Texas Sheet Cake Brownies

• Posted on April 26, 2011
• 5 Comments

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

Frosting:
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.

Preparation:
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.