Buttermilk Brownies
~ Deliciously Moist ~

These buttermilk brownies are richly satisfying with just the right amount of chocolate to satisfy those chocolate cravings.

Buttermilk Brownies

Makes 60 buttermilk brownies



1 oz chocolate baking square = 3 Tablespoons cocoa mixed with 1 Tablespoon melted butter

  • 1 cup butter or shortening
  • 1/3 cup cocoa, dry
  • 2 cups sifted all-purpose flour
  • 2 cups sugar
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 slightly beaten eggs
  • 1/2 cup buttermilk
  • 1-1/2 teaspoons vanilla
  • 1/2 cup walnuts, chopped (optional)

Frosting for brownies (optional).


Preheat oven to 375° C (190° C).  In saucepan, combine butter, cocoa and 1 cup water.  Bring to boil; stir constantly.  Remove from heat.  In large bowl, sift together flour, sugar, soda and salt; stir in eggs, buttermilk and vanilla.  Add cocoa mixture; mix till blended.  Pour brownie mixture into greased 15½x10½x1-inch (39x27 cm) baking pan.  Bake at 375° F (190° C) for 20 minutes.  Immediately pour frosting over brownies; spread evenly.  Cool; cut into bars.

Frosting:  In saucepan, mix 1/4 cup butter, 3 Tablespoons cocoa (regular-type, dry) and 3 Tablespoons buttermilk.  Cook and stir till boiling; remove from heat.  Beat in 2¼ cups sifted confectioners' sugar, 1/2 cup chopped walnuts and 1/2 teaspoon vanilla.

Buttermilk Brownies recipe taken from Better Homes and Gardens' "New Cook Book".

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