• Lauren Humphreys

Texas Brownies


Happy Saturday! Now that I am back to blogging more regularly, I wanted to share the recipe for an old family favorite involving chocolate – Texas brownies! We originally found this recipe on an old recipe card that my great aunt Meme had passed along. I bet if we searched for it, we could probably find the original in my mom’s old box of recipe cards. I am a sucker for nostalgic recipes, especially those on recipe cards!


These brownies differ from your traditional brownie because they are cakey, light, and perfectly moist! However, they are not at all like chocolate cake. We often made these brownies for large gatherings because this recipe makes a really large batch (hence the name “Texas brownies”)! These are perfect too if you are just in the mood for baking and want to eat something chocolatey. The leftover brownies also freeze well. One key note is to make the frosting while the brownies are baking. By adding the frosting while the brownies are still warm, the top is extra smooth and the brownies become even more moist.

These brownies have stood the test of time in our family and really hit the spot when you’re looking for something with chocolate. They are easy to make and even easier to eat!I hope you enjoy!



Texas Brownies


Brownie Ingredients:

2 cups flour

2 cups sugar

½ cup (1 stick) salted butter

½ cup shortening

1 cup strong brewed coffee or water

¼ cup unsweetened cocoa powder

½ cup buttermilk*

2 eggs

1 tsp baking soda

1 tsp vanilla


Preheat oven to 400° F. In a large mixing bowl, combine the flour and sugar. In a heavy saucepan, combine the butter, shortening, coffee or water, and cocoa. Stir and heat to boiling.


Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a whisk or on medium speed with a mixer.


Pour the batter into a greased or parchment lined 17 ½ by 11 inch jellyroll pan. Bake at 400° F for approximately 20 minutes.


*Note: If you do not have buttermilk, you may substitute ½ cup milk mixed with 2 tsp of vinegar.


Frosting Ingredients:

½ cup (1 stick) salted butter

2 Tbsp unsweetened cocoa powder

¼ cup milk

3 ½ cups powdered sugar

1 tsp vanilla


While the brownies bake, prepare frosting. In a saucepan, combine butter, cocoa, and milk. Heat to boiling, while stirring constantly. Remove from heat and stir in powdered sugar and vanilla until frosting is smooth. Pour the warm frosting over brownies while they are still warm.


Cool, cut into bars, and eat!



 
 
 
 

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