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
25 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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Texas Sheet Cake Brownies combine melted dark chocolate and butter with eggs, sugar, and vanilla for a rich, fudgy brownie base that is topped with a chocolate frosting featuring cocoa and optional chopped walnuts. This recipe builds on classic slab-style brownies by adding a smooth cocoa frosting that deepens the chocolate experience and provides a soft finish.
Description
The brownie batter is made by melting butter and chopped dark chocolate and then whisking in eggs, sugar, vanilla, optional coffee notes, flour, and salt for balance. The batter is poured into a lined 8-inch pan and baked just until the center sets, ensuring a moist, almost fudgy interior.
While the brownies bake and cool, the frosting is prepared by blending butter, milk, cocoa powder, confectioners’ sugar, vanilla, and optional chopped walnuts for texture and nutty flavor. This frosting is spread evenly over the cooled brownies, creating a soft, chocolaty topping layer.
The brownies hold well at room temperature for up to one week or longer refrigerated or frozen. They combine the dense brownie texture with a creamy cocoa topping and crunchy walnuts to round out the texture profile.
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Ingredients
Brownies
- ½ cup butter 1 stick, unsalted
- 6 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar, or bittersweet chocolate
- 2 egg large
- 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 butter half of 1 stick, unsalted
- 3 tablespoons milk I used unsweetened cashewmilk
- 3 tablespoons cocoa powder unsweetened
- 1 ¾ to 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ¾ cup walnuts optional, chopped, or pecans
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
- Store brownies airtight at room temperature up to one week, refrigerate up to two weeks, or freeze up to six months.
- Use chopped walnuts or pecans in the frosting according to preference to add texture and flavor.
- Watch baking time carefully; brownies should be set in the center without glossiness for optimal texture.
- This recipe is adapted from The Best Turtle Brownies with a chocolate frosting twist.
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
(88%)
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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