unsweetened cocoa
butter
2 1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
2 cups sugar
2 eggs, slightly beaten
1/2 cup buttermilk or yogurt
1 tsp. vanilla
1 cup chopped walnuts
Confectioners' sugar

In a large mixing bowl, combine 1/4 cup cocoa with 1 cup hot water. Beat in 3/4 cup butter. Cool. Whisk together flour and baking soda, salt and sugar. Mix into the cocoa mixture.

Beat in eggs and buttermilk until well blended; stir in vanilla and nuts. Spread batter evenly in a well-greased 10 x 15-inch pan.

Bake in a preheated 375°F for 20 minutes. Cool for 5 minutes.

Combine equal parts cocoa and confectioners' sugar with small amount of hot water; blend in 2 tablespoons butter until mixture is smooth and of spreading consistency.

Spread frosting over cooled brownies. Cut into serving sized squares.

Variation: Brush with melted butter while still warm and dust lightly with confectioners' sugar.

Submitted by: Belle