Texas Sheet Cake Brownies are one of my FAV sweet recipes ever. The ingredient list makes them extra indulgent, but just have a small piece and enjoy every bite! 🙂
Family recipes that are passed down have extra meaning.
There is SO much history in this
cake 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
brownie recipe cake 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.
Don’t you love being able to access recipes from your phone – while shopping at the store? 🙂
This recipe has been passed on and on and on. YOU probably have it somewhere. But hey, now you have it on suebeehomemaker.com, and when you’re out shopping and forgot the recipe, you can just pull this one up in a flash. You’re welcome!
The pictures you see in this post were taken the day I hosted my sweet friend Julie’s 50th birthday party. And yes, I actually cut into it for my blog pics, and then put it carefully back together. Julie didn’t mind (because she is super cool that way), and we were much more focused on the bundle of 50 candles that she was blowing out. Whoa! It was so neat!
Cake or brownies? You decide!
BTW, you can see how moist this
cake brownie recipe is by looking at the pics. SO good. Oh, and the frosting! More butter and sugar, but for special occasions…worth it.
It’s hard to say whether this recipe is more cake vs. brownies. I say both. That’s why it’s called TEXAS SHEET CAKE BROWNIES!!
What I posted this time last year: Homemade Cinnamon Rolls with Caramel Frosting
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A delicious "special occasion" cake/brownie recipe. The ingredients make this one unbelievably moist!
- 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
- 6 Tablespoons unsalted butter
- 1 1/3 cup sugar
- 6 Tablespoons milk
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
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 (12x17) jellyroll pan. Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean.
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.