These Frosted Texas Brownies are made with just a whisk and a bowl — no mixer required! They’re rich, fudgy, and topped with a decadent chocolate frosting. This recipe makes a huge sheet pan, perfect for potlucks, and is absolutely delicious with a scoop of ice cream.
The Ultimate Potluck Brownie Recipe
This Texas Brownies recipe is a classic for a reason! It’s one my mom used to make when I was growing up, and it brings back so many sweet memories. I’m not sure where the recipe originated, and I see the same recipe on a lot of big sites like AllRecipes, Food.com, etc., and I’m sure it didn’t originate there either. It’s just one of those recipes that everybody has. And if you don’t, you should.
These have been my favorite brownies for a really long time. But there are times when you want something different, maybe something slathered in chocolate frosting, or something to take along and serve a great big group of people. They are equally good, but they are complete opposites as far as brownies go. These brownies are moist and cakey, but pair perfectly with a layer of chocolate frosting!
See how easy they are to make in the recipe video!
Ingredients for Frosted Texas Brownies
- Butter: I use salted butter, but you can use unsalted and just add a pinch of salt if you’d like.
- Sugar: You’ll need both granulated sugar for the brownies and powdered sugar for that amazing frosting!
- Cocoa: Just regular unsweetened cocoa powder works.
- Milk: Any kind of milk works here. I usually just use whatever I have in the fridge!
- Coffee: Cold, leftover coffee is perfect for adding depth to the chocolate flavor, but water is a fine substitute if you don’t have any.
For a Little Something Extra…
If you’re feeling a little fancy, feel free to toss in some chocolate chips, chopped nuts, or a swirl of peanut butter. A pinch of cinnamon will give them a warm, spicy kick, or you could mix in some white chocolate or butterscotch chips for a twist. A sprinkle of flaky sea salt on top before baking is also chef’s kiss.
Tips for the Best Texas Brownies
- Want a richer, nuttier flavor? Brown your butter before adding it to the sugar.
- Don’t overmix the batter once you add the flour. This is key to getting that light, cakey texture instead of tough, dense brownies.
- To check if they’re done, stick a toothpick into the center. It should come out with a few moist crumbs.
- For a super smooth, glossy frosting, sift the powdered sugar and cocoa powder first to get rid of any lumps.
- To get clean, neat slices, pop the frosted brownies in the fridge for about 30 minutes to let the frosting set before cutting.
How to Store Texas Brownies
These delicious Texas brownies can be stored in an airtight container at room temperature for up to 3-4 days. You can also store them in the fridge for up to one week, just make sure to let them come to room temperature before serving so they are soft and moist again.
Do these brownies freeze well?
Yes! These brownies freeze beautifully, so you should definitely make a big batch even if you don’t have to share! They’ll stay fresh for up to 3 months in the freezer.
Frosted Texas Brownies
written by Ashley Fehr
Ingredients
- 1 cup butter, melted, room temperature
- 2 cups sugar
- 2 Eggs
- ¼ cup cocoa
- ¾ cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 cup coffee, cold (or use water)
Frosting
- ½ cup butter, melted
- 2 tablespoons cocoa
- ¼ cup milk
- 3 ½ cups powdered icing sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400°F and grease a 10×15" sheet pan (I like to line mine with tin foil before greasing!).
- In a large bowl, combine butter and sugar with a whisk. Add eggs and whisk until smooth.
- Add cocoa, milk, baking soda and vanilla and whisk until combined.
- Stir in flour. Add coffee and stir until combined.
- Spread into prepared baking sheet and and bake for 20 minutes, turning half way. Remove from the oven and cool to room temperature.
