Ingredients

• 2 cup all-purpose flour

• 2 cup sugar

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 cup water

• 1 cup butter

• ⅓ cup unsweetened cocoa powder

• 2 eggs

• ½ cup buttermilk or sour milk

• 1 ½ teaspoon vanilla

• 1 recipe Chocolate-Buttermilk Frosting (see recipe below)
  Chocolate-Buttermilk Frosting

  • ¼ cup butter

  • 3 tablespoon unsweetened cocoa powder

  • 3 tablespoon buttermilk or sour milk

  • 2 ¼ cup powdered sugar

  • ½ teaspoon vanilla

  • ¾ cup coarsely chopped pecans

Directions

1. Preheat the oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch baking pan and set aside.

2. In a medium bowl, combine the flour, sugar, baking soda, and salt; set aside.

3. In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat.

4. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined.

5. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin).

6. Pour batter into prepared baking pan.

7. Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.

8. Meanwhile make the frosting. In a medium saucepan combine the butter, cocoa powder, and buttermilk.

9. Bring the mixture to boiling. Remove from heat.

10. Add the powdered sugar and vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in pecans.

11. Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly.

12. Cool the homemade brownies completely in pan on a wire rack. Cut into bars. Makes 24 brownies.