Recipes and Cooking Buttermilk Brownies 5.0 (1) 1 Review Moist and cake-like, these brownies are sometimes called Texas sheet cake. Because the bars are baked in a 15x10-inch pan, you'll have enough to feed a crowd. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process and Sarah Martens Sarah Martens Instagram Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for over 8 years. Learn about BHG's Editorial Process Updated on March 31, 2023 Print Rate It Share Share Tweet Pin Email Photo: BHG / Sonia Bozzo Prep Time: 30 mins Bake Time: 25 mins Total Time: 30 mins Servings: 24 Yield: 24 brownies Jump to Nutrition Facts Adding tangy buttermilk to this brownie recipe balances the sweetness in each bite. A creamy homemade chocolate frosting is the perfect topper for each homemade bar. This is the best brownie recipe if you're entertaining a crowd—when cut small, a pan will yield up to 72 bars (to do this, make 7 lengthwise cuts and 8 crosswise cuts). You'll want to frost this Texas sheet cake recipe while the brownies are warm so it gets evenly distributed across the entire pan. If adding pecans to the frosting, make sure they're toasted first to help release the oils and bring out the nutty flavor. Let the brownies cool completely before cutting and serving. How to Make Brownies Step-by-Step for Spot-On Texture and Taste Ingredients 2 cup all-purpose flour 2 cup sugar 1 teaspoon baking soda ¼ teaspoon salt 1 cup water 1 cup butter ⅓ cup unsweetened cocoa powder 2 eggs ½ cup buttermilk or sour milk 1 ½ teaspoon vanilla 1 recipe Chocolate-Buttermilk Frosting (see recipe below) Chocolate-Buttermilk Frosting ¼ cup butter 3 tablespoon unsweetened cocoa powder 3 tablespoon buttermilk or sour milk 2 ¼ cup powdered sugar ½ teaspoon vanilla ¾ cup coarsely chopped pecans Directions Preheat the oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan and set aside. BHG / Sonia Bozzo In a medium bowl, combine the flour, sugar, baking soda, and salt; set aside. BHG / BHG / Sonia Bozzo In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. BHG / Sonia Bozzo Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). BHG / Sonia Bozzo Pour batter into prepared baking pan. BHG / Sonia Bozzo Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean. BHG / Sonia Bozzo Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. BHG / Sonia Bozzo Cool the homemade brownies completely in pan on a wire rack. Cut into bars. Makes 24 brownies. Test Kitchen Tip: The number of brownies a recipe makes is only a suggestion. The size of the bars you cut is up to you. To go up or down on the yield, make more or fewer horizontal and crosswise cuts. Chocolate-Buttermilk Frosting In a medium saucepan combine the butter, cocoa powder, and buttermilk. Bring the mixture to boiling. Remove from heat. Add the powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in pecans. Test Kitchen Tip: For this homemade brownie recipe, you'll need sour milk. To make 1 cup of sour milk, place 1 tablespoon of lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid and stir. Let the mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container. Rate it Print Nutrition Facts (per serving) 237 Calories 10g Fat 35g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 237 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 44mg 15% Sodium 185mg 8% Total Carbohydrate 35g 13% Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.