Recipe: 00264 Title : Texas Brownies Author: Joel Ehrlich Date : August 1995 _________________________________________________________________________ Texas Brownies No. 1973 Yields 48 Brownies BROWNIES: 1 tsp Vanilla 2 Cups All Purpose Flour FROSTING: 2 Cups Granulated Sugar 1/2 Cup Butter 1/2 Cup Butter 2 Tbls Dark Cocoa 1/2 Cup Shortening 1/4 Cup Whole Milk 1 Cup Strong Brewed Coffee 3 1/2 Cups Unsifted Powdered 1/4 Cup Dark, Unsweetened Sugar Cocoa 1 tsp Vanilla 1/2 Cup Buttermilk 1 tsp Baking Soda Preheat the oven to 400 degrees. Combine the flour and sugar in a large bowl. Combine the butter, shortening, coffee and cocoa in a heavy saucepan. Heat, stirring constantly, to boiling. Pour the boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix thoroughly at high speed with an electric mixer. Pour into a well buttered (17 1/2"x11") jelly roll pan. Bake until the brownies test done in the center (about 20 minutes). Prepare the frosting while the brownies bake. Combine the butter, cocoa and milk in a saucepan. Heat, stirring constantly, to boiling. Mix in the powdered sugar and vanilla. Mix until until smooth. Pour the warm frosting over the brownies. Spread. Cool. Cut into bars. -=-=-=-=-=-=-=-=-=- _________________________________________________________________________