Texas Brownies
Servings 48 brownies
brownies
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!
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 17.5x11 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.
Notes
No buttermilk? If you don't have buttermilk on hand you can mix 2 teaspoons of white vinegar or lemon juice with 1/2 milk.
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.
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.
Nutrition
Serving: 1brownie | Calories: 109kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 75mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 193IU | Calcium: 9mg | Iron: 0.4mg