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.
Recipe Ingredient Notes
To make Texas Sheet Cake Brownies, you will need the following ingredients:
Brownies
- Flour
- Sugar
- Butter
- Shortening
- Water
- Cocoa
- Buttermilk
- Eggs
- Baking soda
- Vanilla
Frosting:
- Butter
- Cocoa
- Milk
- Powdered sugar
- Vanilla
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Texas Sheet Cake Brownies
- 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℉ 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.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
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.
Enjoy More Delicious Brownies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Texas Sheet Cake Brownies Recipe
Ingredients
- 2 cups flour
- 2 cups sugar
- ½ cup butter
- ½ cup shortening
- 1 cup water
- ¼ cup cocoa
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Frosting:
- ½ cup butter
- 2 Tablespoon cocoa
- ¼ cup milk
- 3 ½ 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℉ 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
new follower from tidymom.. craving brownies now! http://imnotatrophywife.com
laura
Very delicious, I added chopped pecans to the frosting, yum
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!
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?
You could definitely try it! The frosting might not look as pretty, but I bet that they would taste good!
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!
Sounds so yummy! Regarding the 1/2 cup shortening, do you mean oil or something like Crisco?
Can you freeze them?
Yes you can freeze these brownies. Just put them in a freezer bag or an airtight container.
This is a favorite brownie recipe of ours. Recently, I’ve had trouble with the frosting crystalizing. Any helpful hints?
I’ve also made this with coffee for years. the best!
@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.
I make mine with coffee as well and I add chopped pecans to the top of the brownies.
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!
Can I use all butter instead of shortening? Making these today for my sons birthday. Please help.
Michelle, did you make these with just butter? I had the same question since I don’t have shortening….
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.
I made these for the first time today. SO DELICIOUS!! I just wanted to drink the frosting. It was perfect. Thank you!!
I agree!!
YES!! I use marshmallows on top of reg. brownies, an nut also.
Yes Butter Flavor Crisco,
Yes I even freeze with icing, cover with wax paper and a heavy freezer bag,
I need to make these using a 13 x 19 pan. Do you know what the baking time would be?
This recipe is for a sheet cake. You may need to make some recipe adjustments if making them in a smaller pan.
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.
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.
Need calorie count
This recipe sounds so yummy 😋
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.
Love this recipe. How do you spread the frosting so it looks like your picture? Doesn’t change the taste but I would like mine to look like yours when I take them somewhere. Thanks!
We pour warm frosting over brownies as soon as we take them out of the oven. Then run a spatula over the top. You can experiment with how warm the brownies are when you pour the frosting on to get the thickness of the frosting, whether you want it to be a smooth finish or have some room to make a design
I used a jelly roll pan for this. Needed more frosting. thought the frosting would be thinner. frosting was difficult to spread. Did not look right. Taste test coming.
Would all butter or part coconut oil work in this recipe?
Yes, coconut oil or butter can be substituted for shortening in a 1:1 ratio