Texas Sheet Cake Brownies
Texas Sheet Cake Brownies will have you drooling. Really drooling. These bite-sized chocolate desserts are fabulous for any kind of holiday party. But now that summer time is here, these brownies are great for backyard barbecues, cook outs and picnics with friends and family. The brownies are filled with chocolate (and sugar), and pecans. Then the fudgy icing is also filled with chocolate (and sugar), and pecans. It’s a double whammy…double chocolate, double sugar, double pecans. Oh, my.
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Okay, confession time. My first attempt at Texas Sheet Cake Brownies after following a highly-pinned Pinterest recipe was a bomb! They were awful. The “brownie” was too cake-like and wouldn’t come out of the miniature muffin tins without crumbling. I was so-o-o-o-o-0 disappointed.
Believe it or not even food bloggers may come across a recipe on Pinterest every now and then that doesn’t work in spite of the great pictures….So I went back to the drawing board. I decided to use my own Texas Sheet Cake Icing from my Texas Sheet Cake recipe and the brownie portion from my Fudge Frosted Brownies. This time there was success! Oh, yes, yes, yes!
This time the brownies were rich, dense and fudgy (not cakey), so they came out of the muffin tins very easily. After drizzling the Texas Sheet Cake icing over top they were ready to go….and amazing, if I do say so myself. If you enjoy brownies, you’ll love these with a fudgy pecan icing.
We had friends from our Sunday school class over for lunch a couple of weeks ago. I realized we were going to be a little short on desserts so I thought about throwing these brownies together. Once I got the recipe right, Texas Sheet Cake Brownies were terrific and even the kids dug into them. If you’re a chocolate lover you won’t be able to keep your hands out of them. Give them a try and you’ll see for yourself.
Texas Sheet Cake Brownies are awesome. Every bite will have you licking your fingers.
We served Texas Sheet Cake Brownies for a backyard barbecue. They are certainly good for any tailgating party, picnic or even baby showers.
Be careful or you will find yourself gorging on these delicious beauties! It was hard restraining myself!
Like I said, you’ll be salivating over these fudgy brownies from the first sniff. They are practically irresistible.
Here’s what I did.
I used these ingredients for the miniature brownie muffins.
Melt butter in saucepan over low heat. Add chocolate. Remove from heat and cool.
Add flour, eggs, sugar and pecans.
Stir ingredients with a wooden spoon to combine.
Grease muffin tins with cooking spray. Add brownie mixture to about 3/4 full.
Bake at 350 for about 25 minutes or until a toothpick inserted in center comes out clean. After about 10 minutes remove brownies to wire rack to ice with icing.
I used these ingredients for the Texas Sheet Cake Icing.
Melt butter. Add cocoa and milk.
Bring to a boil. Remove from heat.
Add vanilla, powdered sugar and pecans.
Stir to combine.
Drizzle icing over top of brownie muffins. You will have to work quickly because the icing will set up like fudge. If that happens, you may have to rewarm the icing until you get a spreadable consistency again. Allow the icing to cool and harden on the brownies – about 15 minutes or so.
You can store these brownies in an air-tight container for several days or even freeze them for later!
Texas Sheet Cake Brownies pack well for picnics, family reunions and other summer holiday fare.
If you take a batch of these brownies out to your office, you will find them disappearing in no time!
Here’s the recipe.
TEXAS SHEET CAKE BROWNIES
(My own concoction)
Texas Sheet Cake Brownies
Equipment
- 2 24-tin miniature muffin pans
- 1 sauce pan
- 1 wooden spoon or whisk (or both)
- 1 large mixing bowl
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
BROWNIE:
- 4 squares unsweetened chocolate 4 ounces (or 12 tbsp. cocoa plus ½ stick (1/4 cup) unsalted butter)
- 1 cup unsalted butter melted (2 sticks)
- 2 cups granulated sugar
- 1 1/2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
- 4 large eggs
- 1 cup nuts walnuts or pecans, chopped (measure after chopping)
CHOCOLATE ICING:
- 1/2 cup unsalted butter (1 stick)
- 6 tbsp. 2% milk
- 5 tbsp. cocoa
- 1 lb. confectioners’ sugar
- 1 tsp. vanilla extract
- 1 cup pecans finely diced (or walnuts can be substituted)
Instructions
BROWNIE:
- Melt chocolate and butter in a medium saucepan over low heat; cool.
- In large mixing bowl, beat eggs; add granulated sugar.
- Add cooled chocolate mixture plus flour and nuts.
- Spray 48 miniature muffin tins with cooking spray.
- Spoon batter into prepared muffin tins until ¾ full.
- Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean.
- Cool; remove brownies from muffin tins.
- Place brownies on wire rack.
- Spoon hot Chocolate Icing over top.
CHOCOLATE ICING:
- Melt butter with milk and cocoa in a medium sauce pan.
- Bring to a boil.
- Remove from heat.
- Add powdered sugar, vanilla and nuts.
- Stir or whisk to combine.
- Once brownie muffins are baked and removed from muffin tins, pour hot icing over top.
