2 c. all-purpose flour
2 c. granulated sugar
1/2 c. 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. butter
2 tbsp. dark cocoa
1/4 c. milk
3 1/2 c. unsifted powdered sugar
1 tsp. vanilla

In large bowl, combine flour and sugar. In 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 buttermilk, eggs, baking soda and vanilla. Mix well using wooden spoon or high speed on electric mixer. Pour into well-buttered 17 1/2 by 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center.

While brownies bake, prepare the frosting. In a saucepan, combine 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.