By Ariella McManus
Double Dutch Brownies
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter (not margarine)
1 cup water
1/4 cup unsweetened cocoa powder
2 large eggs, beaten
1/2 cup buttermilk
1 tablespoon vanilla extract
For the frosting:
1/4 cup (1/2 stick) butter (not margarine)
1/4 cup unsweetened cocoa powder
6 tablespoons buttermilk
1 pound (4 1/2 cups) sifted confectioner's sugar
2 teaspoons vanilla extract
1 cup chopped walnuts
Directions:
1. Preheat the oven to 400 F and butter a 15 1/2" x 10 1/2" x 2" baking pan. In a large bowl, sift the flour, sugar, and baking soda.
2. In a small saucepan, bring the butter, water, and cocoa to a boil over moderate heat. Pour over the flour mixture, whisking until smooth. Blend in the eggs, buttermilk, and vanilla. Pour into the pan. Bake for 15 minutes or just until the top springs back when lightly touched.
3. Meanwhile, make the frosting. In a medium-sized heavy saucepan, over moderate heat, stir the butter, cocoa, and buttermilk for 4 minutes or just until the mixture begins to bubble. Remove from the heat and stir in the remaining ingredients. When the brownies come out of the oven, immediately spread the frosting on top. Cool in the pan on a rack for at least 1 hour, then cut into bars.