Texas Sheet Cake Brownies are a chocolatey delight and a serious crowd pleaser. This classic recipe comes from Norma Jean’s Kitchen, and is one of our special occasion desserts. So moist and delicious every time!
There is SO much history in this brownie recipe for me. Norma Jean (my mom!) made this many times over the years, and I can literally remember the partially eaten pan sitting on the stovetop. I would take a small sliver every time I walked by it, because you know, there are less calories in small pieces. Unless you devour an entire row without realizing it.
After having kids, I started making this for our boys’ birthdays. I made it for school parties, big birthday bashes with lots of kids, and for just our family – which was dangerous. I still know how to cut small slivers that add up to a row.
This recipe has been passed on and on and on. If I know you, you probably have it written down somewhere. But if not, now you have it right here on the blog.
Ingredients needed for Texas Sheet Cake Brownies:
You can make the brownie batter in one bowl, with a whisk (shown below)! So easy.
- Pantry Staples – You’ll need the usuals here: all-purpose flour, sugar, cocoa, salt, baking soda, and vanilla. I order THIS vanilla, ever since my mother recommended it. The BEST.
- Dairy – Just unsalted butter and sour cream. I use the light version, but it doesn’t matter that much.
- Hot Water
- More butter! 😀
- More sugar…
- Mini Marshmallows
- Chocolate Chips
Now that we’ve got the super simple list of ingredients, we can talk about how to make this amazing dessert that you will soon fall in love with. I know it.
How to make the best Texas Sheet Cake Brownies:
- Make the batter. In a large mixing bowl, combine the dry ingredients – flour, sugar, cocoa, salt, and baking soda. Add melted butter, hot water, and vanilla. Combine, and then add sour cream light and the eggs. Mix well.
- Pour batter. Spray a large jelly roll pan with baking spray, and pour the batter in the pan, smoothing it out evenly throughout.
- Bake. Bake the brownies in a preheated oven for approximately 25 minutes, or until a toothpick, when inserted, comes out clean.
- Make frosting. In a small saucepan, combine the butter, sugar, and milk. Bring to a boil, and then reduce heat. Add the marshmallows and chocolate chips, and stir until completely melted. Remove pan from heat and let the frosting set up slightly. This may take an hour or so. You don’t want it too runny, but you also don’t want it too thick.
- Spread the frosting on the brownies. When brownies are completely cool, spread the frosting on top, and smooth over the top with a spoon. Add a sprinkle of kosher salt (optional).
This recipe has definitely been my go-to over the years, especially pre-blog. They are super easy to decorate in a variety of ways and for a variety of occasions – for birthdays, holidays, engagement parties, anniversaries, and so on. I highly recommend you try them and check back with me. Soon! 😀
Make these brownies next: Triple Chocolate Brownies
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Texas Sheet Cake Brownies
- jelly roll pan
For the brownies:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 cup cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter – melted
- 1 cup hot water
- 1 teaspoon vanilla
- 2 large eggs
- 1/2 cup sour cream
For the frosting:
- 6 Tablespoons unsalted butter
- 1 1/3 cup sugar
- 6 Tablespoons milk
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
For the brownies:
- Mix the flour, sugar, cocoa, salt and baking soda together in mixing bowl.
- Add melted butter, hot water, and vanilla. Mix well.
- Add the eggs and sour cream, and beat well.
- Pour the batter into a greased (12×17) jelly roll pan. Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean.
For the frosting:
- In a mediums saucepan, boil the butter, sugar, and milk for two minutes. Add chocolate chips and marshmallows, and stir until melted.
- Spread over brownies when cool.
- If the frosting is too runny, let it sit for awhile to thicken slightly. If it gets too thick, you can always add a couple drops of milk.
- These brownies stay fresh on the counter for several days.