Servings: Frosts 2 dozen 3-inch brownies
Ingredients:
1/2 cup unsalted butter or margarine
4 Tbsp. unsweetened cocoa
6 Tbsp. buttermilk
1 tsp. vanilla extract
2 cups confectioners sugar
Instructions:
In a small saucepan, heat the ½ cup butter or margarine, the 4 Tbsp. cocoa, and the 6 Tbsp. buttermilk. Remove from heat, pour into bowl, add the 1 tsp. vanilla and 2 cups confectioners sugar. Beat on medium speed with an electric mixer until smooth. If mixture is too stiff, add a little more buttermilk, 1 tablespoon at a time.
Frost brownies when cooled completely.
Makes enough to frost 2 dozen 3-inch brownies, or one 9x13 inch pan of brownies.
Source: DianasDesserts.com
Date: August 9, 2002