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Baking recipe · from the recipe book

Cakey Buttermilk Cocoa Brownies

Soft, tender, cake-like brownies with deep cocoa flavor, a light crumb and a glossy cocoa glaze on top.

Cakey Buttermilk Cocoa Brownies

Ingredients

  • 1 cup125 gAll-purpose flour
  • ⅔ cup56 gUnsweetened cocoa powderdivided
  • ¾ tsp3 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ cup112 gUnsalted buttermelted and slightly cooled, divided
  • 1⅛ tsp5 gCanola oilfor the pan
  • ¾ cup170 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • ½ cup (120 ml)120 gButtermilk, low-fatroom temperature
  • 2 tsp8 gVanilla extractdivided
  • ⅔ cup80 gPowdered sugarsifted
  • 1½ tbsp (20 ml)25 gMilk, 2%

Steps

  1. Preheat the oven to 350°F (175°C). Brush an 8-inch square pan with the canola oil and line it with parchment, leaving an overhang.
  2. Set aside a quarter of the unsweetened cocoa powder, a quarter of the melted butter and a quarter of the vanilla in separate small bowls for the glaze.
  3. In a medium bowl, whisk the flour, the remaining three-quarters of the unsweetened cocoa powder, the baking powder, the baking soda and the salt.
  4. In a large bowl, whisk the remaining three-quarters of the melted butter with the granulated sugar, then whisk in the eggs one at a time until glossy.
  5. Whisk the buttermilk and the remaining three-quarters of the vanilla into the egg mixture.
  6. Fold the flour mixture into the wet mixture with a spatula just until no dry streaks remain, and spread the batter evenly in the pan.
  7. Bake 25 to 30 minutes, until the top springs back and a toothpick in the center comes out clean.
  8. Cool the brownies in the pan on a rack for about 40 minutes, until barely warm.
  9. For the glaze, whisk the powdered sugar with the reserved unsweetened cocoa powder, then whisk in the reserved melted butter (rewarm it if set), the reserved vanilla and the milk until smooth and pourable.
  10. Spread the glaze over the brownies and let it set for 15 minutes.
  11. Lift the brownies out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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