Buttermilk Pecan Brownies with Sour Cream Frosting
Indulge in the rich and decadent flavors of these Buttermilk Pecan Brownies with Sour Cream Frosting—a dessert that effortlessly combines fudgy chocolate depth, nutty crunch, and tangy sweetness. These brownies stand out with their luxurious blend of buttermilk and chopped pecans, creating a moist and tender crumb that melts in your mouth. Topped with a creamy, lightly tangy sour cream frosting, they achieve the perfect balance of sweet and sour. This crowd-pleasing treat comes together in just under an hour, making it an ideal option for parties, potlucks, or an elevated everyday dessert. Don't forget to serve them chilled for an irresistible moment of indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 3 whole Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Buttermilk
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Pecans, chopped
- 0.5 cup Sour cream
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large saucepan, melt the unsalted butter over low heat. Once melted, remove from the heat and stir in the granulated sugar until smooth.
Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk until fully incorporated.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture in the saucepan, stirring until just combined.
Fold in the chopped pecans, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth out the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack before frosting.
To make the frosting, whisk together the sour cream, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
Spread the sour cream frosting evenly over the cooled brownies. Use an offset spatula for a smooth finish.
Cut into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.5 g | 303% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 2069 mg | 90% | |
| Total Carbohydrate | 887.0 g | 323% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 656.7 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 652 mg | 50% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 2891 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
