Soft and fudgy Texas sheet cake brownies combine the chewy goodness of brownies with the smooth, creamy frosting of a classic Texas sheet cake.
The brownie itself is packed with flavor, thanks to a generous amount of melted chocolate and cocoa powder.
And to be honest, you could stop there and be super happy.
But the frosting is just too good to miss! It’s silky smooth and perfectly sweet. Seriously, these babies are a dream.
Why You’ll Love These Texas Sheet Cake Brownies
Rich Chocolate Taste: From the base to the topping, there’s no escaping the chocolatey goodness!
Easy Preparation: The only equipment you’ll need is a hand mixer. From there, just stir and pour!
Customizable Toppings: Optional additions like chopped nuts or extra chocolate chips allow you to personalize the brownies to your taste preferences.
Crowd-Pleaser: The large sheet pan size makes this recipe perfect for feeding a crowd at parties, potlucks, or family gatherings.
Ingredients
- Unsalted Butter: Provides rich, creamy flavor and adds moisture to both the brownies and frosting.
- Chocolate Chips: The foundation of a fudgy, chocolate-packed brownie.
- Oil: Adds extra moisture and helps create a dense, chewy brownie texture.
- Eggs: Essential for binding ingredients together and contributing to the fudginess of the brownies.
- Granulated Sugar & Light Brown Sugar: Granulated sugar sweetens and helps with the shiny top, while brown sugar adds depth with a hint of caramel.
- Vanilla Extract: Enhances the overall flavor, bringing warmth and depth to the chocolate.
- Salt: Balances out the sweetness and intensifies the chocolate flavor.
- All-Purpose Flour: Provides structure while keeping the brownies soft and tender.
- Unsweetened Cocoa Powder: Intensifies the chocolate flavor while giving the brownies and frosting a rich, dark color.
- Mini Chocolate Chips (optional): A fun add-in for bursts of extra chocolate in every bite.
- Milk: Gives the frosting a creamy, smooth consistency and helps blend the cocoa powder and sugar.
- Powdered Sugar: Sweetens the frosting and gives it a light, fluffy texture.
- Chopped Walnuts or Pecans (optional): Add a crunchy contrast to the fudgy brownies and creamy frosting.
How to Make Texas Sheet Cake Brownies
Once you try these Texas sheet cake brownies, you’ll be hooked on their incredible texture and flavor.
But you’ll especially love these simple steps!
1. PREP: Preheat the oven to 350°F. Grease a 13×18-inch sheet pan and line it with parchment paper.
2. MELT: Warm the butter, chocolate chips, and oil in a saucepan. Stir until smooth, then set aside to cool.
3. BEAT: Beat the eggs, sugars, vanilla, and salt until thick and pale. Stir in the cooled chocolate mixture by hand. Fold in the flour, cocoa powder, and mini chocolate chips, if using.
4. BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes.
5. FROST: Warm the butter, milk, and cocoa powder in a saucepan until smooth. Whisk in the powdered sugar and vanilla until spreadable.
6. COOL: Let brownies cool for 10 minutes before frosting. Sprinkle walnuts or mini chocolate chips if desired.
7. SERVE: Allow brownies to cool completely before cutting into squares. Enjoy!
Tips For the Best Texas Sheet Cake Brownies
The secret to these brownies is in the method. Melting the butter with chocolate guarantees the best taste and texture.
Meanwhile, beating the eggs with the sugars is how you get that yummy crackly top we all love so much.
And don’t even get me started on the frosting! It’s like a velvety chocolate dream that pairs perfectly with the brownie base.
Need a few more tips? I’ve got you covered:
- Use parchment. Line the sheet pan with parchment paper for easy removal and cleanup.
- Melt the butter properly. Keep the heat on medium-low and take the pan off the heat as soon as the butter is melted. Stir constantly until the chocolate melts (a few lumps are okay).
- Mix gradually. Stir the butter/chocolate and the dry ingredients in by hand. Mix just until combined.
- Avoid overbaking. Bake until a toothpick comes out with a few moist crumbs; do not overbake to maintain fudginess. The brownies will keep cooking a little in the hot pan, so pull them early to be safe.
- Frosting tips. Prepare the frosting while the brownies bake. It should be warm and go on the warm cake for the best texture.
- Chill before slicing. It’s tough, but chill brownies before slicing for cleaner cuts and enhanced flavor.
- Variations. For a unique twist, experiment with different toppings, such as Reese’s Peanut Butter Cups, Snickers, or M&Ms.
How to Store
This recipe is designed to make a lot of brownies! So, chances are you’ll have some leftover.
If that’s the case, here’s how to store them:
To Store: Store cooled leftovers in a single layer in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To Freeze: Flash freeze the brownies, then wrap in plastic and foil. Store in a freezer bag for up to 3 months and thaw at room temperature before serving.
More Brownie Recipes You Have to Try
Lunch Lady Brownies
Skillet Brownie
Nutella Brownies
Brownie Bites
Texas Sheet Cake Brownies
24
servings20
minutes25
minutes329
kcalTexas Sheet Cake Brownies are the ultimate indulgence for chocolate lovers! Soft, fudgy, and super rich, they’re ideal for feeding a crowd!
Ingredients
- For the Brownies
1 1/2 cups unsalted butter
2 1/2 cups (20 ounces) chocolate chips
1/4 cup oil
6 large eggs
1 1/2 cups granulated sugar
1 cup packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 cup mini chocolate chips, optional
- For the Frosting
1/2 cup unsalted butter
1/4 cup milk (whole or 2%)
1/4 cup unsweetened cocoa powder
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 350°F. Grease a 13×18-inch sheet pan and line the bottom with parchment paper.
- Make the brownies: In a large saucepan, warm the butter, chocolate chips, and oil over medium heat. Stir slowly until melted and smooth, then remove from heat and set aside to cool slightly.
- In a large bowl, beat the eggs, sugars, vanilla, and salt on medium-high speed until thick and pale. Gently stir the chocolate mixture in by hand with a spatula, followed by the flour, cocoa powder, and mini chocolate chips, if using.
- Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
- Make the frosting: In a medium saucepan, warm the butter, milk, and cocoa powder over medium heat. Stir until smooth, then remove from heat and carefully whisk in the powdered sugar and vanilla extract. Whisk until smooth and spreadable.
- Let the brownies cool in the pan for about 10 minutes before spreading the warm frosting evenly over the top. If desired, sprinkle coarsely chopped walnuts or extra mini chocolate chips on top.
- Let the frosted brownies cool completely before cutting them into squares or bars. Enjoy your rich, fudgy Texas Sheet Cake Brownies—a perfect treat for any occasion!
Notes
- Wait for them to cool before cutting. This will give you the cleanest slices.
- Don’t overmix. Mix the chocolate and dry ingredients in by hand to avoid tough brownies.
- Frosting tips. Prepare the frosting while the brownies bake. It should be warm and go on the warm cake for the best texture.
