For one 17 1/2 inch baking pan.

2 c. flour
2 c. sugar
1 stick butter
1/2 c. shortening
1 c. coffee
1/4 c. unsweetened cocoa
1/2 c. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

In a large bowl combine flour and sugar. In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar. Add the buttermilk, eggs, baking soda, and vanilla. Mix well at high speed on electric mixer. Pour into well buttered 17 1/2 x 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes.

FROSTING:

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

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 pieces.