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

In large bowl, combine flour and 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 buttermilk, eggs, baking soda and vanilla. You may substitute 2 teaspoons vinegar or lemon juice into 1/2 cup milk for buttermilk. Mix well with wooden spoon or mixer. Pour into a well buttered jelly roll pan or sheet cake pan. Bake at 400°F for 20 minutes.

Frosting:

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

In saucepan, combine butter, cocoa and milk. Heat to boiling, stirring. Mix in powdered sugar and vanilla until smooth. Pour warm frosting over brownies right out of oven. Cool and cut into as many as 48 bars.