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Texas Brownies II

By: Norma

"The moistest brownies ever!!!"

Rate/Review | Read Reviews (22)

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 1/2 dozen

Ingredients

3 cups all-purpose flour
3 cups white sugar
3/4 teaspoon salt
1 1/2 cups butter
4 1/2 tablespoons unsweetened cocoa powder
1 1/2 cups water
1 1/2 teaspoons baking soda
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup butter
3 tablespoons unsweetened cocoa powder
6 teaspoons milk
4 cups confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch jellyroll pan.
In a large bowl, stir together the flour, sugar and baking soda. In a small saucepan, bring 1 1/2 cup margarine, 4 1/2 tablespoons cocoa, and 1 1/2 cup water to a rapid boil. Pour over the flour mixture and stir until combined. Add the eggs, buttermilk, and vanilla extract; mix well.
Spread batter evenly into the prepared baking pan. Bake in the preheated oven for 20 minutes. Cool before frosting.
Frosting: In a small saucepan, melt 1/2 cup of margarine. Stir in the confectioners' sugar, 3 tablespoons cocoa powder, milk, and 1 teaspoon vanilla, in that order. Beat by hand until creamy, then spread onto cooled sheet of brownies. Cut into squares and enjoy.