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.
Follow Me On Instagram!
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.