Buttermilk Brownies

These are moist and fudgy brownies.  The recipe came from Dean's (as in Dean's buttermilk).  The original recipe includes frosting, but we prefer them with just a sprinkling of powdered sugar.

Ingredients:

• 1 1/2 pounds of butter (6 sticks)
• 2 cups water (may use strong coffee and omit the espresso powder)
• 3/4 cup cocoa (2.5 ounces)
• 2 Tablespoons of espresso powder
• 4 cups all purpose flour (20 ounces)
• 4 cups sugar (28 ounces)
• 4 eggs
• 1 cup buttermilk
• 4 teaspoons of baking soda
• 1 teaspoon of salt
• 2 Tablespoons of vanilla
  

Directions:

1.  Heat the oven to 400 degrees and grease a 18 X 13 X 2 inch rimmed baking sheet.
2.  Heat butter, water, and cocoa in a large pot until the mixture is bubbling.

3.  Remove from the heat and mix in the sugar and flour.

4.  Mix in the eggs, buttermilk, baking soda, salt and vanilla until smooth.

5.  Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

6.  Set aside to cool in the pan
7.  Sprinkle with powdered sugar or ice with frosting, cut into desired portions and enjoy!

This recipe may be halved and baked in a 9 X 13 inch pan.

Frosting:

1/2 pounds of butter (2 sticks)
1 cup cocoa (3 1/4 ounces)
2/3 cup buttermilk
1 pound confectioner's sugar (1 box)
2 Tablespoons of vanilla
2 cups toasted walnuts or pecans - optional

Heat butter, cocoa, and buttermilk in a saucepan until boiling, Remove from heat and mix in confectioner's sugar and vanilla until smooth.  Add nuts.  Pour over brownies.