Texas Sheet Cake Brownies

These Texas Sheet Cake Brownies are so simple and easy to make. We highly recommend trying them. They are the perfect combination of brownies and cake, and you will absolutely love these.

The good thing about these brownies: they make a ton.
The bad thing about these brownies: they make a ton (and I end up eating about half of them). Our sweet Grandma A. makes the best Texas Sheet Cake Brownies and I am so happy that she shared the recipe with me.
I have also heard these called “Buttermilk brownies”. They are so moist and yummy.
I love these because they aren’t as dense as a brownie, but taste very similar to brownies. They are incredibly delicious and easy to make, and you don’t really need a fork to eat them. You could easily serve them on napkins and eat them like a brownie.
I also love the frosting on top of these. It isn’t extremely thick, but it is extremely delicious, and adds just the right amount of chocolate flavor.

what could i garnish these with?

These brownies are so yummy, and look amazing, that they don’t need much of a garnish. However, you could easily make one, or add your favorite nut or candy bar to them.

Here are a few of our favorite recommendations:

  • peanuts
  • pecans
  • walnuts
  • almonds
  • Reese’s Peanut Butter Cups
  • Snicker’s Candy Bar
  • Kit Kat’s
  • Milky Way Bits
  • Chocolate Chips
  • Heath or Toffee Bits
  • Twix Bar
  • M & M’s

do these freeze well?

These do freeze quite well. Although we recommend eating it the same day or within 24 hours of making them, you can freeze them and thaw them, and they will still taste amazing.

To freeze them, we recommend wrapping them in foil, or saran wrap, then placing them in an airtight container.

To thaw, place them in the fridge 48 hours before serving, or on your counter 24 hours beforehand.

We don’t recommend microwaving, because the frosting will melt, and seep into the brownies, and they may taste a little more dry.

looking for another delicious brownie recipe? Watch how to make one of our favorites, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Famous Chocolate Marshmallow Brownies are so simple and delicious. They have been in our family for years, and my mom is now famous for this recipe.

She even gets birthday requests from neighbors, to make these bad boys, and it’s not hard to see why.

Watch how to make them, here:

looking for more DELICIOUS cake recipes? here are a few of our favorite:

Caramel Toffee Crunch Cake
White Texas Sheet Cake
Salted Caramel Lava Cakes
Lemon Blueberry Breakfast Cake
Easy Lemon Sheetcake

Serves: 40

Texas Sheet Cake Brownies

20 minPrep Time

18 minCook Time

38 minTotal Time

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Ingredients

  • 2 cups flour
  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup water
  • 1/4 cup 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 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. In a large mixing bowl, combine the flour and the sugar.
  2. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
  3. Pour boiling mixture over the flour and sugar in the bowl.
  4. Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
  5. Pour into a well greased cookie sheet (17 1/2 x 11 inch) pan.
  6. Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
  7. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
  8. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
  9. Pour warm frosting over brownies as soon as you take them out of the oven. Let cool and cut into 40 bars.

Notes

*If you don't have buttermilk, no worries! Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let sit for a minute before adding to other ingredients.

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Comment on this Recipe

25 Responses to “Texas Sheet Cake Brownies”

  1. These are so close to the recipe I've made for years. One delicious change you should definitely try is to use a STRONG cup of cold coffee in place of the water! It doesn't make it taste like coffee. It just gives the chocolate a more intense and rich flavor. It's SO good! Oh, and the buttermilk (or milk and vinegar) is a MUST in this recipe. It can make or break the actual results, so if anyone is thinking they can use milk instead, don't do it!
  2. Ok, so I pinned both this recipe and Mom's Famous Marshmallow Brownies and I can't decide which to make for upcoming company. This looks richer & chocolate-ier but I also have a bag of marshmallows I'm wanting to use up. Do you think if I put the bag of marshmallows on top of this cake and bake prior to frosting if I could get the best of both worlds?
  3. MeeskiteMama
    Oh my goodness, I have made these brownies probably a dozen times since I first found the link to your blog on Pinterest a few months ago...they've been a hit wherever they've gone! Church dinners, family get togethers, or just for this house. I've never seen them last more than forty eight hours anywhere. Thank you (and your grandmother!) so much!
  4. Courtney
    @snapshot - Crisco is a brand of shortening. If you are anti-soy like my house due to a food allergy, there are alternatives like coconut oil which is solid at a cool room temp of 70. They do also make some options that are still a shortening just without any soybean oil. Another option is lard. It would do the same thing. I am making these tonight for tomorrow.
  5. I love these brownies! However after making them today I know why I stopped making them. I can't get the frosting onto to the cake quickly enough to be able to spread the frosting out smooth. I follow the recipe exactly but today's frosting was awful. Any suggestions? Thanks!
  6. How long do the brownies last if you're not freezing them? What would their shelf life be if you're packaging the cut bars in individual cello packages? I wanted to try making these for a church fair but we have to individually wrap them for selling at the country store. Almost every person who buys baked goods asks the same question.

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