The Best Moist Cinnamon Buttermilk Brownies Recipe: A Cakey Delight

Indulge in a truly exceptional dessert experience with these incredibly moist, cakey Cinnamon Buttermilk Brownies. Each bite offers a harmonious blend of rich chocolate and a delicate whisper of cinnamon, creating a flavor profile that is both comforting and sophisticated. These aren’t your typical dense, fudgy brownies; instead, they boast a tender, cake-like texture reminiscent of a beloved Texas sheet cake, making them irresistibly light yet deeply satisfying. Perfectly paired with a tall glass of cold milk or a warm cup of coffee, these brownies are destined to become a new favorite in your baking repertoire.

What makes these brownies truly special, beyond their delightful taste, is the inclusion of a humble ingredient that often gets overlooked in the pantry: buttermilk. While some recipes might send you on a scavenger hunt for exotic items, this recipe celebrates the versatility of buttermilk, transforming it into a cornerstone of moisture and flavor. If you, like me, occasionally find yourself with a container of buttermilk after a different culinary adventure, then you’re already halfway to creating this masterpiece.

The Unexpected Journey to Buttermilk Brownie Bliss

As a rule, I tend to avoid recipes that demand an expedition to five different grocery stores for one elusive, must-have ingredient. My baking philosophy leans towards practicality and using what’s readily available. So, how did I come to possess buttermilk, an item not always on my weekly shopping list? It all began about two weeks ago, with a captivating video shared on Facebook demonstrating how to make authentic Southern Homemade Biscuits (specifically, buttermilk biscuits). You can watch the inspiring video here.

Living in Georgia, mastering the art of biscuit-making feels almost like a rite of passage. Derick’s Aunt Barbara once attempted to teach me, and frankly, I was a dismal failure. I swore off biscuit-making then and there. Yet, this video made the process look so deceptively simple, so achievable. Surely, I could replicate her technique? Emboldened, I even embraced the traditional method of using my hand to scoop the Crisco from the can, a truly authentic Southern touch!

The outcome, alas, was less than stellar for most of us. Let’s just say, everyone should have a perpetually hungry 14-year-old boy in their home. My son, CJ, simply went to the fridge, grabbed the jelly, and devoured three of my attempts without a second thought. The rest of us quietly disposed of ours. And so, I was left with a half-gallon of buttermilk, minus the single cup used for what could generously be described as pale, yellowish rocks (definitely not biscuits). This abundance of buttermilk became the happy catalyst for discovering these incredible brownies.

A Cookbook Treasure: The Inspiration Behind the Recipe

Before diving into the recipe itself, I must take a moment to express my profound love and gratitude for my sister, Gail. She possesses an uncanny ability to find things that are so wonderfully “me” and then thoughtfully bestows them upon me. One such treasure is a cookbook that has since become a cherished favorite: “Sugar Bitches, just desserts” by Jackie McClure and Stacy Saba.

This wasn’t just a hand-me-down; my sister went the extra mile and had it personally signed to ME by Jackie. That thoughtful gesture truly makes it special. My sister has a way of showing she cares, whether it’s a quick note on Facebook, a perfectly chosen gift, or a timely phone call—I always know she’s thinking of me. She’s also our family’s equivalent of Martha Stewart, but we’ll save those stories for another time. Thank you, Gail, for this marvelous cookbook and for leading me to this fantastic recipe!

Cinnamon Buttermilk Brownies: The Recipe

These brownies are more cake-like in texture, incredibly moist, and feature a subtle, delightful hint of cinnamon that elevates the classic chocolate brownie to new heights. They are surprisingly simple to make and yield a generous batch perfect for sharing, or for keeping all to yourself!

