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)!! :D My sweet Grandma 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 . . .
Texas Sheet Cake Brownies
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
- In a large mixing bowl, combine the flour and the sugar.
- In 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 17 1/2x11" pan (like a cookie sheet).
- 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, stirring.
- 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. Cut into 48 bars.