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Yield: Makes 24 three-inch squares.

Possibly the very best brownies you have ever eaten. The original recipe calls for one tablespoon vanilla, but Mrs. Dudley uses four tablespoons, which she feels makes the brownies even better.


  • 1-1/2 pounds butter or margarine (6 sticks)
  • 2 cups boiling water
  • 3/4 cup cocoa
  • 4 cups unsifted flour
  • 4 cups sugar
  • 1 cup buttermilk
  • 4 eggs
  • 4 teaspoons baking soda
  • 1 to 4 tablespoons vanilla
  • Frosting for Brownies (recipe follows)


In a saucepan, combine the butter, boiling water, and cocoa. Stir to blend, and heat until the butter is melted and mixture is bubbly. Sift together flour and sugar, and add to mixture. Beat until smooth and glossy. Add the buttermilk, eggs, baking soda, and vanilla, beating well after each addition. Pour into greased 18x12-inch cookie sheet, and bake in 400 degree F oven for 25 minutes. Spread with Frosting for Brownies.

Frosting for Brownies


  • 1/2 pound butter or margarine (2 sticks)
  • 1 cup cocoa
  • 2/3 cup buttermilk
  • 1 package (1 pound) confectioners' sugar
  • 2 tablespoons vanilla
  • 2 cups broken walnuts


Updated Thursday, November 8th, 2007

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