Name: Texas Sheet Cake Brownies Recipe (Family Favorite)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
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; 1/2 cup butter; 2 Tablespoons cocoa; 1/4 cup milk; 3 1/2 cups powdered sugar; 1 teaspoon vanilla

This recipe for Texas Sheet Cake Brownies has been in our family for years. Our grandma's simple recipe is the best one out there!

Texas Sheet Cake Brownies are one of our go-to recipes when we need to feed a crowd!

Our sweet Grandma 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 so soft and almost cake-like.

Texas Sheet Cake Brownies 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 practically melts in your mouth and adds just the right amount of chocolate flavor.

What could I garnish Texas Sheet Cake 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

Does Texas Sheet Cake 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.

Watch us cook in our kitchens:

Did you know we have a Youtube Channel?

We have hundreds of simple and delicious recipes that your family is going to love.

We take you through each recipe, step by step, so that you can make them for your family.

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.

Looking for more cake recipes?

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Serves: 40

Texas Sheet Cake Brownies Recipe (Family Favorite)

5 from 2 votes

This recipe for Texas Sheet Cake Brownies has been in our family for years. Our grandma's simple recipe is the best one out there!

Prep Time 20

Cook Time 18

Total Time 38

Print Pin

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

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

Nutrition

Calories: 174 kcal · Carbohydrates: 26 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 72 mg · Potassium: 30 mg · Fiber: 0.5 g · Sugar: 21 g · Vitamin A: 161 IU · Calcium: 10 mg · Iron: 0.5 mg

Equipment

Large Mixing Bowl
Heavy Saucepan
Cookie Sheet (17 1/2 x 11 inches)
Whisk

Recipe Details

Course: Dessert

Cuisine: American

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Questions & Reviews

[email protected] says:

new follower from tidymom.. craving brownies now! http://imnotatrophywife.com

laura

Kim says:

Very delicious, I added chopped pecans to the frosting, yum

shandel 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!

Mrs. K 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?

Camille says:

You could definitely try it! The frosting might not look as pretty, but I bet that they would taste good!

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!

Snapshot says:

Sounds so yummy! Regarding the 1/2 cup shortening, do you mean oil or something like Crisco?

Tygrr says:

Can you freeze them?

Cyd says:

Yes you can freeze these brownies. Just put them in a freezer bag or an airtight container.

Doris Oswald says:

This is a favorite brownie recipe of ours. Recently, I've had trouble with the frosting crystalizing. Any helpful hints?

janet brown says:

I've also made this with coffee for years. the best!

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.

Debbie says:

I make mine with coffee as well and I add chopped pecans to the top of the brownies.

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!

michelle says:

Can I use all butter instead of shortening? Making these today for my sons birthday. Please help.

Sharla says:

Michelle, did you make these with just butter? I had the same question since I don't have shortening....

Sandi says:

I know this question was last year, but after dumping the frosting on top of the cake out of the mixing bowl, stick the cake pan back in the turned-off but still warm oven for 30-60 seconds and then spread. That should help.

Karen Fletcher says:

I made these for the first time today. SO DELICIOUS!! I just wanted to drink the frosting. It was perfect. Thank you!!

Sharon Perkins says:

I agree!!

Sharon Perkins says:

YES!! I use marshmallows on top of reg. brownies, an nut also.

Sharon Perkins says:

Yes Butter Flavor Crisco,

Sharon Perkins says:

Yes I even freeze with icing, cover with wax paper and a heavy freezer bag,

Angela says:

I need to make these using a 13 x 19 pan. Do you know what the baking time would be?

Cyd says:

This recipe is for a sheet cake. You may need to make some recipe adjustments if making them in a smaller pan.

Sandi says:

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.

Cyd says:

They are probably good for 2 days, and then they won't taste quite as fresh. You could easily freeze them and then thaw and package. That way you could make them ahead of time.

Karen Allen says:

Need calorie count

Julie J says:

This recipe sounds so yummy 😋

Timman Maupin says:

Reminds me of my childhood. Recipe was perfect! These brownies are a fudgy texture and melt in your mouth! I didn't have buttermilk so I made my own out of 1 part milk/3 parts sour cream. Next time I will add a pinch of salt.

Join The Discussion

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[email protected] says:

new follower from tidymom.. craving brownies now! http://imnotatrophywife.com

laura
Kim says:

Very delicious, I added chopped pecans to the frosting, yum
shandel 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!
Mrs. K 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?
Camille says:

You could definitely try it! The frosting might not look as pretty, but I bet that they would taste good!
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!
Snapshot says:

Sounds so yummy! Regarding the 1/2 cup shortening, do you mean oil or something like Crisco?
Tygrr says:

Can you freeze them?
Cyd says:

Yes you can freeze these brownies. Just put them in a freezer bag or an airtight container.
Doris Oswald says:

This is a favorite brownie recipe of ours. Recently, I've had trouble with the frosting crystalizing. Any helpful hints?
janet brown says:

I've also made this with coffee for years. the best!
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.
Debbie says:

I make mine with coffee as well and I add chopped pecans to the top of the brownies.
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!
michelle says:

Can I use all butter instead of shortening? Making these today for my sons birthday. Please help.
Sharla says:

Michelle, did you make these with just butter? I had the same question since I don't have shortening....
Sandi says:

I know this question was last year, but after dumping the frosting on top of the cake out of the mixing bowl, stick the cake pan back in the turned-off but still warm oven for 30-60 seconds and then spread. That should help.
Karen Fletcher says:

I made these for the first time today. SO DELICIOUS!! I just wanted to drink the frosting. It was perfect. Thank you!!
Sharon Perkins says:

I agree!!
Sharon Perkins says:

YES!! I use marshmallows on top of reg. brownies, an nut also.
Sharon Perkins says:

Yes Butter Flavor Crisco,
Sharon Perkins says:

Yes I even freeze with icing, cover with wax paper and a heavy freezer bag,
Angela says:

I need to make these using a 13 x 19 pan. Do you know what the baking time would be?
Cyd says:

This recipe is for a sheet cake. You may need to make some recipe adjustments if making them in a smaller pan.
Sandi says:

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.
Cyd says:

They are probably good for 2 days, and then they won't taste quite as fresh. You could easily freeze them and then thaw and package. That way you could make them ahead of time.
Karen Allen says:

Need calorie count
Julie J says:

This recipe sounds so yummy 😋
Timman Maupin says:

Reminds me of my childhood. Recipe was perfect! These brownies are a fudgy texture and melt in your mouth! I didn't have buttermilk so I made my own out of 1 part milk/3 parts sour cream. Next time I will add a pinch of salt.