125 g butter ¼ cup cocoa 1 cup water 1 teaspoon vanilla essence ½ cup buttermilk 2 eggs 1 ¾ cups sugar ½ cup oil 2 cups sifted flour 1 teaspoon bicarb ½ cup chopped pecans (optional)
Brownie Sauce80-100 g butter 1 cup icing sugar ¼ cup cocoa 1 teaspoon vanilla essence ½ - ¾ cup buttermilk
Brownie Method: Boil 1st 3 ingredients together. Remove from heat and allow to cool.Whisk eggs, oil, vanilla and buttermilk in a separate container.Sift dry ingredients in a large bowl. Add whisked mixture and beat with electric beater. Add cooled cocoa/butter mixture and continue to beat until a smooth batter is formed.Pour into large greased pyrex dish and bake in preheated oven (180 degrees) for 25-30 minutes. Once done, remove from oven and prick all over with a fork.
Sauce Method:Add all ingredients in pot and bring to the boil slowly, stirring often. Pour on cake whilst both sauce and cake are still warm. Decorate with chopped pecans on top of sauce and sprinkle some flake on half.