Texas Brownies

A cross between a Texas Sheet cake and brownies these Texas Brownies are a chocolate dessert recipe with frosting that will hit the spot when you have a chocolate craving!

Jelly roll pan with frosted Texas Brownies and one on a white plate next to the pan

If you enjoy this recipe you might also like White Texas Sheet Cake, Chocolate Syrup Brownies or White Chocolate Chip Brownies.  

Texas Sheet Cake Brownies

This dessert is not quite brownie and not quite cake.  It’s like a whole separate state.  Which may be why they’re called Texas Brownies.  The flavors are big enough and delicious enough to match the size of Texas!

We have our Big Batch of Brownies that are quite simple and use powdered sugar in place of icing and our Best Chocolate Cake is rich and crumbly with a thick layer of icing.  But these Texas sheet cake brownies create their own class of chocolate treats!

This chocolate cake and brownie combo has a rich frosting that sticks to each piece when cut so it can still be held in your hand to enjoy.   I enjoy the richness and flavor of these Texas Brownies more than a Texas Sheet Cake!

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Close up of a the best Texas brownie with a rich layer of frosting

Follow the Instructions for Best Results

The key to success with this recipe is to have all ingredients and tools ready before you begin baking.  Once the recipe is set in motion you need to keep moving until the brownies have been iced.  

We made the mistake of running out of powdered sugar while bringing the first three icing ingredients to a boil. The brownies were in the oven, not far from being done.

The frosting was partially made and eyeballing the amount of powdered sugar on hand did not work out well.  So my husband decided to throw out the first part of the frosting mixture while I ran to a neighbor’s house to get some more powdered sugar.

I’m glad we didn’t compromise on the quality of the recipe because getting each step done correctly made a finished product that we’ll be making many times again!

This recipe came from an old 4-H cookbook that I helped compile in the 90s. The original recipe says to use unsifted powdered sugar in the frosting. I’m tempted to measure the powdered sugar before sifting and then sift it into the saucepan to see if that helps cut down on lumps in the frosting.

Dish of Texas Sheet Cake Brownies next to one on a white plate

Tips For Making Texas Brownies

  • Can use coffee or water depending on your flavor preference.
  • I think buttermilk really makes a big difference in the richness of this recipe.
  • If you cannot get buttermilk you can make it by blending 2 teaspoons of vinegar or lemon juice together with 1/2 cup milk. Powdered buttermilk can also be used by mixing according to package directions.
  • Be sure you have all of the frosting ingredients before baking the cake.
  • The frosting needs to be melted, mixed up and poured on a warm cake for best results.
  • The frosting will need to be stirred for quite a while on low heat to get rid of all of the lumps of powdered sugar.

How to Make a Texas Brownie

  1. Combine flour and sugar in a mixing bowl.
  2. In a heavy saucepan, combine butter, shortening, coffee OR water and cocoa.
  3. Stir often as mixture heats to boiling.
  4. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla.
  5. Mix well.
  6. Pour into a well-greased 15″ jelly roll pan.
  7. Bake at 400°F for 20 minutes or until brownies test done in the center.

How to Make Rich Chocolate Frosting for Texas Brownies

  1. While the brownies bake prepare the frosting.
  2. In a saucepan, combine the butter, cocoa and milk.
  3. Heat to boiling and stir often.
  4. Mix in the powdered sugar and vanilla until frosting is smooth.
  5. Pour warm frosting over brownies as soon as you take them out of the oven. Cool.
Collage of chocolate frosted Texas brownies and one with a bit out of it

Other Delicious Dessert Recipes from the Farm:

Printable Texas Brownies Recipe

Chocolate Texas brownie on a small white plate on a yellow plaid napkin

Texas Brownies

Servings 36 bars
Author: Jennifer
A cross between a Texas Sheet cake and brownies this chocolate dessert recipe with icing will hit the spot when you have a chocolate craving!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

Brownies

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup strong brewed coffee or water
  • 1/4 cup dark, unsweetened cocoa
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Frosting

  • 1/2 cup butter
  • 2 tablespoons cocoa
  • 1/4 cup milk
  • 3 1/2 cup unsifted powdered sugar
  • 1 teaspoon vanilla

Instructions
 

Brownies

  • In a large mixing bowl, combine the flour and sugar.
  • In a heavy saucepan, combine butter, shortening, coffee OR water and cocoa. Stir and heat to boiling.
  • Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well.
  • Pour into a well-greased 15" jelly roll pan.
  • Bake at 400°F for 20 minutes or until brownies test done in the center.

Frosting

  • While brownies bake prepare the frosting.
  • In a saucepan, combine the butter, cocoa and milk. Heat to boiling and stir often.
  • Mix in the powdered sugar and vanilla until frosting is smooth.
  • Pour warm frosting over brownies as soon as you take them out of the oven. Spread frosting to edges right away with a butter knife if necessary. The frosting sets up quickly. Cool and enjoy!

Notes

  • Can use coffee or water depending on your flavor preference.
  • I think buttermilk really makes a big difference in the richness of this recipe.
  • If you cannot get buttermilk you can make it by blending 2 teaspoons of vinegar or lemon juice together with 1/2 cup milk. Powdered buttermilk can also be used by mixing according to package directions.
  • Be sure you have all of the frosting ingredients before baking the cake.
  • The frosting needs to be melted, mixed up and poured on a warm cake for best results.
  • The frosting will need to be stirred for quite a while on low heat to get rid of all of the lumps of powdered sugar.

Nutrition

Calories: 193kcalCarbohydrates: 29gProtein: 1gFat: 9gSaturated Fat: 4gCholesterol: 23mgSodium: 84mgPotassium: 34mgFiber: 1gSugar: 23gVitamin A: 179IUCalcium: 11mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Shared on Weekend Potluck

8 Comments

  1. Deborah Lang says:

    5 stars
    I’ve been making these for years! Never have any left! Everyone’s favorite!

    1. Thanks so much! Glad to hear you love them!

    1. Jennifer @ Plowing Through Life says:

      Hey There! Great question – I haven’t tested this version, but please let me know if you do. Hope you enjoy 🙂

  2. Hi Jennifer. You didn’t say what kind of vinegar do you use do you use apple cider vinegar or do you use distilled white vinegar? Sincerely Sonjia M,

    1. Jennifer @ Plowing Through Life says:

      Great question! I use distilled white vinegar. Hope you enjoy 🙂

  3. Sharron Weldy says:

    Can this recipe be made in a regular 13 x 9 baking dish? If so, what would be the cooking times?

    1. Jennifer @ Plowing Through Life says:

      Hey There! It probably could, but that would change the icing to brownie ratio as the icing is pretty thin. I haven’t tested using the smaller baking dish which would create thicker brownies, so I don’t have the details but please let me know if you do. Hope you enjoy 🙂

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