Easy Texas Sheetcake Brownies

Posted: Wednesday, June 10, 2009

2 cups all-purpose flour

More like a cake than a brownie, a pan of Easy Texas Sheetcake Brownies will make 24, 2-inch squares. Be sure to frost brownies while they are still warm from the oven.

2 cups granulated sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

1 cup water

1 stick butter

1/2 cup canola oil

1/4 cup unsweetened cocoa

2 large eggs, beaten

1 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, sugar, cinnamon and salt in a small mixing bowl; set aside. Mix buttermilk and baking soda in a glass measuring cup; set aside. In large saucepan, over medium heat, bring the water, butter, oil and cocoa to a boil. Remove from heat and whisk until smooth. Add flour mixture to the cocoa mixture and whisk until smooth. Add buttermilk mixture, eggs and vanilla and blend well. Pour batter into a greased and floured 13x9x1-inch sheet cake pan. Bake for 20 minutes or until cake tests done. Remove from oven and place on wire rack. While cake is still warm, frost with Chocolate Buttermilk Frosting.

Chocolate Buttermilk Frosting

1 stick butter

1/3 cup buttermilk

1/4 cup unsweetened cocoa powder

1 pound confectioners' sugar, sifted

1 teaspoon vanilla extract

In a large saucepan, bring the butter, buttermilk and cocoa to a boil. Remove from heat and whisk until smooth. With a wooden spoon, blend in confectioners' sugar and vanilla and stir vigorously until well blended. Immediately pour and smooth over warm cake. Chill cake in the refrigerator before cutting into 24, 2-inch pieces. Store in refrigerator or at cool room temperature.

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