• Prep Time: 15 MINUTES
  • Cooking Time: 25 MINUTES
  • Serves: 16

Texas Sheet Cake Brownies

  • Recipe Submitted by on

 Ingredients List

  • Brownies
  • 1/2 cup unsalted butter (1 stick)
  • 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
  • 2 large eggs
  • 3/4 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
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • Frosting
  • 1/4 cup unsalted butter (half of 1 stick)
  • 3 tablespoons milk (I used unsweetened cashewmilk)
  • 3 tablespoons unsweetened cocoa powder
  • 1 3/4 to 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts or pecans, optional


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.
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.

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