Texas Brownies

This is a favorite of ours . . . and I confess . . . I  sometimes double the icing recipe! (I only double the icing  if I bake it on a sheet cake . . . if I make it in a 9 x 13 pan, I don’t double the icing). I think these brownies taste better on the second day.

For the Brownies:
2c. all purpose flour
2 c. granulated sugar
3/4 c. oil
1 c. strong brewed coffee (2 heaping tsp instant)
1/4 c. dark unsweetened cocoa
1/2 c. buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
-Combine flour and sugar
-In saucepan mix oil, coffee and cocoa, stirring constantly over medium heat ’till it boils
-Remove from heat and add to flour and sugar
-Add buttermilk, eggs, soda and vanilla
-Mix on high speed with electric mixer
-Pour into a 11″x17.5″ jelly roll pan
-Bake at 400 for 20 min or until toothpick comes out clean

For the Icing:
1 stick of butter
1/4 c. milk
2 T cocoa
3 c. 10x sugar
1 tsp vanilla
-Over medium heat, stir butter, milk, and cocoa constantly until mixture boils
-Remove from heat, stir in vanilla with blender and mix in sugar until smooth
-Spread over HOT brownies
-Let  brownies cool before cutting.

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