- Add additional pecan pieces on top, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- [b]BROWNIE LAYER:[/b][br]
- 4 squares unsweetened chocolate or 12 tbsp. cocoa and ½ stick butter
- 2 sticks melted butter
- 2 cups sugar
- 1 ½ cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 4 eggs
- 1 cup chopped nuts[br]
- [b]CHOCOLATE ICING:[/b][br]
- ½ cup (1 stick) unsalted butter
- 6 tbsp. milk
- 5 tbsp. cocoa
- 1 lb. confectioner’s sugar
- 1 tsp. vanilla
- 1 cup finely diced pecans (or walnuts can be used)
- Melt chocolate and butter; cool.
- Beat eggs, add sugar.
- Add cooled chocolate plus flour and nuts.
- Spray 48 miniature muffin tins with cooking spray.
- Spoon batter into prepared muffin tins until ¾ full.
- Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean.
- Cool.
- Place brownies on wire rack.
- Spoon hot Chocolate Icing over top. [br]
- Melt butter with milk and cocoa.
- Bring to a boil.
- Remove from heat.
- Add powdered sugar, vanilla and nuts.
- Stir to combine.
- Once brownie muffins are baked, pour hot icing over top.
- Add additional pecan pieces on top, if desired.
These are the perfect size for dessert. Add a dollop of ice cream and you are all set. 🙂
The icing sets up on the brownies after about 15 – 30 minutes.
This recipe makes A LOT! So it’s a perfect dessert to make if you have large parties that you’re required to bring something to.
Don’t Texas Sheet Cake Brownies look marvelous?
You may also enjoy these delicious recipes!
Chocolate Chip Macadamia Crunch Brownies
Texas Sheet Cake Brownies
Equipment
- 2 24-tin miniature muffin pans
- 1 sauce pan
- 1 wooden spoon or whisk (or both)
- 1 large mixing bowl
- 1 nut chopper if nuts are not previously chopped
- measuring cups
- measuring spoons
Ingredients
BROWNIE:
- 4 squares unsweetened chocolate 4 ounces (or 12 tbsp. cocoa plus ½ stick (1/4 cup) unsalted butter)
- 1 cup unsalted butter melted (2 sticks)
- 2 cups granulated sugar
- 1 1/2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
- 4 large eggs
- 1 cup nuts walnuts or pecans, chopped (measure after chopping)
CHOCOLATE ICING:
- 1/2 cup unsalted butter (1 stick)
- 6 tbsp. 2% milk
- 5 tbsp. cocoa
- 1 lb. confectioners’ sugar
- 1 tsp. vanilla extract
- 1 cup pecans finely diced (or walnuts can be substituted)
Instructions
BROWNIE:
- Melt chocolate and butter in a medium saucepan over low heat; cool.
- In large mixing bowl, beat eggs; add granulated sugar.
- Add cooled chocolate mixture plus flour and nuts.
- Spray 48 miniature muffin tins with cooking spray.
- Spoon batter into prepared muffin tins until ¾ full.
- Bake at 350° for about 25 minutes or until a toothpick inserted in center comes out clean.
- Cool; remove brownies from muffin tins.
- Place brownies on wire rack.
- Spoon hot Chocolate Icing over top.
CHOCOLATE ICING:
- Melt butter with milk and cocoa in a medium sauce pan.
- Bring to a boil.
- Remove from heat.
- Add powdered sugar, vanilla and nuts.
- Stir or whisk to combine.
- Once brownie muffins are baked and removed from muffin tins, pour hot icing over top.
- Add additional pecan pieces on top, if desired.
35 Comments
Elaine
December 2, 2023 at 11:23 pm
Can you use a brownie box mix?
Teresa Ambra
December 3, 2023 at 7:33 pm
Hi Elaine. You can but they will have quite a reduction in taste and consistency.
Ginger Clark
October 6, 2023 at 4:22 pm
I made this and the little cupcakes were cooked too long at even 20 minutes. Then the frosting – when I added an entire bag of powdered sugar I couldn’t even stir it. Not enough liquids.
Teresa Ambra
October 9, 2023 at 1:29 am
Hi, Ginger. I’ve never had these miniature muffin-type brownies cook in that short of time. It could be that you have a really hot oven (or I have a slower oven). Most bags of sugar are two pounds (not one pound). This recipe uses only one pound of powdered sugar. I’ve served this recipe multiple times and never had a problem with it. Sorry you didn’t achieve the same success. Have a great week.
Kim
July 27, 2023 at 4:27 pm
First batch way dry, cooked second pan 20 minutes.. still dry so last pan cooked 15 minutes and they were perfect.
Teresa Ambra
July 27, 2023 at 7:44 pm
Hi Kim, I think it depends on the oven (obviously) and the kind of pan used to bake in. I usually use glass/ceramic so it takes longer. So glad you stuck with the recipe because it’s a keeper.
Vicki Sandstrom
October 19, 2022 at 8:36 pm
What about using salted butter in this recipe?
