Buttermilk Brownies
1 cup butter
1/3 cup unsweetened cocoa
1 cup water
2 cups unbleached white flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
In saucepan, combine butter,
cocoa and water. Bring to a boil,
stirring constantly. Set aside. In
large bowl, stir together flour,
sugar, baking soda and salt; stir in
eggs, buttermilk and vanilla. Add
cocoa mixture; mix until blended.
Pour into greased 15x10-inch pan
and bake at 375 degrees for 20
minutes.
Prepare Cocoa-Buttermilk
Frosting while brownies bake.
Immediately pour frosting over
brownies and spread evenly.
Sprinkle toasted pecans over frosting.
Cool and cut into bars.
Cocoa-Buttermilk Frosting
1/4 cup butter
3 tablespoons unsweetened cocoa
4 tablespoons buttermilk
2 1/4 cups sifted powdered sugar
1/2 teaspoons vanilla extract
1/2 cup chopped pecans, toasted for 5 minutes
in a 350-degree oven
Stir butter, cocoa and buttermilk
in saucepan and bring just to a boil.
Remove and beat in sugar and
vanilla. Spread over warm brownies
and sprinkle toasted pecans on top.
Makes 20.