Instructions: Grease a 15 x 10 x 1 inch baking pan; set aside. In a large bowl, stir together flour, granulated sugar, baking soda, and the 1/2 teaspoon salt; set aside. In a medium saucepan, combine the water, 1/2 cup butter, the oil, and 1/4 cup cocoa powder. Heat just to boiling, stirring to melt butter; add hot liquid to flour mixture. Beat with an electric mixer on low speed just until dry ingredients are moistened. Add the 1/2 cup buttermilk, the eggs, and 1 teaspoon vanilla. Beat on low speed for 1 minute. (Dont overbeat.) (Batter will be thin.)

Pour into the prepared baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack.

For frosting, in large bowl, combine powdered sugar and salt; set aside. In medium saucepan, combine 1/2 cup butter, the 1/3 cup buttermilk, and 1/4 cup cocoa powder; heat and stir over medium heat until butter is melted. Pour hot buttermilk mixture over powdered sugar mixture. Add 1 teaspoon vanilla. Beat with an electric mixer on low speed just until combined; beat on medium speed until smooth. By hand, stir in nuts, if desired. Carefully pour the warm frosting over the warm brownies; spread evenly. Cool completely. Cut into bars.

Makes 48 brownies.

*Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand in a warm place for 5 minutes before using. Use 1/2 cup of the sour milk in batter and 1/3 cup in frosting; discard remaining.

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