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Chocolate Buttermilk-Frosted Brownies Recipe Posie Harwood, who finds the best back-of-the-box recipes in the grocery store, is taking one-bowl brownies to new (excessively frosted) heights. I've sampled a lot of brownies in my life. Personally, if I were to get philosophical about it, I like a brownie that teeters on the edge of fudge-like. It should just toe the line: A slight cakiness should keep it from being too dense. Rich but not too rich, it should freeze beautifully and make you the star of all potlucks and picnics and birthday parties, forever and always. This one-bowl recipe fits the bill exactly. The original recipe calls for nuts. More: Are you a cakey or a fudgy person? If you want to get really wild, you could add chocolate chips. The frosting is delicious. If the frosting gives you any trouble, here's some advice I gleaned from own mistakes: If your frosting is very thin and liquidy, try sticking the bowl in the refrigerator for 20 minutes to chill it. Chocolate Buttermilk-Frosted Brownies Makes one 9- by 13-inch pan

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