2 cups all-purpose flour
2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
1/2 cup shortening
1 cup strong brewed coffee or water
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk
(**If you don't have buttermilk on hand,
substitute 2 tsp. vinegar or
lemon juice in 1/2 cup milk.)
2 eggs
1 tsp. baking soda
1 tsp. vanilla
For Frosting:
1/2 cup (1 stick) butter or margarine
2 Tbsp. dark cocoa
1/4 cup milk
3 1/2 cups unsifted powered sugar
1 tsp. vanilla
Preparation
Preheat oven to 400 degrees.
In a large mixing bowl, combine the flour and the 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 electric mixer.
Pour into well-buttered 17 1/2 x 11 inch jellyroll pan.
Bake at 400'F for 20 minutes or until brownies test done in center.
While brownies bake, prepare the frosting.
In a saucepan, combine the butter, cocoa and milk.
Heat to boiling, stirring.
Mix in the powered sugar and vanilla until frosting is smooth.
Pour warm frosting over brownies as soon as you take them out of the
oven.
Cool. Printer