Texas Sheet Cake Brownies
User Reviews
4.6
51 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Cooling Time
1 hr
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Total Time
1 hr 30 mins
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Servings
9
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Calories
623 kcal
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Course
Baked Goods
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Cuisine
American
Texas Sheet Cake Brownies
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The brownies are an easy, one-bowl, no-mixer recipe that’s as fast as using a boxed mix and they turn out fudgy with zero cakiness. The frosting comes together in about 1 minute on the stove (sometimes called 1-minute frosting) and you can add nuts if you prefer them on your Texas sheet cake. I like to store the brownies in the fridge but they’re fine at room temp.
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Ingredients
Brownies
- ½ cup unsalted butter 1 stick
- 6 ounces dark or bittersweet chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee leftover or cold coffee is okay, optional but recommended
- 1 teaspoon instant espresso granules optional but recommended
- ¾ cup all-purpose flour
- ½ teaspoon salt or to taste
Frosting
- ¼ cup unsalted butter half of 1 stick
- 3 tablespoons milk I used unsweetened cashewmilk
- 3 tablespoons unsweetened cocoa powder
- 1 ¾ to 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts or pecans optional
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Instructions
Brownies
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
- Bake for about 20 to 25 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the frosting.
Chocolate Frosting
- To a medium saucepan, add the butter, milk, cocoa powder, and heat over medium-high to melt butter. Whisk constantly until butter has melted. Allow mixture to come to a boil and boil for about 15 seconds before removing from the heat.
- Add 1 3/4 cups confectioners’ sugar, vanilla, and whisk until smooth and combined. If you like a tighter frosting add the remaining 1/4 cup sugar.
- Optionally add the nuts.
- Evenly add frosting to the brownies, using a spatula to spread it as necessary.
- Allow brownies to cool uncovered for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and refrigerate for a few hours or overnight because they’re easier to slice when chilled and I prefer the taste when chilled.
Notes
- Storage: Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.
- Adapted from The Best Turtle Brownies
Nutrition Information
Show Details
Serving
1
Calories
623kcal
(31%)
Carbohydrates
76g
(25%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
15g
Cholesterol
83mg
(28%)
Sodium
144mg
(6%)
Fiber
4g
(16%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 623kcal | 31% |
| Carbohydrates | 76g | 25% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 83mg | 28% |
| Sodium | 144mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
51 reviews
Excellent
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