Monday, May 23, 2016

Chocolate Buttermilk Brownies

Moist, ,chewy, fudgy, dense, chocolatey, not-too sweet brownies with a hint of tang from buttermilk and yogurt. Mmm! I have been on a black bean brownie kick for quite awhile. (See here, here, and here.) But I've been out of black beans lately, and it takes time to make more. I wanted brownies now! So I made these.

Adapted from Amy's Healthy Baking The Ultimate Healthy Fudgy Cocoa Brownies and Clean and Fudgy Dark Chocolate Frosted Brownies).

If you like sweet brownies, you might want to double the maple syrup and reduce the buttermilk, but as a dark chocolate fan who likes her chocolate a bit more on the bitter side, these hit the spot.


1 c whole wheat flour
3/4 c cocoa powder
1/4 t baking powder
1/4 t salt
1 t vanilla
1/2 c buttermilk, sour milk, or whey*
2 flax eggs**
2 T vegetable oil
1/4 c maple syrup
1/4 c Greek yogurt.


1. Preheat oven to 300 degrees Fahrenheit.
2. In a medium bowl, whisk together the dry ingredients.
3. In a separate bowl, whisk together the wet ingredients.
4. Add the wet ingredients to the dry and stir until combined. (Add more buttermilk if needed.)
5. Scoop the batter into a greased eight inch by eight inch pan. (The batter will be very thick.) Smooth with a spatula.
6. Bake 24 minutes and remove from the oven.
7. Cool completely before cutting.

Makes 12 brownies.

*Buttermilk can be purchased in liquid form in the dairy section of the grocery store, or in powdered form on the baking aisle. Sour milk can be made by adding 1/2 T white vinegar or lemon juice to milk to cause it to curdle. I used whey left over from making Greek yogurt in my recipe.

**To make flax eggs, stir together 2 T ground flax meal and 5 T water and allow to gel in the refrigerator for 15 minutes.

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