photograph by Matt Hulsman

Chocolate Squares:

1 stick butter
1 cup buttermilk
2 cups brown sugar
2 eggs
2 cups flour
2 tablespoons cocoa
1 teaspoon baking soda
1 tablespoon vanilla


6 tablespoons milk
1 stick butter
1 cup brown sugar
1 cup pecans, chopped
1 small bag frozen coconut, thawed

Preheat oven to 350º. Grease a 9-inch x 13-inch baking dish. Melt butter; add buttermilk, brown sugar, and eggs. In separate bowl, mix flour, cocoa, and baking soda. Add to buttermilk mixture, and stir to combine; add vanilla. Pour into prepared baking dish. Bake for 30 minutes. In small saucepan, combine milk, butter, brown sugar, pecans, and coconut for the icing. Place saucepan over medium heat, and cook until almost boiling, stirring frequently. Immediately pour over cooked cake, and return to oven. Continue baking until top is bubbly, watching to prevent scorching. Cool slightly; cut into squares.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.