiction
Friday 1st of April 2022
So glad you liked them! :) Great idea to use yogurt whey in place of buttermilk! Thanks for letting me know that you tried it, and it worked.
Cassandra
Wednesday 26th of February 2020
So I actually made these last night and omg!! They are the most delicious moist and tender brownie I’ve ever had. Just the right amount of cocoa and the icing is fudge like. Buttermilk is a game changer!
Nancy
Sunday 31st of March 2019
I made the brownies. Baked 20 min...had to add 10 more min...in increments, to finish the baking....
Yamini
Monday 24th of April 2017
Hi Jessica, Shall I add the 1 cup water whochbis not on the list. Will something go wrong or wayery. I am going to make this for s party thus weekend. .
Jessica@A Kitchen Addiction
Monday 1st of May 2017
Sorry for the delayed response! Your comment somehow ended up in the wrong folder. Yes, you add the water. Though I've had people say that they made it without the water, and they liked the result! :)
zina
Friday 19th of February 2016
Hi Jessica,
This recipe looks amazing. I was hoping you could clarify instruction #2 which describes heating the butter, oil, cocoa etcc and includes 1 cup of water. When i reviewed the ingredient list, there is no water and i would assume that the fat and water will not mix well. Would you mind verifying this? I would love to bring these to a party this weekend.
Jessica@A Kitchen Addiction
Saturday 20th of February 2016
You use the 1 cup water as listed in the instructions. I was required to write the recipe exactly as written in the cookbook, and they didn't include the water in the ingredient list, though it is confusing. Sorry for the confusion!