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

FROSTING:

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

In large mixing bowl, combine the flour and sugar. Set aside. In heavy saucepan, combine 1 stick butter, shortening, coffee and 1/4 cup cocoa. Stir and heat to boiling. Pour this mixture over the flour mixture; add the buttermilk, eggs, baking soda and teaspoon vanilla. Mix well on high speed of mixer.

Pour into a well buttered 17 1/2 x 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until tested done in center.

Mix frosting ingredients; the butter, cocoa and milk in saucepan. Heat to boiling stirring constantly. Mix in the powdered sugar and vanilla until frosting is very smooth. Pour warm frosting over brownies as soon as you take them out of the oven; smooth and cool completely. Cut into 48 bars.