These brownies are moist and delicious! A soft chocolate brownie/cake-like inside and a rich chocolate frosting to go on top of warm, straight-from-the-oven brownies!
The good thing about them: They make a huge pan full. The bad thing about them? They make a huge pan full. But that’s ok, just practice patience and self-control.
Be sure to give at least 3/4 of the pan away.
To people outside your home.
Don’t even try the thought of giving a plate to your husband, your kid, your other kid, and your neighbor. You will be caught in the acting of stealing their’s at three in the morning when your plateful is empty!
(Thought you could slip that little detail past me, huh?) Not a chance.
For the brownies you’ll need:
2 cups flour
2 cups sugar
1/2 cup butter (1 stick)
1/2 cup shortening
1 cup strong coffee (or water)
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 t. baking soda
1 t. vanilla
And for the frosting:
1/2 cup butter (1 stick)
2 T. dark cocoa
1/4 cup milk (plus a lil’ extra for later)
3 1/2 cups unsifted powdered sugar
1 t. vanilla
In a large bowl, combine together the flour and sugar.
In a saucepan, over medium heat, melt together the butter, shortening, coffee, and cocoa. Heat until boiling and boil 1 minute.
Pour boiling mixture over flour and sugar and mix together.
Stir in 1/2 cup buttermilk (1/2 cup milk + 2 t. lemon juice or vinegar), eggs, baking soda, and vanilla. Mix together well!
Grab a stick of butter and grease 17-1/2 inch by 11 inch jelly roll pan. Butter liberally! Not only will this keep the brownies from sticking, but it’ll also add to the rich flavor and mingle with the chocolate.
You will thank me. I promise!
Pour in your chocolate batter and spread out evenly.
Bake at 400 degrees for 20 minutes or until a toothpick inserted in the middle of the pan comes out clean!
While the brownies are baking, grab the saucepan you used earlier and melt together the butter, milk, and cocoa.
Grab the bowl you used earlier also and pour in the butter/cocoa mixture and then add the powdered sugar and vanilla. Mix together well or until most of the lumpy’s are out!
Spread the frosting over the warm brownies. While my icing job wasn’t perfect, this was one of the best batches we’ve had! (So the look doesn’t matter so much. Taste, my friend. It’s the spice of life.)
Serve to your family and friends and enjoy the shower of thank you’s and requests of recipes to follow! Enjoy!
Ashleigh
Texas Brownies
Ingredients
Brownies
- 2 cups flour
- 2 cups sugar
- 1/2 cup butter 1 stick
- 1/2 cup shortening
- 1 cup strong coffee or water
- 1/4 cup dark unsweetened cocoa
- 1/2 cup buttermilk 1/2 cup milk + 2 t. lemon juice or vinegar
- 2 eggs
- 1 t. baking soda
- 1 t. vanilla
Frosting
- 1/2 cup butter 1 stick
- 2 T. dark cocoa
- 1/4 cup milk plus a lil' extra for later
- 3 1/2 cups unsifted powdered sugar
- 1 t. vanilla
Instructions
- In a large bowl, mix together the flour and sugar. Set aside.
- In a saucepan, melt the butter, shortening, coffee, and cocoa. Bring to a boil and boil 1 minute.
- Stir boiling mixture into flour and sugar.
- Add to it the buttermilk, eggs, baking soda, and vanilla. Mix all of this together well.
- Pour batter into a greased jelly roll pan (17-1/2 by 11 inch).
- Bake at 400 degrees for 20 minutes or until toothpick comes out clean.
- Using the same saucepan and mixing bowl you used earlier - Melt together the butter, cocoa, milk. Pour into the bowl and stir in powdered sugar and vanilla. Stir until "lumpy's" are mostly gone!
- Pour over warm brownies and spread evenly. Cool before serving.
- Enjoy!
Cindy @ Hun What's for Dinner? says
These brownies are so decadent. I’d love just one bite right now, lol