Buttermilk Brownies

These are super easy and are so good they ought to be illegal. This recipe will feed a crowd. The batter at this volume will fill an entire jelly roll pan. So if you don't want that many, cut the recipe in half. But I'm telling you right now that if you do cut the recipe......you'll be sorry!

2 cups sugar
3/12 cups four
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
2 sticks butter
1 cup water
1 cup buttermilk
2 eggs
1 tablespoon vanilla
1 1/2 cups walnut or pecans, chopped

Preheat oven to 350. Grease a jelly roll pan with cooking spray. In a large bowl stir together the sugar, flour, cocoa powder and baking soda. In a small sauce pan, heat the butter and water until the butter melts and the liquid just comes to a boil. Pour into the flour mixture and mix. Add the buttermilk and vanilla, mix well. Finish with the eggs. Lastly stir in the nuts if desired. Pour into the jelly roll pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean. When completely cool frost with chocolate butter cream below.

Chocolate Butter Cream Frosting
3 cups powdered sugar
1/2 cup unsweetened cocoa
2 sticks of softened butter
1/4 cup milk
1 teaspoon vanilla

In a large bowl with a mixer, cream together the butter and sugar. Add the cocoa powder and vanilla. With mixer running, slowly add the milk a little at a time until frosting forms. You may need more or less milk depending on the weather.