- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 3/4 cup butter
- 1/2 cup buttermilk
- 2 eggs
- 4 cups confectioners' sugar
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
- In a large bowl, stir together the flour, sugar, baking soda and 1/3 cup cocoa. In a small saucepan, combine water and 2/3 cup of butter; bring to a boil. Allow the butter and water to cool down a bit before adding to the dry ingredients. Beat in the buttermilk and eggs last. Spread evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven. Allow to cool for 20 minutes before frosting.
- To make the frosting: In a large bowl, stir together the confectioners' sugar, 1/3 cup cocoa, milk and vanilla until smooth. Beat in the melted butter until light and fluffy. Spread over brownies while they are still slightly warm. Cut into squares when cool.