Texas Sheet Cake Brownies

Texas Sheet Cake Brownies

Adapted from Averiecooks.com



1 stick unsalted butter

ounces dark or bittersweet chocolate, chopped

2 large eggs

3/4 cup granulated sugar

tablespoon Kahlúa

1 tablespoon coffee

1 teaspoon instant espresso granules

3/4 cup all-purpose flour

1/2 teaspoon salt



½ stick unsalted butter

3 tablespoons whole milk

3 tablespoons unsweetened dark cocoa powder

1 3/4 to 2 cups confectioners’ sugar

1 teaspoon Kahlúa


To Make Brownies:

Preheat oven to 350°F. Line an 8-inch square pan with aluminum foil leaving a 2”overhang on each end (for easy lifting), and spray with cooking spray; set aside.


Place butter and chocolate into a large microwave-safe bowl, and heat on high power to melt, about 2 minutes, stirring at 30-second increments. Allow mixture to cool momentarily before adding the eggs so they don’t curdle.


Add the eggs, sugar, Kahlúa, coffee, and espresso granules, and whisk vigorously to combine. Add flour and salt, and stir until smooth and combined without overmixing.


Pour batter into prepared pan, smoothing the top lightly with a spatula as necessary.


Bake for about 25 to 30 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.


To Make Frosting:

In a medium saucepan place butter, milk, and 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 (more if you like it thicker) and Kahlúa, and whisk until smooth and combined. 


Pour frosting on top of brownies, using a spatula to spread.

Allow brownies to cool, uncovered, for at least 1 hour before slicing and serving. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. ths.