1/2 c. unsalted butter
1/4 c. unsweetened cocoa powder
1/2 c. vegetable oil
2 c. sugar
2 large eggs
1/4 c. buttermilk
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. semi-sweet chocolate chips
Preheat oven to 400 degrees. Line a 9x13-inch baking pan with parchment paper; set aside. For the brownies, in a small saucepan, over medium heat, combine the butter, cocoa powder and vegetable oil. Melt butter and bring to a boil and then remove from heat. In a large mixing bowl, combine the sugar, eggs, buttermilk and vanilla. Slowly whisk in the melted butter mixture. Add in flour, baking soda and salt and stir until just combined. Fold in the chocolate chips. Pour into prepared baking dish and bake for 19-20 minutes. Remove from oven and allow to cool while you make the frosting.
Buttermilk Frosting:
1/2 c. unsalted butter
1/2 c. buttermilk
1/4 c. unsweetened cocoa powder
1 tsp. vanilla
4 c. powdered sugar
In a small saucepan, combine the butter, buttermilk and cocoa powder. Melt butter and bring to a boil. Remove from heat. In a medium mixing bowl, add the powdered sugar. Pour the melted butter mixture over the powdered sugar and add the vanilla. Whisk together until combined and pour over slightly cooled brownies. Spread out evenly. Refrigerate for at least two hours, until set. Cut and enjoy.
adapted from: Shugary Sweets