These chocolate brownies bake up moist, tender, and deeply chocolatey thanks to buttermilk (or yogurt) and generous pieces of dark chocolate. Minimal effort, one pan, and a flawless result for a cozy home tea time.
Ingredients
- 2 cups | 250 g all-purpose flour
- 2 tsp | 2 tsp baking powder
- 1/2 tsp | 1/2 tsp baking soda
- 1/4 cup | 30 g unsweetened cocoa powder
- 3/4 cup | 150 g sugar
- 1 packet vanilla sugar
- 2 eggs
- 7 tbsp | 100 ml neutral vegetable oil
- 1 cup | 250 ml buttermilk or plain yogurt
- 3.5 oz | 100 g dark chocolate, chopped or in chips
Step-by-Step Recipe
- Preheat the oven to 356°F | 180°C. Line an 8×8 inch | 20×20 cm square pan with parchment, leaving overhang for easy lifting.
- In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, sugar, and vanilla sugar.
- In another bowl, lightly beat the eggs, then add the oil and buttermilk (or yogurt), mixing until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. Do not overmix if you want the brownies to stay tender.
- Add the chopped dark chocolate and briefly fold again.
- Transfer the batter to the prepared pan and smooth the surface.
- Bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs.
- Leave in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack. Cut into 12 squares.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | ≈ 275 kcal |
| Protein | ≈ 4.5 g |
| Fat | ≈ 12.5 g |
| Carbohydrates | ≈ 35 g |
| Fiber | ≈ 2.5 g |
| Sugar | ≈ 20 g |
| Sodium | ≈ 120 mg |
FAQ
What can I use instead of buttermilk if I don’t have any?
Use plain yogurt or kefir in the same amount. Or mix 1 cup | 250 ml milk with 1 tbsp lemon juice and let stand for 10 minutes until slightly thickened.
Can I make them without eggs?
Yes, replace 2 eggs with 4 1/4 oz | 120 g unsweetened applesauce or with 2 tbsp ground flaxseed mixed with 6 tbsp water, then let it sit for 10 minutes to thicken. The texture will be a little more moist.
How can I make them even more chocolatey?
Add 1 tsp instant espresso to the dry ingredients, or drizzle the cooled brownies with a thin layer of chocolate ganache. You can also increase the chocolate chips to 5.3 oz | 150 g.
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Pan and baking time: in an 8×8 inch | 20×20 cm pan, the thickness is ideal. If you use a larger pan, check for doneness sooner.
- Doneness test: do not overbake. The toothpick should come out with a few moist crumbs so the crumb stays tender.
- Muffins instead of brownies: divide the batter among 12 paper liners and bake for 18-20 minutes at 356°F | 180°C.
- Add-ins: nuts (walnuts, hazelnuts), dried cherries, or orange zest all pair beautifully with chocolate.
- Storage: keep in an airtight container at room temperature for up to 3 days, or freeze in portions for up to 2 months.