Servings: 2 dozen 3-inch brownies
Ingredients:
First Ingredients for Brownies*
2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp. salt
2 eggs
1/2 cup buttermilk
chopped walnuts or pecans (optional)
Stovetop Ingredients for Brownies*
1 cup unsalted butter or margarine
1 cup water
4 heaping tbsp. unsweetened cocoa
Ingredients for Frosting:
1/2 cup unsalted butter or margarine
4 tbsp. unsweetened cocoa
6 tbsp. buttermilk
1 tsp. vanilla extract
2 cups confectioners' sugar
Instructions:
Pre-heat oven to 350 degrees F. Grease a 17 x 13-inch jellyroll pan, or any other large cookie sheet (with rim) or baking pan, no more than 1/2 in depth.
In a large bowl, mix together the first ingredients* (see ingredients above) for brownies, set aside.
In a medium size saucepan, combine the Stovetop Ingredients* (see ingredients above) for brownies, stirring until mixture comes to a boil.
Pour first mixture into the greased jellyroll pan, and slowly mix STOVETOP mixture over the first mixture that has already been poured into pan. Bake at 350 degrees F (180 C) for 30 minutes. Remove from oven and let brownies cool completely in pan on cooling rack. When cooled, frost and slice brownies into 3-inch squares. Serve at room temperature.
To Make Frosting:
In a small saucepan, heat the ½ cup butter or margarine, the 4 Tbs. cocoa, and the 6 Tbs. buttermilk. Remove from heat, pour into bowl, add the 1 tsp. vanilla and 2 cups confectioners sugar. Beat on medium speed with an electric mixer until smooth. If mixture is too stiff, add a little more buttermilk, 1 tablespoon at a time.
Frost brownies when cooled completely.
Makes approximately 2 dozen 3-inch brownies.
Photograph taken by Diana Baker Woodall© 2002
Source: Delores Keller
Submitted By: Delores Keller
Date: May 2, 2002