2 (20 oz each) boxes brownie mix -- I use Family Size Duncan Hines Chewy Fudge
12 Tablespoons butter, melted
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla
8 Tablespoons butter
2 Tablespoons unsweetened cocoa powder
1/3 cup milk
3 cups powdered sugar
Preheat oven to 325. Line a 9 x 13 metal baking pan with foil -- lightly spray the bottom with baking spray.
Put the brownie mix, butter, buttermilk, eggs and vanilla in a large bowl. Mix with a wooden spoon until combined. Batter will be very thick. Spread in prepared pan evenly and bake for about 45 minutes, until center is set, but still a bit soft.
Let brownies cool for about 20 minutes. Prepare frosting: In a medium saucepan over medium-low heat, melt your butter. Once the butter is melted, add the cocoa powder and milk, stirring until the mixture becomes thick and is JUST starting to boil. Remove from heat and whisk in powdered sugar. Pour over brownies, spreading quickly before it sets.
Let brownies cool to room temperature. Refrigerate them (for easier cutting) and once chilled, remove foil from pan, peel off of brownies, and cut into squares.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!