My aunt and grandmother would’ve called this recipe a Texas sheet cake. But we cut them into small squares and call them brownies around here.
You can make these in a 15×10 inch pan for a brownie like size or put it into a 9×13 pan and call it cake. Either way you’ll have a moist tender cake with a rich, thick fudgy chocolate frosting.
BUTTERMILK SHEET CAKE BROWNIES
2 cups AP flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup QUALITY unsweetened cocoa powder
2 LARGE eggs
1/2 cup butter milk or sour milk
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts, optional
- Preheat oven to 350°.
- Grease 15×10 or 9×13 pan and set aside.
- Sift together the flour, sugar, baking soda and salt in a LARGE mixing bowl. Set aside.
- In a saucepan melt butter with water.
- Whisk in cocoa powder and bring to a SLOW boil, whisking constantly. Remove from heat.
- Add cocoa mixture to flour mixture and beat until smooth.
- Add eggs, buttermilk and vanilla, beating for 1 minute.
- Pour into prepared baking pan.
- Bake 25-30 minutes for 15×10 pan or 35-40 minutes 9×13 pan or until toothpick comes out clean.
- Pour warm frosting over warm brownies, spreading evenly.
- Cool COMPLETELY before cutting into bars.
FROSTING
1/2 cup butter
6 tablespoons buttermilk or sour milk
6 tablespoons QUALITY unsweetened cocoa powder
4 1/2 cups powdered sugar
1 teaspoon PURE vanilla extract
Chopped, walnuts, mini chocolate chips or toffee bits
- In a large sauce pan melt butter.
- Add milk and whisk in cocoa powder.
- Bring mixture JUST to a boil.
- Remove from heat.
- Beat in powdered sugar and vanilla.
- Pour warm frosting over warm brownies, spreading evenly.
- Cool COMPLETELY before cutting into bars.
- Top with walnuts, chocolate chips or toffee bits if desired.
NOTE: Sour milk = scant 1 cup WHOLE milk + 1 tablespoon white vinegar whisked together. Let stand for 5 minutes before using.