In a large mixing bowl, combine the flour and sugar. Then 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 the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 ½ x 11” jelly roll pan
Bake at 400ºF for 20 minutes or until brownies test done in the center.
Tip: If you don’t have buttermilk on hand, substitute 2 tsp. vinegar or lemon juice, mix into ½ cup milk.
½ cup (1 stick) butter or margarine
2 tbsp dark cocoa
¼ cup milk
3 ½ cups unsifted 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 and cut into 48 bars.