Texas Sheet Cake Brownies — These brownies are an EASY, one-bowl, no-mixer recipe that’s as fast as using a boxed mix! They turn out fudgy with ZERO cakiness. The frosting comes together in about 1 minute on the stove and you can add nuts if desired!
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Frosted Texas Sheet Cake Brownies
Texas sheet cakes are something I rarely make because I never ‘need’ an enormous chocolate cake laying around.
Enter: an 8-inch pan of ultra fudgy brownies topped with Texas sheet cake frosting — which is a boiled cocoa powder frosting — and I’ve got the best of both worlds. I can fulfill my chocolate fix with a manageable pan size.
The brownies are an easy, one-bowl, no-mixer recipe that’s as fast as using a boxed mix and they turn out fudgy with zero cakiness. The frosting comes together in about 1 minute on the stove (sometimes called 1-minute frosting) and you can add nuts if you prefer them on your Texas sheet cake.
It’s a brownie base I’ve fallen in love with because it’s easy and always delivers amazing results. Rich, decadent, and addicting!
Love Texas Sheet Cake?
Be sure to make my Classic Texas Sheet Cake and White Chocolate Texas Sheet Cake recipes as well!
Ingredients in Texas Sheet Cake Brownies
This Texas brownie recipe has two parts: the fudgy brownie base and the quick boiled chocolate frosting.
For the brownies:
- Unsalted butter
- Dark chocolate
- Eggs
- Granulated sugar
- Vanilla extract
- Brewed coffee (optional)
- Instant espresso granules (optional)
- All-purpose flour
- Salt
For the boiled frosting:
- Unsalted butter
- Milk
- Cocoa powder
- Confectioners’ sugar
- Vanilla extract
- Walnuts or pecans (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Texas Sheet Cake Brownies
Making Texas sheet cake brownies with chocolate frosting is very easy, but you need to let the brownies cool completely before slicing. The frosting is added to the brownies while they’re still warm, so both the brownies and the boiled frosting need time to cool and set up.
Here’s how the brownies are made:
- Brownies: Melt the butter and chocolate together in the microwave.
- Stir in the eggs, sugar, vanilla, optional coffee, optional espresso granules.
- Add the flour and salt.
- Turn the brownie batter into an 8×8-inch baking dish that’s been sprayed with non-stick spray.
- Bake until the center of the brownies has just set but is still slightly glossy.
- Frosting: While the brownies cool, make the frosting. Add the butter, milk, and cocoa powder to a saucepan and bring the mixture to a boil.
- Boil for 15 seconds, then remove from the heat and stir in the confectioners’ sugar and vanilla. Add the nuts, if using.
- Turn the routing over the still-warm brownies.
- Cool completely before serving.
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Texas Sheet Cake Brownies
Ingredients
Brownies
- ½ cup unsalted butter, 1 stick
- 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon brewed coffee, leftover or cold coffee is okay, optional but recommended
- 1 teaspoon instant espresso granules, optional but recommended
- ¾ cup all-purpose flour
- ½ teaspoon salt, or to taste
Frosting
- ¼ cup unsalted butter, half of 1 stick
- 3 tablespoons milk, I used unsweetened cashewmilk
- 3 tablespoons unsweetened cocoa powder
- 1 ¾ to 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts or pecans, optional
Instructions
Brownies
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary.
- Bake for about 20 to 25 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the frosting.
Chocolate Frosting
- To a medium saucepan, add the butter, milk, cocoa powder, and heat over medium-high to melt butter. Whisk constantly until butter has melted. Allow mixture to come to a boil and boil for about 15 seconds before removing from the heat.
- Add 1 3/4 cups confectioners’ sugar, vanilla, and whisk until smooth and combined. If you like a tighter frosting add the remaining 1/4 cup sugar.
- Optionally add the nuts.
- Evenly add frosting to the brownies, using a spatula to spread it as necessary.
- Allow brownies to cool uncovered for at least 1 hour before slicing and serving. I prefer to cover the brownies with foil and refrigerate for a few hours or overnight because they’re easier to slice when chilled and I prefer the taste when chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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