2 cups self-rising flour
2 cups sugar
½ cup butter or margarine
½ cup shortening
1 cup strong coffee
¼ cup cocoa powder
½ cup buttermilk
2 eggs
1 teaspoon vanilla extract
Chocolate Frosting (below)

Preheat oven to 400°F.  Spray an 18x11-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, combine flour and sugar.

In a heavy saucepan, combine butter, shortening, coffee, and cocoa powder; bring to a boil, stirring constantly.  Pour into flour mixture.  Add buttermilk, eggs, and vanilla; beat thoroughly.  Pour into prepared jelly-roll pan.

Bake for 20 minutes or until a tester inserted in the center comes out clean.  Pour warm Chocolate Frosting over the hot brownies.  Cool in pan on a wire rack.  Cut into bars.

CHOCOLATE FROSTING

½ cup butter or margarine
2 tablespoons cocoa powder
¼ cup milk
3½ cups confectioners' sugar
1 teaspoon vanilla extract

In a medium saucepan, combine butter, cocoa powder, and milk; bring to a boil, stirring constantly.  Add confectioners' sugar and vanilla; beat until smooth.

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