Texas Sheet Cake Brownies

4.75 from 27 votes

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!

Course Dessert

Cuisine American

Keyword Texas brownies, Texas Sheet Cake

Prep Time 20

Cook Time 25

Total Time 45

Servings brownies

Calories 280kcal

Author Sue Ringsdorf

Equipment

jelly roll pan

Ingredients

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

Instructions

For the brownies:

Mix the flour, sugar, cocoa, salt and baking soda together in mixing bowl.
2 cups all-purpose flour, 2 cups granulated sugar, 1/4 cup cocoa powder, 1/2 teaspoon kosher salt, 1 teaspoon baking soda
Add melted butter, hot water, and vanilla. Mix well.
1 cup unsalted butter, 1 cup hot water, 1 teaspoon vanilla extract
Add the eggs and sour cream, and beat well.
2 large eggs, 1/2 cup sour cream
Pour the batter into a greased (12x17) 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.
6 Tablespoons unsalted butter, 1 1/3 cup granulated sugar, 6 Tablespoons milk, 1/2 cup chocolate chips, 1/2 cup mini marshmallows
Spread over brownies when cool.

Video

Notes

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.

Nutrition