If you’re a chocolate lover (like myself), you will relish this decadent Texan delight! Moist, chocolatey sheet pan brownies, topped off with a rich and creamy chocolate icing. These Texas Sheet cake Brownies are every chocolate lover’s dream!

These brownie squares go great with chopped nuts, whipped cream, and ice cream! Make them for your family and friends, an upcoming event, or stockpile them in the freezer for yourself; I won’t judge you.

Quick & Easy!

This yummy recipe is Easy to make! Quick to bake! And Delicious to eat! You can mix up all the ingredients in just 15 minutes and bake for only 25 minutes; how awesome is that? You’ll still need to make the icing, though, but hey, perfection takes time!

Chocolate!

I love chocolate, and this recipe has no shortage of it. The brownies on their own are delectable but topped with the chocolate icing, it’s just oh so good! Honestly, what’s not to love about this recipe? It’s Chocolate!

How to serve

Once the chocolate topping has set, it’s time to cut out the squares and serve! You can serve this brownie as is or sprinkled with nuts to garnish. The nuts will add more flavor and texture to the brownies. Serve as a dessert or snack.

Serving Size

With this quick and simple recipe, you can whip up 15 servings in one go! This yield is excellent for a small party or gathering or even a bake sale! Serve these up to your guests, and they’ll be dying to know your secret!

Equipment Needed

Sheet pan– Use a deep sheet pan or a baking tray with elevated sides.                                  

Bowl– Use at least 3 medium bowls. Metal, glass, or plastic bowls are fine.

Saucepan– Use this or a pot.

Wooden Spoon– Use a regular wooden spoon to stir the ingredients.

Main Ingredients

Hershey’s– I used this brand for both the chocolate and cocoa powder.             

Bob’s Red Mill– This brand of AP flour will work great for this recipe.

Granulated Sugar– You can use any grocery store sugar for this recipe.

Trader Joe’s– This butter has the best flavor in my opinion.

C&H– I find this powdered sugar to have a very fine and smooth texture.

Substitutes

Whole wheat flour – Use 3/4 cup of whole wheat flour for 1 cup AP flour.

Coconut oil– Use in the same amount as vegetable oil but keep in mind that you have to melt it as coconut oil is solid at room temperature.

Steps to follow

1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
2. Grease a 9×12 sheet pan thoroughly.
3. Over a boiling pot of water, use a bowl to melt the chocolate slowly.
4. In another bowl, mix all the brownie ingredients.
5. Once the chocolate has melted, combine it with the brownie batter and stir.
6. Pour the batter into the prepared pan.
7. Bake for 20 minutes to half an hour or until a skewer to the center comes out clean.
8. In a medium bowl, melt the butter and whisk in the powdered sugar, cocoa powder, and milk; keep this mixture warm.
9. When the brownie’s done baking, take it out of the oven and pour all the icing on it.
10. Leave the iced brownies in the pan to cool completely.
11. Once it cools, cut into squares and serves.

The ingredients

• All-purpose Flour– Combined with sugar, oil, eggs, vanilla, and salt.
• Cocoa Powder– Whisked into melted butter with milk and powdered sugar.
• Salt– This adds flavor to the brownie.
• Sugar– Mixed into the batter to add sweetness.
• Vanilla– Added to brownie batter for flavor.
• Vegetable Oil– this gives the brownie a moist texture.
• Eggs-Mixed into the brownie batter, adds texture.
• Milk– whisked into the icing.
• Chocolate– Melted and added to brownie batter.
• Butter– Melted and combined with icing ingredients.
• Powdered Sugar– Whisked into butter, adds sweetness to icing.

Melting the Chocolate

Melting chocolate is a delicate process, so I used the double-boiler method to do it for this recipe. This required me to boil water in a pot, then place the bowl with the chocolate on top of the open pot and stir until melted. With this method, I slowly melted the chocolate and prevented it from burning.

Microwave the Chocolate

Another way to melt the chocolate is with the use of a microwave. Place the chocolate into a ceramic or glass bowl, then microwave for 30 seconds, remove the bowl, and stir. Return the chocolate to the microwave once more for 30 seconds; when the time is up, remove the bowl and stir until smooth.

Storage Tips

I can store cut brownie squares in an airtight container for about 2-5 days; however, they can last for up to a week in vacuum-sealed bags. They can last even longer when frozen. They will last for a whopping 3 months in the freezer!

Texas sheet cake brownies are quick, easy, and inexpensive to make; this recipe has the perfect serving size for accommodating multiple guests. So go ahead and try your hand at this; I’m sure you’ll do great!

Texas Sheet Cake Brownies

Yield: 15 Servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

Ooey gooey chocolate brownie squares topped in chocolatey icing.

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Ingredients

Brownies

• 1/2 cup unsweetened chocolate
• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 tsp salt
• 4 eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla

Chocolate icing

• 1 stick butter
• 3 1/2 cups icing powdered sugar
• 1/3 cup milk
• 4 tbsp cocoa powder

Instructions

Brownies

1. Preheat the oven to 350°F or 180°C and grease a 9x12 deep baking pan. (not a baking sheet)
2. Using the double boiler method, melt the chocolate in a medium bowl, stir consistently.
3. In a separate bowl, blend all the other brownie ingredients, then add the melted chocolate to the brownie batter and stir.
4. Pour the batter into the prepared pan and bake for 20-30 minutes or until a toothpick to the center comes out clean.

Chocolate Icing

1. While the brownies are in the oven, melt the butter in a medium bowl and whisk in all the remaining icing ingredients. Keep the icing warm.
2. Once the brownies are baked, remove them from the oven and immediately pour the warm icing on top.
3. Allow the brownies to cool, then cut and serve.