Texas Sheet Cake Brownies
Fudgy, chewy Texas Sheet Cake Brownies are the ultimate way to deliver dessert to a crowd! This recipe uses pantry staple ingredients and a one-pot stovetop method to achieve the most divine brownies covered in chocolaty icing with chopped nuts!
Brownies But Make Them A Texas Sheet Cake
These dense, rich brownies are a Texas twist on my Homemade Chocolate Fudge Brownie Recipe! A batch serves a crowd, the chocolate flavor is rich, and the sugary soft icing makes for the sweetest finishing touch!
This Texas-sized dessert makes baking for potlucks, gatherings, and celebrations SO much easier without sacrificing flavor and texture! The base of these Texas Brownies is deliciously dense and fudgy while the chocolaty icing on top is loaded with chopped nuts.
To make this batch of Texas Sheet Cake Brownies the very best I opted for my tried-and-true one pot stovetop method that replaces creaming the butter and sugar together with melting them. This recipe technique is SO easy yet by eliminating the air that occurs when creaming it allows the brownie butter to remain dense, giving us chewy, fudgy brownies with zero cake-like texture!
Even if you don’t have a crowd to serve, the stovetop method makes an out-of-this-world batch of brownies you don’t want to miss out on!
Rebecca’s Recipe Review
Taste: Deep, rich chocolate flavor with a bit of nuttiness.
Texture: Dense fudge brownies with a sugary soft icing loaded with chopped nuts, which do soften over time.
Ease: 6/10 – Not hard but are a but more involved than a plain pan of brownies.
Pros: Fun and unique with impressive flavor.
Cons: I guess if you don’t like nuts, they might not be for you.
Would I Make This Again? Yes, these brownies are so delicious!
Ingredients for Texas Brownies
Dive into a batch of these Texas Brownies by combining pantry staples such as granulated sugar, canola oil, vanilla extract, all-purpose flour, salt, and unsweetened cocoa powder with large eggs and unsalted butter.
Then finish off this simple homemade brownie batter by folding in mini semi-sweet chocolate chips. This easy mix-in helps to give the brownies their dense, fudgy texture.
As soon as the brownies are baked, the homemade chocolate icing is poured over the top of them. This is made by mixing salted butter and whole milk with unsweetened cocoa powder, vanilla extract, powdered sugar, and pecan pieces.
Though feel free to leave the nuts out of this brownie recipe if you prefer!
How To Make Brownie With Texas Sheet Cake Frosting
- Prepare by first preheating the oven. Next, line a metal cake pan with parchment paper and then spray it lightly with non-stick cooking spray.
- Melt unsalted butter over low heat and then stir in granulated sugar until the mixture becomes smooth without any ingredient separation. Afterward, remove the pot from the stove and allow this butter and sugar mixture to cool.
- Beat canola oil and vanilla extract into the cooled butter and sugar mixture until fully combined.
- Mix in the large eggs, one at a time. Beating after each addition.
- Sift all-purpose flour, unsweetened cocoa powder, and salt into the mixture. Stir gently until almost all streaks from the dry ingredients are done.
- Fold mini semi-sweet chocolate chips into the brownie batter.
- Pour the batter into the prepared baking pan and bake the batch in the preheated oven.
- Prepare the chocolate icing by first cutting salted butter into cubes and then melting them over medium heat.
- Sift powdered sugar and unsweetened cocoa powder into the melted butter. Whisk to combine.
- Whisk whole milk and vanilla extract into the mixture.
- Stir pecan pieces into the chocolate icing and then pour the finished icing over the top of the warm brownies.
- Cool the iced Texas Sheet Cake Brownies completely before removing them from the pan to slice and serve.
Parchment Paper – To easily remove the entire batch of brownies from the pan, allow the parchment paper to hang over the edges of the cake pan. This may require two sheets, one going in each direction. Then, once the brownies have completely cooled just grab onto the excess parchment paper and carefully lift the batch out of the pan.
Cake-Like Texture – To achieve a more cake-like texture in these brownies, omit the mini chocolate chips from the brownie batter.
Milk – When making the icing it’s important to note that it must be whole milk as heavy cream cannot be substituted for milk in this recipe.
Pecan Chips – If at all possible, I really recommend using pecan chips in the icing instead of chopping up pecans yourself. I like these Pecan Chips from Target. The chips just give a better consistency throughout the brownies, I think, but if you like bigger pieces of nuts, by all means, use them!
Slicing & Serving – Allow the batch of Texas Sheet Cake Brownies with nuts to cool completely before slicing into them. When it’s time to slice and enjoy, I have found that using a plastic knife for cutting gives the cleanest, mess-free lines so give it a try!
How To Serve Texas Sheet Cake Brownies
Since this recipe for Texas Sheet Cake Brownie yields two dozen servings it can serve a huge crowd! Therefore, this brownie recipe is great to bring to potlucks, holiday parties, or large family gatherings and celebrations.
Enjoy a Texas Sheet Cake Brownie as is or pop a slice in the microwave to enjoy with an ice-cold glass of milk! For an extra delightful dessert, you can top your Texas Sheet Cake Brownie with a hearty scoop of vanilla ice cream!
How To Store Brownies
Store Texas Sheet Cake Brownies in an airtight container with parchment paper separating the layers to prevent the brownies from sticking to one another. The brownies can then be kept at room temperature for up to 3 to 4 days.
How To Freeze Sheet Cake Brownies
Freezing these brownies are a great way to get ahead on baking for a crowd. I also like to store them up as individual treats for when I want something sweet without effort or a mess in the kitchen!
To freeze, remove the completely cooled batch of brownies from the pan and slice into squares. Then you can either transfer the slices into an airtight freezer-safe container or Ziploc freezer bags with parchment paper separating the layers.
Alternatively, you can also freeze these in individually wrapped slices by wrapping each brownie in plastic wrap and again in aluminum foil. Once properly stored, transfer the brownies into the freezer for up to 3 months.
More Scrumptious Brownie Recipes
- Ultimate Brownie Pie – Homemade brownies baked into a graham cracker crust and loaded with toppings!
- Brownie S’mores Dip – Serve with graham crackers at EVERY get together!
- Edible Brownie Batter – Safe to eat edible brownie batter that’s made with only 3 ingredients!
- Monster Cookie Dough Brownies – Fudgey brownies layered with cookie dough and topped with ganache!
- Coffee Brownies – An elite brownie recipe that is out of this world delicious!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Texas Sheet Cake Brownie Recipe
Ingredients
Brownies
- 1 cup unsalted butter 227g, I use Kerrygold
- 2½ cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour 130g, I use King Arthur
- ¾ cup + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
- ¾ teaspoon salt
- ½ cup mini semi-sweet chocolate chips or 4oz. chopped baking chocolate
Icing
- ⅔ cup salted butter 151g
- ¼ cup unsweetened cocoa powder 25g
- 1 teaspoon vanilla extract
- 3 ounces whole milk
- 2½ cups powdered sugar 288g
- ¾ cup pecan chips or pieces 90g
Instructions
- Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction for a 9×13-inch pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat.
- Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
- Fold in the ½ cup mini semi-sweet chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 27 to 30 minutes.
- Cut ⅔ cup salted butter into cubes and melt in a saucepan over medium heat.
- Sift in 2½ cups powdered sugar and ¼ cup unsweetened cocoa powder and whisk until combined, then whisk in 3 ounces whole milk and 1 teaspoon vanilla extract.
- Stir in ¾ cup pecan chips or pieces and then pour over the top of the warm brownies.
- Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
Video
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
I absolutely love these brownies. I used the small pecan chips pieces, and they were really good and easy to cut!