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Texas Sheet Cake Brownie Recipe


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 2 hours 5 minutes
Total Time 2 hours 55 minutes
Servings 24 brownies
A stack of two iced brownies on a piece of parchment.
These Texas Sheet Cake Brownies are everything you love about the classic cake but in brownie form! Rich chocolate flavor and delightful boiled icing! We love including nuts, but you can leave them out if that's what you prefer!

Ingredients  

Brownies

  • 1 cup unsalted butter 227g, I use Kerrygold
  • 2½ cups granulated sugar 500g, I use Domino
  • 2 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 5 large eggs I use Vital Farms
  • 1 cup all-purpose flour 130g, I use King Arthur
  • ¾ cup + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
  • ¾ teaspoon salt
  • ½ cup mini semi-sweet chocolate chips or 4oz. chopped baking chocolate

Icing

Instructions

  • Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction for a 9x13-inch pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
  • Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat.
    Butter ready to be melted in a pot.
  • Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    Sugar being added to melted butter in a pot.
  • Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    Egg being added to a pot with butter and sugar.
  • Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder,  and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
    Flour and cocoa being sifted into a pot of butter and sugar.
  • Fold in the ½ cup mini semi-sweet chocolate chips.
    Mini chocolate chip in a pot of brownie batter.
  • Pour the brownie batter into the prepared baking pan and bake for 27 to 30 minutes.
    Brownie batter in a 9x13-inch pan ready to bake.
  • Cut ⅔ cup salted butter into cubes and melt in a saucepan over medium heat.
    Melted butter in a pot.
  • Sift in 2½ cups powdered sugar and ¼ cup unsweetened cocoa powder and whisk until combined, then whisk in 3 ounces whole milk and 1 teaspoon vanilla extract.
    Powdered sugar and cocoa powder being sifted into a pot.
  • Stir in ¾ cup pecan chips or pieces and then pour over the top of the warm brownies.
    Texas Sheet Cake Icing being poured on brownies in a pan.
  • Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
    A plastic knife slicing through texas sheet cake brownies.

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 90mg | Potassium: 92mg | Fiber: 1g | Sugar: 23g | Vitamin A: 299IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
Find it online: www.sugarandsoul.co/texas-sheet-cake-brownies/