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1
Preheat oven to 350u00b0F.
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2
Bring the water to a low boil; add the butter and the 4 tbsp of cocoa.
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3
In a mixing bowl combine the brownie dry ingredients and the sugar.
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4
Slowly mix in the water/butter/cocoa mixture.
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5
Whisk the egg and buttermilk together, and quickly add to the batter.
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6
Mix until combined, making sure to scrape the sides and bottom of the bowl.
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7
Grease and dust with cocoa a half sheet pan (restaurant supply style), or line with parchment paper.
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8
Pour batter into the pan and tap the edge of the pan to settle the batter out.
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9
Bake for about 20 min or until brownies test done.
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10
You may need to turn the pan once half way through to even out the cooking, depending on your oven. I do just out of habit.
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11
To make frosting, combine all the frosting ingredients in a mixing bowl and mix until smooth and creamy.
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12
Put frosting in the fridge until you are ready to frost. It is easier to frost if it is a little cool.
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13
Bring it out of the fridge and let it come up to almost room temperature (Should be spreadable, but soft like room temperature butter).
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14
Remove brownies from the oven and allow them to cool completely before frosting.
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15
Cut with a clean knife and enjoy.
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16
To make a cake, doubling the recipe yields enough batter to fill 2 9-inch round cake pans. I highly recommend using parchment on the bottom and greasing the side to get the best results when you try to remove the cake from the pan.
