1 1/2 lbs. butter
2 c. boiling water
3/4 c. cocoa
4 c. all-purpose flour
4 c. sugar
1 c. buttermilk
4 eggs
4 tbsp. baking soda
3 tbsp. vanilla extract

FROSTING:

1/2 lb. butter
1 c. cocoa
2/3 c. buttermilk
1 lb. confectioners' sugar
2 tbsp. vanilla extract
2 c. broken walnuts

In saucepan, combine the butter, boiling water, and cocoa. Stir to blend, and heat until the butter is melted and mixture is bubbly. Sift together flour and sugar, and add to mixture. Beat until smooth and glossy. Add buttermilk, eggs, baking soda, and vanilla, beating well after each addition. Pour into greased 12x18 inch cookie sheet. Bake at 400 degree oven for 25 minutes. Spread with frosting.

FROSTING: Heat butter, cocoa and buttermilk until butter melts and mixture is smooth. Stir in the confectioners' sugar, beating until smooth and shiny. Add vanilla and nuts, stir well and spread on brownies while frosting is still warm. Makes 24 (3-inch) squares.