Buttermilk Brownies

Fruit Specialties, Desserts, Cookies and Bars

Buttermilk Brownies

A moist brownie that’s delicious with a scoop of vanilla ice cream or a cold glass of milk. Thanks to my friend Phyl Hemmig for this one!


Servings: 24 Brownies

Brownie Ingredients:

2 cups unbleached flour

2 cups granulated sugar

1 cup water

½ cup unsalted butter

1 cup canola oil

4 tbsp. Dutch cocoa

½ cup buttermilk

2 large eggs

1 tsp. Baking soda

Dash salt

Icing Ingredients:

4 tbsp. Dutch cocoa

4 tbsp. Whole milk

½ cup unsalted butter

1 tsp. vanilla extract

1 pound sifted powdered sugar


In a large bowl, mix unbleached flour and granulated sugar.

In the top of a double boiler, bring the water, unsalted butter, canola oil and dutch cocoa to a boil for one minute stirring constantly.

Add hot mixture to dry. Stir well.

Add buttermilk, eggs, baking soda and salt, and mix well.

Preheat oven to 350 degrees. Grease and lightly flour a jelly roll pan/rimmed large cookie sheet.

Bake for 25 – 35 minutes.  Do not overbake!

While brownies are baking make the icing which is spread on the hot cake. Combine icing ingredients in a medium size sauce pan and heat until combined.