1 c. butter
1 c. water
1/3 c. cocoa
2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
2 slightly beaten eggs
1 1/2 tsp. vanilla

In medium saucepan, combine butter, water and cocoa; cook and stir until mixture comes to a boil. Remove from heat and set aside. In a bowl stir together flour, sugar, soda and salt; add buttermilk, eggs and vanilla. Beat until smooth. Stir batter into hot cocoa mixture; beat by hand until well blended. Pour into greased and floured 15x10-inch baking pan. Bake in 400 degree oven for 20 minutes. While brownies are still warm, pour chocolate buttermilk frosting on top.

CHOCOLATE BUTTERMILK FROSTING:

In saucepan combine 4 tablespoons butter, 1/4 cup cocoa and 1/2 cup buttermilk. Bring to boiling and remove from heat. Add 1 teaspoon vanilla and 2 1/2 cups sifted powdered sugar. Add 1 cup chopped nuts and immediately pour over cake. Make 1 1/2 recipe of frosting for a real rich brownie.