BROWNIES:
½ cup (1 stick) butter
½ cup vegetable oil
1 cup water
2 cups sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
1½ teaspoons baking soda
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
FROSTING:
½ cup (1 stick) butter
⅓ cup buttermilk
1 (1-pound) package confectioners’ sugar
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
For the brownies, in a medium saucepan, combine the butter, oil, and water. Bring to a boil, stirring constantly. Let cool. Combine sugar, flour, cocoa powder, and salt. Add the cooled liquid mixture. In a small bowl mix baking soda and buttermilk. Add eggs and vanilla. Add to sugar mixture; mix well. Pour the batter into a 15 × 12-inch jelly-roll pan. Bake 20 to 25 minutes. Cool.
For the frosting combine butter, buttermilk, confectioners’ sugar, cocoa powder, and vanilla; mix well. Frost the brownies.
Makes 36 brownies
Marti Gilbert, Floundering Founder Queen Mother
Baxter Babes,
Mountain Home, Arkansas