Frosted Cocoa Brownies
|Sugar||2 Cup (32 tbs)|
|Self rising flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Cocoa||1⁄4 Cup (4 tbs) (plus 1 tablespoon)|
|Butter/Margarine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Vanilla extract||1 Teaspoon|
Combine sugar, flour, soda, and cocoa; stir well, and set aside.
Combine butter and water in a small saucepan; cook over medium heat, stirring occasionally, until butter melts.
Pour over flour mixture.
Beat at medium speed of an electric mixer about 1 minute.
Add buttermilk, eggs, and vanilla; beat just until blended.
Pour into a greased and floured 18- x 12- x 1-inch jellyroll pan.
Bake at 400° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
Spread frosting over brownies.
Cool and cut into 2-inch squares.