Texas Brownies

Better than Texas Sheet Cake
Photo by Michele T.

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Ingredients

  • Brownies:

  • 2

    cups all-purpose flour

  • 2

    cups granulated sugar

  • 1/2

    cup (1 stick) butter

  • 1/2

    cup shortening

  • 1

    cup brewed coffee or water

  • 1/4

    cup dark, unsweetened cocoa

  • 1/2

    cup buttermilk

  • 2

    eggs

  • 1

    tsp. baking soda

  • 1

    tsp. vanilla

  • Frosting:

  • 1/2

    cup (1 stick) butter

  • 2

    Tbsp. dark cocoa

  • 1/4

    cup Bailey's Irish Cream

  • 3 1/2

    cups powdered sugar

  • 1

    tsp. vanilla

Directions

In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee/water and cocoa. Stir and heating to boiling. Pour boiling mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using electric mixer. Pour into a well-buttered 17 1/2 x 11" jelly roll pan. Bake at 400 for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and Irish Cream. Heating to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool completely. Cut into 48 bars.

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