2 c. all-purpose flour
2 c. 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

(If you don't have buttermilk on hand, substitute 2 teaspoons lemon juice and mix into 1/2 cup milk.)

FROSTING:

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

In large bowl, combine flour and sugar. In a 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 on mixer. Pour into a well buttered 17 1/2 x 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 the butter, cocoa and milk and heat to boiling. Mix in the powdered sugar and vanilla until smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.