Teresa
October 20, 2022 at 7:36 am
Hi Vicki. I think that would be fine.
Heather
July 8, 2021 at 2:03 pm
Would these be able to be frozen and for how long? Thank you
Teresa
July 10, 2021 at 8:59 am
Hi, Heather, yes I freeze them all the time. You can freeze them up to six months or so, but any longer than that and they may start drying out.
Sue
May 24, 2021 at 11:53 pm
I would like to mention that the complete bar of unsweetened chocolate is 4oz. I used 4 squares which turned out to be only 1oz. So my brownies weren’t as chocolatey as I would have liked. They were still good, but I learned about the difference in packaging of the chocolate! The fudgy frosting turned out great, so all was not lost. Looking forward to another go!
Teresa
May 25, 2021 at 9:38 am
Hi, Sue. Thanks for the tip.
Kristy
August 25, 2020 at 12:35 pm
Hi, if making as a sheet cake what would be the cooking time. Thank you.
Juju
March 7, 2020 at 12:22 pm
I only have a regular muffin pan. What would the cooking time be on them?
Teresa
March 9, 2020 at 6:15 am
Hi, Julu. You’re probably looking at about 20-30 minutes.
pat
January 8, 2020 at 1:39 pm
48? really? maybe mini muffins? I got only 24
Teresa
January 8, 2020 at 2:32 pm
Yes, Pat, I used miniature muffin tins for these. Sorry if I didn’t make that clear.
Jessie
September 25, 2019 at 4:31 pm
Is it okay to leave the pecans out??
Teresa
September 25, 2019 at 4:42 pm
Hi, Jessie. Yes, you can or substitute any other kind of nuts that you like or can eat.
Dawn
May 6, 2019 at 9:15 am
Can you add peanut butter to the frosting?
Teresa
May 6, 2019 at 12:09 pm
I have not done that, Dawn, but I bet it would be delicious. The only thing is it may thicken the icing too much. You may have to add a little butter or cream to thin it out a little bit. Otherwise, the icing may not spread well.
Anonymous
May 9, 2019 at 10:12 am
Ok, thanks. I will let you kmow
Judy Groh
January 10, 2019 at 12:27 pm
How many ounces of chocolate ?
Teresa
January 11, 2019 at 12:39 pm
Hi, Judy. Four one-ounce squares baking chocolate or 12 tbsp. cocoa.
Karen
August 30, 2018 at 1:26 am
These look absolutely delicious and I want to make them. Please clarify for me the amount of butter to be used in the brownie portion of the recipe. It calls for “2 sticks melted butter 1 lb”. My sticks of butter have 4 ounces written on each stick which would require 4 sticks to use a pound of butter. If I use 2 sticks, then I am using 1/2 pound of butter. I am guessing that the correct amount will be 2 sticks but I like to be sure. Thank you.
Teresa
August 30, 2018 at 6:03 am
Hi, Karen. I meant to add “1 cup” not “1 pound”. You are correct. I use two sticks (1/2 pound) for the brownie layer and another stick (1/2 cup) for the icing layer. I’ve corrected the recipe. Thanks so much for bringing this to my attention.
Kristy
August 25, 2020 at 12:34 pm
Hi, if making as a sheet cake what would be the cooking time. Thank you.
Teresa
August 26, 2020 at 10:26 am
Hi, Kristy. I would start checking after 20 minutes. But it could take much longer. Wait until a toothpick inserted in center comes out clean.
Carol Draney
June 23, 2018 at 9:52 am
When do I add the two sticks of melted butter listed in the ingredients for the brownie? I am assuming at the same time as the cooled chocolate. I am taking to church dinner tomorrow . Will update you on how these turn out! Thank you! These look delicious!
Teresa
June 23, 2018 at 12:03 pm
Hi Carol. The butter is melted in the saucepan with the chocolate. Then it’s added to the other ingredients. Hope you enjoy it. We loved these goodies.
Fresh Corn and Bacon Chowder – Can't Stay Out of the Kitchen
July 16, 2016 at 11:58 am
[…] barbecue back in early June. I made corn-on-the-cob along with grilled hamburgers, chicken sausage, Texas Sheet Cake Brownies, Texas Sheet Cake Trifle, Mediterranean Pasta Salad & KFC Cole Slaw Copycat Recipe for 35 […]
Kim Lange
June 21, 2016 at 6:05 am
OMG! Those look delectably sinful Teresa!! 🙂 Can’t wait to make them for the hubby!
Teresa
June 21, 2016 at 8:26 am
I hope you enjoy them, Kim. Like you, I love ANYTHING chocolate and these are delightful. Enjoy.
Shari Kelley
June 20, 2016 at 2:04 pm
These look delectable, Teresa! I love that you used the frosting from Texas Sheet Cake on brownie cups. So portable and yummy at the same time! That is one of my very favorite frostings! Your friends must have been so happy!
Teresa
June 20, 2016 at 4:26 pm
Thank you, Shari, you are such an encourager. Yes, they really did wolf down these delectable treats.