| 2 c all purpose flour | 1/4 c dark cocoa |
| 2 c granulated sugar | 1/2 c buttermilk |
| 1/2 c butter (1 stick) | 2 eggs |
| 1/2 c shortening | 1 tsp baking soda |
| 1 c strong brewed coffee or water | 1 tsp vanilla |
In large mixing bowl, combine flour and sugar.
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 wooden spoon or high speed on electric mixer.
Pour into a well-buttered 17-1/2 by 11 inch jelly roll pan.
Bake at 400° for 20 minutes.
| 1/2 c butter (1 stick) | 3-1/2 c unsifted confectioner’s sugar |
| 2 T dark cocoa | 1 tsp vanilla |
| 1/4 c milk |
While brownies bake, prepare the frosting. In a saucepan, combine the first three ingredients. Heat to boiling, stirring.
Mix in the powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over brownies as soon as possible.
Cut brownies into 48 bars.
A few notes: I have never made these with coffee, because I don’t like coffee. Tonight I made the brownies without buttermilk and the frosting with water instead of milk. Things turned out okay. However, if you start making the frosting right after you put the brownies in the oven, the frosting will change from a glaze into something very close to fudge before the brownies are even ready. This is bad. It doesn’t take long to make the frosting, so I would suggest waiting 10 minutes or so before starting on it. The idea is to drizzle the glaze over the brownies and let it harden into a light, crunchy, delicious chocolate shell.
These are my favorite brownies. I hope you enjoy them.