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 or sour milk*
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 flour and sugar in the bowl. Add buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 x 11-inch jelly roll pan.

Bake at 400°F for 20 minutes or until brownies test clean in the center. While brownies bake, prepare frosting.

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 saucepan combine butter, cocoa and milk. Heat to boiling, stirring constantly. Mix in powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as you take them out of the oven. Cool.

Note: To make sour milk, add 1/2 tablespoon vinegar to 1/2 cup regular milk and let stand 5 minutes.