Texas Brownies

This recipe makes a large pan of cake brownies, great for potlucks or to just keep in the freezer for when you get a craving for chocolate.

I have had this recipe for ages on a Great American Recipes card dated 1973. I did not collect the series, it's the only recipe I have from them. Do you have any other recipes from Great American Recipes?

Use a 17 1/2 - 11" jelly roll pan.

2 cups flour
2 cups sugar
1/2 cup butter or marg
1/2 cup shortening 
   (or 1 cup butter in place of butter/shortening)
1 cup strong brewed coffee or water
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk (or milk with 2 tsps vinegar)
2 eggs
1 tsp baking soda
1 tsp vanilla

Frosting:
1/2 cup butter or marg
2 tbsps cocoa
1/4 cup milk
3  1/2 cups unsifted icing sugar
1 tsp vanilla

In a large bowl, combine the flour and sugar.

In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling.

Pour boiling mixture over the flour and sugar in the bowl. Add buttermilk, eggs, baking soda and vanilla.

Mix well using a wooden spoon or mixer on high.

Pour into a well buttered or parchment lined baking sheet.

Bake at 400 F for 20 minutes.

While brownies bake prepare the frosting.
In a saucepan combine the butter, cocoa and milk. Heat to boiling while stirring.

Mix in the powdered sugar and vanilla. Just keep whisking, it'll go from this

to this..

When the brownies come out of the oven, pour the frosting right on. I like using parchment because it holds the frosting in as it runs down the side of the cake.

Cool and cut into squares.

Don't ya just love the crackle of the frosting?