2 c. all-purpose flour
2 c. granulated 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

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 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 the bowl. Add the buttermilk, eggs, baking soda, and vanilla.

Mix well using a wooden spoon or high speed electric mixer. Pour into a well buttered 17 1/2 by 11 inch jelly roll pan.

Bake at 400°F for 20 minutes or until brownies test done in the center.

While brownies bake, prepare the frosting in a saucepan.Combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.