Buttermilk Brownies

From Modern Woman Magazine – Family Favourites for Everyday cookbook

Makes about 36 brownies (9x13” pan)

Brownies

2 cups all-purpose flour (I used ½ as whole wheat flour)
2 cups granulated sugar
1 tsp baking soda
¼ tsp salt
1 cup butter or margarine (I used butter)
1/3 cup cocoa powder (I used Bernard Callebaut)
1 cup water
2 eggs
½ cup buttermilk
1 ½ tsp vanilla

Icing

¼ cup butter or margarine (I used butter)
3 tbsp cocoa powder
3 tbsp buttermilk
2 ¼ cups icing sugar (I used closer to just 2 cups)
½ tsp vanilla
¾ cup chopped pecans

1) To make brownies: Preheat oven to 350 F. Lightly butter a 13 x 9-inch baking pan. In a large bowl, combine flour, sugar, baking soda and salt. In a small saucepan, bring butter, cocoa powder and water to a boil, stirring continuously. Remove from heat. Beat the butter and cocoa mixture into the flour mixture until well combined. Add eggs, buttermilk and vanilla; beat for 1 minute.
2) Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan on a rack for about 15 minutes.
3) To make icing: While the brownies are cooling, heat butter, cocoa and buttermilk in a small saucepan, stirring continuously until butter is melted and the mixture is very warm. Remove from heat and beat in icing sugar and vanilla until smooth. Stir in pecans. Gently spread over the warm brownies.