Frosting
- In a medium bowl, combine butter, cocoa, milk, sugar, and vanilla and whisk until combined. Spread over cooled brownies and let set – or don't! Simply cut yourself a slab and dive right in.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Barbara Thibodeau says
I got this recipe from my mother in law 53 yrs ago. Have made it over the yrs. has always been a family favorite . Some times I dress it up to take to a party. I put mini marshmallows when it come out of oven. Then I put it back in oven for a few minutes , take it out pour frosting over it. Immediately add chopped, drained and paper dried red and green cherries along with nuts. Very Festive!
Ashley Fehr says
That’s a great idea!
Diana says
Just tried your recipe and in general making brownies for the first time in my life! Happy with the outcome although doesn’t remind the usual brownies. Icing is amazing!
Ashley Fehr says
Thanks Diana! They are definitely more on the cakey side but we still love them!
Jackson says
That’s because this is chocolate cake
Ashley Fehr says
They are cakey brownies, yes.
Susan says
Could hardly wait for it to cool to frost it!
Turned out great! My grand an us love it!!!!!!
Ashley Fehr says
I’m so happy to hear that!
Nova says
Is this more a cake than a brownie? I’m looking at the ingredients and they are similar to my chocolate cake recipe. I have a favourite brownie recipe which uses only about 3/4 cup flour and no leavening gent like baking soda. They are dense and fudgy I just don’t see how these would be the same.
Ashley Fehr says
They are definitely a cakey brownie, like a Texas sheet cake. They are not a dense fudgy brownie.
angie says
THANK YOU soooo much…!!!!!
the best cake/ brownie ever!!!
I’ve made it twice… but 1/2 of the recipe… next time I’ll made the full recipe!!!
Ashley Fehr says
I’m so happy to hear that! Thanks for coming back to leave a comment!
Mary Ann says
I’ve been making these for many years with only a couple of differences and they are the best ever and my family’s favorite. The chocolate flavor can’t be beat….they are delicious!! When I make them I use buttermilk instead of regular milk and water instead of coffee. Also, I don’t use a sheet pan but a 13×9 pan, which makes them more cake-like. The icing goes on when the pan comes out of the oven and they are heavenly.
Tlady says
Question? Do you use whole milk or 2% milk in this recipe?
Ashley Fehr says
I use 1% because that’s what I buy. Any kind will do!
Reham says
how can I prepare the coffee, and what type of coffee do you use?
thankyou
Ashley Fehr says
Just use whatever type you would normally use and whatever is left over in the pot — or you can substitute water instead!
Jessica @ A Kitchen Addiction says
I need to make this for the next time we have friends over! Love how easy it is to make!
Kelly says
Haha yes!! My hubs is a big Halloween nut but I feel the same as you and will be heading out bright and early to the stores tomorrow morning 🙂 These yummy brownies are just the way I want to celebrate today! Love the frosting and that you made them in a sheet pan!
Ashley Fehr says
Haha! I am totally going! I was debating not going, because who really needs all that chocolate sitting around?! But I just like the little bars because they’re perfect for portion control — which I need!
Dorothy Dunton says
Hi Ashley! We call this a Texas sheet cake, but whatever you call it it’s good!! And it is so easy to transport to a party or holiday gathering! I’m not a Halloween person either, I’m more about the upcoming holidays (and feasts)!
However, when my kids were small I did enjoy making them costumes every year!
Ashley Fehr says
Yes, it’s totally a cake and not a brownie! My mom just always called them Texas Brownies (that might have been the recipe name from wherever she originally got it!) so I’ve carried on the tradition. We’ll be going out because my kids love to dress up!
Gayle @ Pumpkin 'N Spice says
I’m not really into Halloween, except for passing out candy to the kiddos who come to my door. I’m more about fall decorations and that kind of thing. I think these brownies are perfect for today, Ashley! Love this sheet pan version and that no mixer is required….yum!!
Ashley Fehr says
We’ve never even been home on Halloween but I’m pretty sure we wouldn’t get any trick or treaters! Lol. We are in a weird spot and we usually take the kids out just for a little bit. Either way, I know how I’m ending my night! 😉