Texas Brownies

These brownies take some work, but they're totally worth it! *When making the frosting, make sure to use a heat-safe spoon/spatula . . . I melted a spatula once trying to work the powdered sugar lumps out of the frosting. :)

Preheat oven to 400 degrees.

For one 17 1/2 X 11 inch baking pan (48 brownies):

2 c. all-purpose Flour
2 c. Sugar
1/2 c. (1 stick) Butter
1/2 c. Shortening
1 c. Water
1/4 c. unsweetened Dark Cocoa
1/2 c. Buttermilk (or 2 tsp. vinegar or lemon juice in 1/2 c. milk)
2 Eggs
1 tsp. Baking Soda
1 tsp. Vanilla

Frosting: (it is important to make the frosting while the brownies are baking)

1/2 c. Butter
2 tbsp. Dark Cocoa
1/4 c. Milk
1 tsp. Vanilla
3 1/2 c. unsifted Powdered Sugar

In a large bowl, combine flour and sugar. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda, and vanilla. Mix well, use a wooden spoon or high speed on a mixer. Pour into a well-buttered 17 1/2 X 11 inch jelly roll pan. Bake at 400 degrees for 20 minutes or until a toothpick to the center comes out clean.

While brownies bake, prepare the frosting. In a saucepan, combine butter, cocoa, and milk. Heat to boiling, stirring. Mix in vanilla and powdered sugar until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

*Add the powdered sugar a little at a time (having it pre-measured will help) and stir the frosting constantly. You will need all of those 20 minutes of bake time to get this frosting ready.