Ingredients

• Buttermilk Brownies
• 1/2 cup (1 stick) butter
• 1/2 cup vegetable oil
• 1/4 cup cocoa powder
• 1 cup water
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 2 cups sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup buttermilk


• Buttermilk Frosting
• 1/2 cup butter
• 1/3 cup buttermilk
• 1 teaspoon vanilla
• 1/4 cup cocoa powder
• 1 lb (about 3 3/4 cups) powdered sugar

Directions

Preheat oven to 400°F. Butter and lightly flour a 12 x 18-inch sheet cake pan or casserole dish. Set aside.

Sift flour and soda into a medium mixing bowl, then add sugar and salt and whisk to combine. Set aside.

In a small saucepan, combine butter, oil, cocoa and water and heat over medium heat, stirring or whisking constantly until butter has melted and all ingredients are combined and smooth. Immediately remove from heat and pour over flour mixture in mixing bowl. Stir with a fork or large whisk until thoroughly combined and well-blended. Add eggs, vanilla and buttermilk, and stir or whisk again until thoroughly combined, scraping sides of bowl to incorporate all ingredients.

Pour brownie mixture into prepared sheet cake pan and bake for 15 to 20 minutes or until a toothpick inserted into center comes out clean. Place pan of baked brownies on a cooling rack and allow to cool to room temperature. Once brownies have cooled, prepare Buttermilk Frosting (recipe follows).


To a small saucepan, add butter, cocoa and buttermilk. Bring to a boil over medium heat, stirring constantly. Immediately remove from heat, then stir in powdered sugar and vanilla. Continue stirring until smooth and creamy.

While frosting is still hot, evenly pour over cooled brownies, working as quickly as possible (frosting will set fairly quickly). Spread frosting to the edges and make smooth and even all over (again, working as quickly as possible) with a knife or rubber spatula. Allow frosting to set, then cut into desired square sizes and serve.