2 c. all purpose flour
2 c. white sugar
1 stick butter
1/2 c. shortening (Crisco)
1 c. strong brewed coffee or water
1/4 c. cocoa
1/2 c. buttermilk or sour cream
2 eggs
1 tsp. baking soda
1 tsp. vanilla

In a large bowl, combine the flour and sugar. In a saucepan combine butter, shortening, coffee or water and cocoa. Stir and heat until boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on mixer.

Pour into well buttered 17 1/2" x 11" jelly roll pan with sides. Bake at 400 degrees for 20 minutes or until brownies test done in the center. While brownies bake prepare the frosting.

FROSTING: In a saucepan combine 1 stick butter, 2 tablespoons cocoa and 1/4 cup milk. Heat to boiling, stirring constantly. Remove from heat, mix in 3 1/2 c. unsifted powdered sugar and 1 teaspoon vanilla and 1 cup chopped walnuts until smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool and cut into 48 bars.

NOTE: If you don't have buttermilk on hand, substitute 2 teaspoons vinegar or lemon juice to 1/2 cup sweet milk.