Texas Sheet Cake Brownies

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 . . . 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 . . .

For one 17 1/2 x 11″ baking pan (48 brownies), you well need:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
1/2 cup shortening
1 cup water
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk*
2 eggs
1 tsp baking soda
1 tsp vanilla

1/2 cup (1 stick) butter or margarine
2 Tbsp dark cocoa
1/4 cup milk
3 1/2 cups powdered sugar
1 tsp vanilla

*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.

1. In a large mixing bowl, combine the flour and the sugar.
2. In 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. Add the buttermilk, eggs, baking soda, and vanilla.
4. Mix well using a wooden spoon or high speed on an electric mixer.
5. Pour into a well greased 17 1/2×11″ pan (like a cookie sheet).
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, stirring.
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. Cut into 48 bars.

Optional: Sprinkle chopped pecans or peanuts on top of the frosting.

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  1. says

    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. says

    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 says

    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 says

    @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. Susan says

    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!

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