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!
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:
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