2 cups all-purpose flour
2 cups granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1 cup strong-brewed coffee
1/4 cup unsweetened baking cocoa
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
2 teaspoons vanilla extract, divided use
1/2 cup butter or margarine
2 tablespoons unsweetened baking cocoa
1/4 cup milk
3-1/2 cups powdered sugar, sifted
Preheat oven to 400*F.
In a large mixing bowl, combine flour and sugar. In a heavy saucepan, combine butter, shortening, brewed coffee, and 1/4 cup unsweetened baking cocoa. Heat to boiling, stirring constantly.
Pour the boiling mixture over the flour/sugar mixture. Add buttermilk, eggs, baking soda, and 1 teaspoon vanilla; mix well.
Pour into a buttered jelly-roll pan. Bake for 20 minutes, or until the center is set.
Meanwhile, in a saucepan, combine butter, 2 tablespoons unsweetened baking cocoa, and milk. Heat to boiling, stirring. Mix in powdered sugar and 1 teaspoon vanilla and beat until smooth. Pour the warm frosting over the warm brownies.
Makes 24 bars.