Texas Brownies with Chocolate Frosting

Sinfully delicious with a hint of mocha.

Yield

24 brownies

Brownie Ingredients

2 cups all-purpose flour
2 cups granulated (white) sugar
1/2 cup butter or margarine
1/2 cup vegetable shortening
1 cup strong-brewed coffee
1/4 cup unsweetened baking cocoa powder
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda 1 teaspoon vanilla extract

Texas Chocolate Frosting Ingredients

1/2 cup butter or margarine
2 tablespoons unsweetened baking cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
3 1/2 cups confectioners' (powdered sugar), sifted

Directions

Preheat oven to 400°F (204°C). Grease a 15 x 10 x 1-inch jelly-roll pan using Pan Release or cooking spray.

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 vanilla. Mix well. Pour into prepared jelly-roll pan.

Bake for 20 minutes, or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry.

Meanwhile, in a saucepan, combine butter, cocoa, and milk. Heat to boiling, stirring constantly. Remove from heat. Mix in powdered sugar and vanilla and beat until smooth. Spread over the warm brownies.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 20 minutes

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