If you’ve never tried Texas brownies before, you’re in for a treat! They’re a cross between Texas sheet cake and brownies, all topped with the tastiest homemade frosting. Plus, they’re made in a sheet pan to feed a crowd!
Also known as buttermilk brownies, these Texas brownies are moist, soft, and almost cake-like. The homemade frosting, which is poured over the warm brownies, creates a melt-in-your-mouth treat that’s hard to resist.
If you enjoy these brownies, you might also like my red velvet brownies, which offer a dense, fudgy texture. And for a twist on traditional brownies, try my recipe for blonde brownies, which are made with brown sugar for a rich, caramel flavor.
This recipe comes from my grandma’s stash of vintage recipes. It’s on a laminated card sample from Great American Recipes. I love this recipe not only because it is delicious but it can easily feed many people!
Table of Contents
Why I Love This Recipe
- Classic Flavors: The combination of chocolate and buttermilk in the brownies, topped with a rich, cocoa-based frosting, creates a classic flavor profile that’s hard to resist.
- Family Favorite: This recipe has been a hit with my family for years. It’s the perfect sweet treat to enjoy after dinner or to bring to a potluck.
- Best of Both Worlds: Anyone who loves Texas sheet cake and brownies will love this combo!
- Time-Tested: This recipe has stood the test of time. It’s a classic dessert that’s always a hit, no matter the occasion.
- Crowd-Pleaser: The sheet pan size of these brownies makes them perfect for serving a crowd.
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Key Ingredients
- All-purpose flour: This is the base of the brownie, providing structure and texture.
- Granulated sugar: Sweetens the brownies and helps to give them a dense, fudgy texture.
- Butter: Adds a rich, buttery flavor to the brownies and helps to keep them moist. They’ll also be used in our homemade frosting.
- Strong brewed coffee or water: This is the liquid component of the brownie, enhancing the chocolate flavor.
- Dark unsweetened cocoa: Gives the brownies a deep, rich chocolate flavor and a dark color. We’ll also use it to make the homemade frosting.
- Buttermilk: Adds a tangy flavor to the brownies and helps to activate the baking soda for a light, fluffy texture.
- Eggs: Bind the ingredients together and help to give the brownies structure.
- Baking soda: A leavening agent that helps the brownies rise and become light and fluffy.
- Vanilla extract: Adds a sweet, aromatic flavor to the brownies, complimenting the chocolate.
- Powdered sugar: Sweetens the frosting and helps to give it a smooth, creamy texture.
- Milk: Thins out the frosting, making it easier to spread.
Equipment
- Large Mixing Bowl – You’ll need this to combine the flour and sugar for the brownie mixture.
- Saucepan – This is used to melt the butter, coffee, and cocoa for the brownie mixture, as well as to heat the ingredients for the frosting.
- 17.5×11 inch Jelly Roll Sheet Pan – This is the specific pan size needed to bake the brownies. It makes sure that they bake evenly and to the right thickness.
How to Make Texas Brownies
Preparation
Start by preheating your oven to 400˚F and butter a 17.5×11 inch jelly roll sheet pan. This will make sure that your brownies don’t stick to the pan and are easy to remove after baking.
Step 1 – Combine Dry Ingredients
In a large bowl, combine the flour and sugar. This forms the base of your brownie mixture.
Step 2 – Mix and Combine Wet Ingredients
In a saucepan, combine the butter, coffee (or water), and cocoa. Bring this mixture to a boil, stirring constantly. Once it’s boiled, pour this hot mixture over the flour and sugar. Add the buttermilk, eggs, baking soda, and vanilla extract. Mix all these ingredients together at high speed using a hand-held or electric mixer.
Step 3 – Pour and Bake
Pour your brownie batter into the prepared jelly roll sheet pan. Bake it in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 4 – Make the Frosting
While your brownies are baking, you can prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat this mixture to boiling, stirring constantly. Once it’s boiled, mix in the powdered sugar and vanilla extract. Keep stirring until the frosting is smooth.
Step 5 – Frost the Brownies
As soon as you remove the brownies from the oven, pour the warm frosting over them. The heat from the brownies will help the frosting spread evenly.
Step 6 – Cool and Slice
Let the frosted brownies cool in the pan. Once they’re completely cooled, you can slice them into 48 brownie squares.
Expert Tip
For the best Texas brownies, make sure to frost them while they are still warm. This allows the frosting to melt slightly and seep into the brownies, giving them a rich and fudgy texture.
Recipe Variations
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute by mixing 2 teaspoons of white vinegar or lemon juice with 1/2 cup of milk. This will provide the same tangy flavor and creamy texture to your Texas brownies.
- Coffee or Water: The recipe calls for strong brewed coffee, but if you’re not a coffee lover, you can substitute water. However, I highly recommend using coffee as it adds a depth of flavor to the brownies. If you’re concerned about the caffeine, you can use decaf instead.
