Rich, fudgy brownies to satisfy chocolate cravings big and small. Buttermilk makes this favorite super moist and extra special. Top with whipped cream or chocolate buttermilk frosting for an extraordinary everyday dessert.
Preheat oven to 350°F. Grease a 15" x 10" x 1" or 13" x 9" x 2" baking pan; set aside.
In a medium bowl, combine flour, sugar, baking soda and salt; set aside.
In a medium saucepan combine water, butter and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat.
Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk and vanilla. Beat for 1 minute (batter will be thin).
Pour batter into prepared baking pan.
Bake about 25 minutes for the 15" x 10" x 1" pan, about 35 minutes for the 13" x 9" x 2" pan, or until a wooden toothpick inserted in the center comes out clean.
Pour warm Chocolate-Buttermilk Frosting over the brownies, spreading evenly.
Cool completely in pan on a wire rack. Cut into bars.
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder and 3 tablespoons buttermilk.
Bring mixture to boiling. Remove from heat. Add 2-1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer on medium to high speed until smooth.
If desired, stir in 3/4 cup coarsely chopped pecans.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
1/2 cup Lehigh Valley Dairy Farms Buttermilk
1-1/2 teaspoon vanilla
1 recipe Chocolate-Buttermilk Frosting