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These 'Texas sheet cake' brownies, with
their creamy cocoa frosting, are perfect for taking along to
potlucks and casual get-togethers.
- 2 cups all-purpose flour
2 cups granulated sugar
1/2 cup butter
1/2 cup vegetable shortening
1 cup strong-brewed coffee
1/4 cup unsweetened baking cocoa
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
2 teaspoons vanilla extract - divided use
1/2 cup butter or margarine
2 tablespoons unsweetened baking cocoa
1/4 cup milk
3 1/2 cups powdered sugar, sifted
- Preheat oven to 400°F (205°C).
- In a large mixing bowl, combine flour
and sugar. In a heavy saucepan, combine butter, shortening, brewed
coffee, and 1/4 cup unsweetened baking cocoa. Heat to boiling,
- Pour the boiling mixture over the flour/sugar
mixture. Add buttermilk, eggs, baking soda, and 1 teaspoon vanilla;
- Pour into a buttered jelly roll pan. Bake
for 20 minutes, or until the center is set.
- Meanwhile, in a saucepan, combine butter,
2 tablespoons unsweetened baking cocoa, and milk. Heat to boiling,
stirring. Mix in powdered sugar and 1 teaspoon vanilla and beat
until smooth. Pour the warm frosting over the warm brownies.
Makes 24 bars.
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