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Buttermilk brownies

August 27, 2008

1 stick margarine (see cook's note)
1 cup water
1/2 cup oil (see cook's note)
1/4 cup cocoa
2 cups flour
2 cups sugar
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten lightly
1 heaping teaspoon baking soda
1 teaspoon vanilla

Preheat oven to 400 degrees.

Combine margarine, water, oil and cocoa in saucepan. Bring to a boil.

In a separate bowl, mix flour, sugar and salt. Pour margarine mixture over flour mixture. Stir until well mixed.

Add the buttermilk, eggs, baking soda and vanilla, mixing well after each addition.

Pour the batter into a greased, floured, 10-inch-by-14-inch pan.

Bake for 30 minutes.

Cook's note: Shank uses Crisco oil and Blue Bonnet margarine.

- Courtesy of Zella Shank, who got the recipe from her sister-in-law, Polly Beard

Frosting



1 stick Blue Bonnet margarine (see cook's note)
1/3 cup buttermilk
1/4 cup cocoa
1-pound box of 10x sugar
1 teaspoon vanilla
2 heaping tablespoons, smooth peanut butter (optional)

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After cake has been baking for between 15 and 20 minutes, combine margarine, buttermilk and cocoa in saucepan. Bring to a boil. Remove from heat and add 10x sugar and vanilla, mixing well after each addition.

If desired, add peanut butter (Shank does). The more peanut butter you add, the thicker the frosting becomes. Spread frosting over brownies as soon as they are removed from oven.

Cook's note: Shank prefers Blue Bonnet for the consistency it provides the frosting.

- Courtesy of Zella Shank, who got the recipe from her sister-in-law, Polly Beard

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