Makes 48 brownies in a 17 ½-x11-inch jelly roll baking pan.

• 2 cups all-purpose flour
• ½ cup (1 stick) butter or margarine
• 1 cup strong brewed coffee or water
• ½ cup buttermilk
• 1 teaspoon baking soda

• 2 cups granulated sugar
• ½ cup shortening
• ¼ cup dark, unsweetened cocoa
• 2 eggs
• 1 teaspoon vanilla extract

• ½ cup (1 stick) butter or margarine
• ¼ cup milk
• 1 teaspoon vanilla extract

• 2 tablespoon dark cocoa
• 3 ½ cups unsifted powdered sugar

1. In a large mixing bowl, combine the flour and sugar.
2. In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.
3. Pour the boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla extract.
4. Mix well, usng a wooden spoon or high speed on electric mixer.
5. Pour into a well buttered 17 ½-x11-inch jelly roll pan.
6. Bake in a preheated 400°F. oven for 20 minutes or until brownies test done in the center with a toothpick.
7. While the brownies are baking, prepare the frosting. In a saucepan, combine the butter, coca and milk. Heat to boiling while stirring.
8. Mix in the powdered sugar and vanilla until frosting is smooth.
9. Pour warm frosting over brownies as soon as you can take them out f the oven.
10. Cool, cut into 48 bars.

If you don’t have buttermilk on hand, you can 1) Substitute 2 teaspoons vinegar or lemon juice. Mix into ½ cup of milk, or 2) Use powdered buttermilk mixed according to the package directions.

Recipe courtesy of Great American Recipes