2 c. flour
2 c. sugar
1/2 c. (1 stick) butter
1/2 c. shortening
1 c. strong brewed coffee or water
1/4 c. dark unsweetened cocoa
1/2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

In a large mixing bowl combine the flour and the sugar. In heavy saucepan combine butter, shortening, coffee, or water and cocoa. Stir and heat to boiling.

Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or high speed on electric mixer.

Pour into a well-buttered 17 1/2 x 11 pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting.

FROSTING:

1/2 c. (1 stick) butter
2 tbsp. dark cocoa
1/4 c. milk
3 1/2 c. unsifted powdered sugar
1 tsp. vanilla

In saucepan combine the butter, cocoa, and milk. Heat to boiling, stirring. Mix the powdered sugar and vanilla until smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool and cut into bars. Makes 48 brownies.

TIP: If you don't have buttermilk, substitute 2 teaspoons of vinegar or lemon juice. Mix into 1/2 cup milk or use powdered buttermilk and mix accordingly.