Ingredients:

• 2 C. all-purpose flour
• 2 C. granulated sugar
• 1 t. baking soda
• 1 t. ground cinnamon
• 1/2 t. salt
• 1 C. (2 sticks) unsalted butter
• 1 C. water
• 1/3 C. unsweetened cocoa powder
• 2 large eggs
• 1/2 C. buttermilk
• 1 1/2 t. vanilla extract

For the Frosting:

• 1/4 C. (1/2 stick) unsalted butter
• 3 T. unsweetened cocoa powder
• 3 T. buttermilk
• 2 1/4 C. powdered sugar (confectioners’ sugar)
• 1/2 t. vanilla extract
• 1 C. chopped pecans

Instructions:

1. Prepare Your Pan: Grease a 15 x 10 x 1-inch baking pan. (Note: I didn’t have this specific size, so I used a standard 9 x 13-inch pan instead. Adjust baking time accordingly.) Preheat your oven to 350° F (175° C).
2. Combine Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking soda, cinnamon, and salt. Whisk them together thoroughly until well mixed. Set this bowl aside.
3. Prepare Wet Ingredients (Part 1): In a medium saucepan, combine the 1 cup of butter, 1 cup of water, and 1/3 cup of cocoa powder. Bring this mixture to a rolling boil over medium heat, stirring constantly to ensure the butter melts completely and the cocoa powder dissolves without clumping. The constant stirring also helps to fully bloom the cocoa, intensifying its flavor.
4. Combine Wet and Dry: Remove the saucepan from the heat. Carefully pour the hot cocoa mixture into the bowl with the dry ingredients. Using an electric mixer on medium speed, beat until the ingredients are well combined and smooth.
5. Add Remaining Wet Ingredients: Add the two eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla extract to the batter. Continue to beat with the electric mixer for approximately 1 minute. The batter will be noticeably thin, resembling a cake batter rather than a thick brownie dough. This is perfectly normal for these cakey brownies.
6. Bake the Brownies: Pour the thin batter evenly into your prepared baking pan. Bake for 25 minutes. (If using a 9 x 13-inch pan, I found it needed closer to 30 minutes. Always test for doneness by inserting a toothpick into the center; if it comes out with moist crumbs attached, it’s ready.)
7. Prepare the Frosting (Timing is Key!): It is crucial to start making the frosting only once the brownies have come out of the oven. This frosting sets quickly, and if it becomes too firm before you spread it, it can tear the warm surface of your brownies. In a clean saucepan, combine the 1/4 cup of butter, 3 tablespoons of cocoa powder, and 3 tablespoons of buttermilk. Bring this mixture to a boil, stirring occasionally.
8. Finish the Frosting: Remove the saucepan from the heat. Immediately add the 2 1/4 cups of powdered sugar and 1/2 teaspoon of vanilla extract. Beat until the frosting is smooth and free of lumps. I found a simple whisk worked perfectly for this step, no need for an electric mixer.
9. Add Pecans and Frost: Stir the 1 cup of chopped pecans into the warm frosting. For perfectly chopped nuts without the mess, I highly recommend my Pampered Chef Chopper; it’s so much easier than a food processor or a knife and cutting board. Immediately and evenly spread the warm frosting over the warm brownies. This allows the frosting to melt slightly and create a beautiful, smooth finish as it sets.
10. Cool and Serve: Let the brownies cool completely before cutting into squares. This recipe yields approximately 24 brownies when using a 15×10 pan. In my 9 x 13-inch pan, it made 15 generous squares.

The Verdict: A Cakey, Cinnamon-Kissed Delight

The taste of these Cinnamon Buttermilk Brownies is truly delightful. The cinnamon doesn’t overpower the chocolate; instead, it offers a subtle, warm background note that makes the chocolate flavor even richer. These brownies are wonderfully moist without being overly fudgy, showcasing a light, tender crumb that leans more towards a cake than a traditional dense brownie. They instantly reminded me of a classic Texas sheet cake, a beloved dessert known for its exceptional moisture and easy-to-spread frosting.

This recipe is definitely one I’ll be making again and again. It’s perfect for potlucks, family gatherings, or simply when you’re craving a comforting dessert that’s a little bit different from the norm. The combination of easy preparation and fantastic results makes it a standout. The buttermilk truly works its magic here, contributing to the incredible moisture and a subtle tang that balances the sweetness beautifully.

What to Do with Leftover Buttermilk? More Delicious Ideas!

So, after whipping up this incredible batch of brownies, I still found myself with about 1 quart of buttermilk left in the fridge, set to expire on August 29th. The quest for more delicious buttermilk recipes continues! If you find yourself in a similar situation, or simply want to explore the versatility of this wonderful ingredient, here are a few more tempting ideas: