Buttermilk makes an incredibley rich, tender and flavorful brownie, try it and you'll never bake brownies with sweet milk again...unless you're out of buttermilk!

Iced Buttermilk Brownies

3/4 cup (1 1/2 sticks) butter or margarine

3/4 cup water

1/3 cup unsweetened cocoa powder

1 1/2 cups granulated sugar

1/3 cup buttermilk

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

 

Icing:

1/3 cup butter or margarine

1/4 cup buttermilk

1/3 cup unsweetened cocoa powder

1/4 cup powdered sugar

1. Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking pan with butter or margarine.
2. In a medium saucepan, melt 3/4 cup butter over medium heat. Remove from heat and whisk in water and cocoa until smooth. Whisk in sugar, buttermilk, eggs and vanilla until well-blended and smooth.
3. In a medium bowl, mix flour and baking soda. Whisk flour mixture into cocoa mixture until blended. Batter will be thin. Pour into prepared pan and bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean and edges begin to pull away from the sides of the pan. Set pan on a wire rack to cool for 10 minutes.
4. Meanwhile, prepare icing. In a medium saucepan, melt butter over medium heat. Add buttermilk and cocoa; bring to a boil, whisking until smooth.
5. Remove from heat and whisk in powdered sugar until no lumps remain. Pour icing over brownies. Spread evenly with a metal spatula. Chill for at least 2 hours or until icing is set. Cut into squares. If desired, garnish with chocolate-covered espresso beans, 1 per square.
6. Storage: Can be stored, airtight in refrigerator, up to five days. If desired, store them in the pan in which they were baked.

Makes 36 squares.