- Extra Additions: Feel free to garnish your Texas brownies with nuts, Reese’s peanut butter cups, chocolate chips, M&Ms, or any other goodies you like. This extra touch will add a fun and delicious twist.
What to Serve With
- For a decadently sweet treat, serve these Texas Brownies with a scoop of vanilla ice cream. The cold, creamy texture of the ice cream perfectly complements the rich, fudgy brownies.
- If you’re a coffee lover, pair these brownies with a hot cup of your favorite brew. The hint of coffee in the brownies will enhance the flavor of your coffee, making for a truly satisfying afternoon treat.
- Hosting a brunch? Cut these Texas Brownies into smaller squares and serve them alongside fresh fruit and yogurt. The sweetness of the brownies will balance out the tartness of the fruit, giving your guests the perfect start to their day.
- These brownies are made in a sheet pan which makes them perfect for feeding a crowd. Take them along with you to a picnic, potluck, baby shower, and any family gathering.
Recipe FAQs
These brownies are different than regular ones since they are cakey, light, and beautifully moist. They’re also made in a sheet pan which makes them perfect to feed a crowd.
Pour the warm frosting over the brownies as soon as you remove them from the oven. This allows the frosting to melt slightly and seep into the brownies, giving them a rich and fudgy texture.
If you don’t have buttermilk on hand, you can easily make a substitute. Simply mix 2 teaspoons of white vinegar or lemon juice with 1/2 cup of milk. Let the mixture sit for a few minutes, and it will thicken, providing the same tangy flavor and creamy texture as buttermilk.
The brownies are done baking when a toothpick inserted in the center comes out clean. This indicates that the brownies are fully cooked and have a fudgy texture. Be careful not to over-bake them, as they can become dry.
Yes, you can make the frosting ahead of time and store it in an airtight container. When you’re ready to frost the brownies, make sure to pour it over the brownies when they’re fresh out of the oven.
Absolutely! Feel free to garnish your Texas Brownies with nuts, Reese’s peanut butter cups, chocolate chips, M&Ms, or any other chocolate you like.
Storing and Reheating
- Store: After letting the Texas brownies cool in the pan, cut them into 48 brownie squares. If you have any leftovers, store them in an airtight container at room temperature for up to 3 days. For best results, do not store these brownies in the fridge as they can dry out.
- Freeze: You can also freeze them. Once cooled, store in a freezer-safe container in the freezer for up to 3 months.
- Thaw: I’d recommend allowing the brownies to thaw overnight in the refrigerator and warming them up a little before serving again.
More Chocolate Desserts You’ll Enjoy
Serving Size
- What to Expect: This Texas brownies recipe yields 48 brownie squares, each packed with a rich, fudgy flavor.
- How to Scale: If you want to make a larger batch, you can double the recipe and follow the instructions as directed. You may need to use a larger mixing bowl to combine the ingredients and a bigger sheet pan for baking. Keep an eye on the baking time as it may vary with a larger quantity.
Texas Brownies
Ingredients
Brownies:
- 2 Cups all-purpose flour
- 2 Cups granulated sugar
- 1 Cup butter
- 1 Cup strong brewed coffee or water
- 1/4 Cup dark unsweetened cocoa
- 1/2 Cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Frosting:
- 1/2 Cup butter
- 2 Tablespoons dark unsweetened cocoa
- 1/4 Cup milk
- 3 1/2 Cup powdered sugar unsifted
- 1 teaspoon vanilla extract
Instructions
To make the brownies:
- Combine the flour and sugar in a large mixing bowl.
- In a saucepan, combine the butter, coffee, and cocoa and bring to boil while stirring. Pour the boiling mixture over the flour and sugar.
- Add the buttermilk, eggs, baking soda and vanilla. Mix well on high speed with a hand held or electric mixer.
- Pour into well-buttered 17.5×11 inch jelly roll sheet pan. Bake at 400˚F for 20 minutes or until toothpick inserted in center comes out clean.
To make the frosting:
- In a saucepan, combine the butter, cocoa, and milk. Heat to boiling while stirring.
- Mix in the powdered sugar and vanilla until the frosting is smooth.
- Pour the warm frosting over the brownies as soon as you remove them from the oven.
- Let the Texas brownies cool in the pan and then slice into 48 brownie squares.
Comments & Reviews
Cheryl says
Our favorite brownies! Thank you for sharing the pic of the recipe card. I received this same card in the mail more than 20 years ago, and I made these brownies often. Over time, the recipe was lost, and I was sure I would never find it again. Seeing the card, I knew it was the one! Now, I’ll be using good espresso beans to brew the “coffee.”!
Lynette Rice says
I love it! My favorite is when people reconnect with their favorite recipes they’ve lost. Thank you for sharing!
Kathi says
Thank you for posting the photo of the original recipe card. This is the exact one I made for years and lost the card. They are the best Texas Brownies ever.
Lynette Rice says
Yay! I’m so glad you were able to reconnect!