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!
Best Texas Sheet Cake
There is SO much history in this brownie recipe for me. Norma Jean (my mom!) made this many times over the years for family gatherings, 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.
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.
Before there were strict rules at schools (no homemade treats now – boo), I even brought these to our elementary school for our boys’ classrooms. Those were the days.
Pro-Tip: Using a plastic knife is the easiest way to cut these brownies into squares without making a mess of the frosting. Try it!
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 powder, kosher salt, baking soda, and vanilla extract.
- Dairy – Just unsalted butter (yes, two sticks of butter!) and sour cream. I use the light version, but it doesn’t matter that much.
- Hot Water
The following ingredients are needed to make the best warm chocolate frosting.
- 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.
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 cake batter in the prepared 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. Baking time may vary.
Make frosting. In a medium saucepan, combine the butter, sugar, and milk over medium heat. 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 30 minutes or so. You don’t want it too runny, but you also don’t want it too thick.
Spread the chocolate icing on the brownies. When brownies are completely cool, spread the warm frosting on top, and smooth over the top with a spoon. This thin layer of chocolate frosting is my favorite party of these Texas brownies!
STORE the best chocolate cake at room temperature. Cover with plastic wrap or some aluminum foil for best results.
This sheet cake recipe is baked in a large jelly roll pan (linked below). It’s 18×13 inch pan and so the “cake” is thin.
The main difference between sheet cake and regular cake is the size of the pan. Sheet cake is made in a sheet cake pan which is a shallow, jelly roll pan. Regular cake is usually made in a 9×13 pan (or layer cakes etc).
Texas chocolate sheet cake is a thinner cake but one of our favorite cakes!
There are varying opinions on this cake. For me, it’s what my mom called it!
Some say it may have first shown up in a Texas newspaper, which is why it’s called “Texas” sheet cake, while others claim the name comes from the fact that it’s the size of Texas. LOL!
MORE Chocolate Desserts:
More chocolate, anyone? Here are MORE delicious recipes for you.
- Chocolate Muddy Buddies
- Chocolate Covered Ritz Pops
- Chocolate Zucchini Muffins
- Chocolate Cake for Two – our favorite little cakes for a romantic dinner!
Kitchen Tools Used: (affiliate links)
Texas Sheet Cake Brownies
- jelly roll pan
For the brownies:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter – melted
- 1 cup hot water
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
For the frosting:
- 6 Tablespoons unsalted butter
- 1 1/3 cup granulated sugar
- 6 Tablespoons milk – I use 2%
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips – semi-sweet
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.