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This recipe for BUTTERMILK BROWNIES, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandi McIntosh


1 stick Margarine 1 cup Water
cup Cocoa cup Oil
2 cups Flour 2 cups Sugar
tsp. Salt cup Buttermilk
2 Eggs 1 tsp. Vanilla
1 tsp. Baking Soda

1 stick Margarine 1 lb. box of Powdered Sugar
cup Cocoa 1/3 cup Buttermilk
1 cup Pecans 1 tsp. Vanilla

Pre Heat oven to 350

For Brownies
Combine margarine, water, cocoa and oil in a saucepan and bring to a boil. Pour this over mixture of flour, sugar and salt and stir well. Add buttermilk, eggs, baking soda and vanilla. Stir well and pour into greased jelly roll pan.

Bake for for approximately 20-25 min.

For the Icing.
Combine margarine, cocoa and buttermilk in a saucepan and bring to a boil. Remove from heat and add powdered sugar, pecans and vanilla.

Icing should be placed on the brownies immediately after coming out of the oven.




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