Texas Brownies

2 cups flour
2 cups granulated sugar
2 sticks butter
1 cup water
4 tbsp cocoa
½ cup buttermilk
1 teasp baking soda
2 eggs, beaten
1 teasp vanilla extract
1 stick butter
⅓ cup milk
4 tbsp cocoa
4½ cups powdered sugar
½ teasp vanilla extract
1 cup pecans, chopped


If you don't have buttermilk, pour a little vinegar in the bottom of a measuring cup. Then add enough milk to the amount needed, in this case 1/2 cup. Let this sit on the counter as you work on the other parts of the recipe.
Combine 2 cups of flour and 2 cups of sugar in a bowl and set aside.
Melt 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in a pan on the stove, bringing the mixture to a boil. Remove from heat.
Add flour and sugar to cocoa mixture and mix well.
Add 1 teaspoon of baking soda to buttermilk, then add this, 2 beaten eggs and 1 teaspoon of vanilla to cocoa mixture and mix well.
Pour into a greased 16 X 11-inch pan and bake in a pre-heated 400 degree oven for 20 minutes.
While brownies are baking, make frosting:
In a pan on the stove, heat to boiling 1 stick of butter, 1/3 cup of milk, and 4 tablespoons of cocoa. Remove from heat and stir in 4 1/2 cups of powdered sugar, 1/2 teaspoon of vanilla, and 1 cup of chopped nuts.
As soon as the brownies come out of the oven, frost them before letting them cool.