Recipes, Slices/Pies/Tarts

Buttermilk Brownies with Buttermilk Chocolate Frosting

These are quite possibly my new favourite brownies. Fudgey and rich, dotted with white chocolate and slathered with a generous coating of chocolate frosting, these triple chocolate brownies are decadent with just the right amount of tang from the inclusion of buttermilk.

Buttermilk Brownies with Buttermilk Chocolate Frosting

I don’t ever really need an excuse to make more brownies, but when I had some leftover buttermilk in the fridge, I was wondering if I could incorporate it into a new recipe. My go-to recipe for leftover buttermilk is normally my Red Velvet Cupcakes which keeps them light, tender and moist. Another favourite way to use up buttermilk is for pancakes. But I had a chocolate hankering, so I decided to experiment.

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I honestly think my favourite part of this recipe is the buttermilk chocolate frosting. It’s so easy to make and tastes irresistible – I ate far too much of it straight out of the bowl! It spreads on thick and glossy and sets up perfectly in the fridge. I experimented with the cocoa powder to icing sugar ratio to ensure the frosting was rich and chocolatey and not *too* sweet.

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I used the buttermilk in both the brownie batter AND decided to top the brownies with a rich and decadent buttermilk chocolate frosting as well. Since there wasn’t already enough chocolate going on in these brownies, I added in a cup of white chocolate chips to the batter as well.

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Buttermilk Brownies with Buttermilk Chocolate Frosting

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 16
Author: Swah

Ingredients

Buttermilk Brownies

  • 120 g butter
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1 cup caster sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla extract
  • 2 cup plain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips

Buttermilk Chocolate Frosting

  • 120 g butter
  • 1/2 cup buttermilk
  • 1/2 cup dark chocolate unsweetened cocoa powder
  • 3 cups icing sugar

Instructions

  • Preheat oven to 200°C. Line a 20 cm pan with baking paper.
  • In a medium saucepan, combine the butter, cocoa powder and vegetable oil over medium-high heat until it just comes to the boil. Remove from the heat and set aside to cool down slightly.
  • Next, combine the sugars, eggs, buttermilk and vanilla in a large mixing bow
  • Slowly whisk in the melted butter mixture.
  • Add in flour, baking soda and salt, and stir just until combined. Fold in the white chocolate chips.
  • Pour into lined tin and bake for 20 minutes. Set aside to cool down.

Buttermilk Chocolate Frosting

  • Meanwhile for the frosting, add the butter, cocoa powder and buttermilk to a saucepan over medium-high heat and stir until combined.
  • Transfer melted mixture to a mixing bowl and whisk in icing sugar gradually until the frosting is smooth and thick.
  • Pour the frosting over the brownies (they don't have to be completely cooled yet) and smooth with an offset spatula.
  • Put the frosted brownies in the fridge for a few hours until set, then cut into 16 squares and enjoy!

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Don’t have any buttermilk? Fear not, you can still make these brownies! Simply use the same amount of regular milk, and add 1/4 teaspoon of lemon juice to your milk in the batter, and 1/2 teaspoon of lemon juice to your milk before you add it in to the frosting. This helps recreate the tang buttermilk is known for.

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I hope you enjoyed this delicious way to use up buttermilk in both brownies and chocolate frosting to produce these decadent triple chocolate brownies. And I have to warn you – you won’t be able to stop at just one!

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Have you used buttermilk in baking before? What’s your favourite recipe to use it in?

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