Description
Deep cocoa flavor meets a vibrant red hue in these fudgy, intensely moist brownies. The tangy balance of buttermilk and real vanilla creates a rich chocolatey depth, with a tender crumb and indulgent chew. Perfect for chocolate lovers who want a satisfying, non-cakey dessert.
Ingredients
All-purpose flour 1 cup (120g)
Baking soda 1/2 teaspoon
American or Dutch process cocoa 3/4 cup (30g)
Granulated sugar 1 cup (200g)
Buttermilk 3/4 cup (180ml)
Butter 1/2 cup (115g) melted
Vanilla extract 1 teaspoon
Instructions
Preheat oven to 350°F (175°C)
Line 8×8-inch pan with parchment paper
Set rack to middle position for even heat
In a bowl, whisk flour, baking soda, and cocoa
Add sugar and melted butter; mix until combined
Stir in buttermilk and vanilla extract
Spread batter evenly in prepared pan
Bake 30 minutes until edges are set but center still jiggles slightly
Cool completely before cutting into 24 squares
Notes
Use cake flour for extra tenderness if substituting
Coconut sugar can replace granulated sugar for a caramel note
Dairy-free buttermilk (fermented) works well for vegan option
Store in airtight container at room temperature up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg