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How To make Texas Brownies

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2 c All-purpose flour
2 c Granulated sugar
1/2 c Butter or margarine
1/2 c Shortening
1 c Strong brewed coffee
-(or water) 1/4 c Dark, unsweetened cocoa
1/2 c Buttermilk
2 Eggs
1 t Baking soda
1 t Vanilla

FROSTING:

1/2 c Butter or margarine
2 T Dark cocoa
1/4 c Milk
3 1/2 c Unsifted powdered sugar
1 t Vanilla
In a large mixing bowl, combine the flour and sugar. In 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, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 by 11 inch jelly roll pan. Bake at 400~F for 20 minutes or until brownies
test done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. 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. Cool. Cut into 48 bars. * 2 tsp vinegar or lemon juice mixed into 1/2 cup milk may be substituted for the buttermilk. Source: Great American Recipes -----

How To make Texas Brownies's Videos

Easy Texas Sheet Cake Recipe

Moist, decadent, and full of chocolate flavor, this Texas Sheet Cake recipe is the best and the easiest chocolate cake you’ll ever make. A large, thin chocolate cake made in a sheet pan and covered in warm chocolate frosting with pecans, this sheet cake is always a hit at parties and potlucks.

RECIPE:

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Christine Brown Makes Texas Brownies with Mykelti | Cooking With Just Christine

Christine's daughter Mykelti -- pregnant with twins! -- stops by to make an easy, chocolatey sheet-pan brownie recipe with mom.

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My Go-To Brownies (Baked on a Sheet Pan) - by Chef Dominique Ansel

Baking cakes and brownies on a sheet tray (that’s at least 1” tall) allows for an even uniform layer, so you can cut it into any shape you’d like, from individual bites to a large round for the base of a layered cake. It’s how we assemble cakes here in our kitchens, and I’ll show you how in my book, Everyone Can Bake. (Link in bio⬆️) Here’s what you’ll need:

INGREDIENTS
(*Note: this recipe makes a big double batch since we’re filling a whole sheet tray; half this recipe if you're using a standard 8 round or square cake pan):
300 g (2 2/3 sticks) unsalted butter, at room temp
600 g (3 cups) sugar
270 g (6 large) eggs
140 g (1 cup + 8 tsp) cocoa powder
6 g (1 tsp) salt
8 g (2 tsp) baking powder
230 g (2 cup) AP flour
450 g (16 oz, or 2 2/3 cups) chocolate chips*
*I used Valrhona Caraibe 66% dark chocolate chips for this, but you can use milk chocolate chips or a combo of both

EQUIPMENT:
Standard half sheet pan that's at least 1-inch tall or higher (you can use an 8 round cake pan or square baking pan too, but will need to half the recipe)
Silicone mat
Mixing bowl
Spatula
Whisk

1. Preheat oven to 350°F (175°C).

2. Combine butter and 200 g (1 cup) sugar in a medium saucepan. Heat over medium, stirring slowly, until sugar dissolves and butter has melted, 1-2 min.

3. Whisk together eggs and remaining 400 g (2 cups) sugar until smooth.

4. Pour sugar mixture into egg mixture, whisk to combine. Add cocoa powder, salt, baking powder, and flour. Whisk to combine. Fold in chocolate chips with a spatula until evenly incorporated. Pour batter into the sheet pan lined with a silicone mat until it reaches halfway up the sides. Level surface with a spatula if needed.

5. Bake for about 25 min if using a sheet pan (if using a square baking pan or round cake pan, baking time will vary). Because of their dark color, it’s harder to tell when brownies are ready. Look for the top to set, with a few cracks in the surface.

6. Let the brownie cool completely on the sheet pan, then gently run an offset spatula around the edges to loosen from the pan. To unmold, place a piece of parchment paper on top of the brownie, then another sheet pan on top. Invert, then gently peel away the silicone mat. Set aside until ready to glaze with caramel.

Check out my book, Everyone Can Bake (DominiqueAnselBook.com), for the full Soft Caramel recipe. Happy Baking, everyone!

(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)

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Frosted Texas Brownies Recipe and video

RECIPE:

These Frosted Texas Brownies are made with a whisk and a bowl — no mixer required! They make a huge sheet pan and are perfect for potlucks!

Texas Sheet Cake Brownies

Texas Sheet Cake Brownies are a chocolatey delight and a serious crowd pleaser. This classic recipe comes from Norma Jean’s Kitchen, and is one of our special occasion desserts. So moist and delicious every time!

Texas sheet cake| Cake Brownie | Best Chocolate Cake Recipe!

#CakeBrownie
#easychocolatecakerecipe
#moistchocolatecakerecipe
#bestchocolatecakerecipe

1 cup water
2 sticks of butter (real butter)
1/3 cup cocoa

2 cups of sugar
2 cups of flour
1 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Icing:
1/2 stick butter
3 Tbsp cocoa
3 Tbsp buttermilk
2 1/4 cups powdered sugar
1/2 tsp vanilla
(Add additional buttermilk as needed...1 to 3 teaspoons)

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