Texas Sheet Cake Brownies
Rich, chocolatey brownies with a moist texture and nutty crunch of pecans, topped with creamy icing - perfect for any gathering.
Ingredients
For the Brownies
- 1 cup unsalted butter Provides richness and moisture
- 2 cups granulated sugar Sweetens the batter
- 1/2 cup canola oil Enhances moisture
- 2 teaspoons vanilla extract Adds aromatic flavor
- 4 large eggs Binds ingredients together
- 2 cups all-purpose flour Creates base structure
- 3/4 cup unsweetened cocoa powder Delivers chocolate flavor
- 1 teaspoon salt Balances sweetness
- 1 cup mini semi-sweet chocolate chips Provides pockets of melted chocolate
For the Icing
- 2/3 cup salted butter Rich base for icing
- 1/2 cup unsweetened cocoa powder Deepens chocolate flavor
- 1 teaspoon vanilla extract Adds flavor
- 1/3 cup whole milk Contributes creaminess
- 3 cups powdered sugar Sweetens and lightens icing
- 1 cup pecan chips or pieces Adds crunchy texture
Instructions
Preparation
- Preheat your oven to 350°F and line a 9x13 inch cake pan with parchment paper.
Cooking Brownies
- Melt 1 cup unsalted butter in a saucepan over low heat.
- Stir in 2 cups of granulated sugar until the mixture is smooth.
- Allow the mixture to cool for 5 minutes.
- Mix in 1/2 cup of canola oil and 2 teaspoons of vanilla extract into the cooled mixture.
- Beat in 4 eggs one at a time, ensuring they are well mixed.
- In a separate bowl, sift together 2 cups of flour, 3/4 cup of cocoa powder, and 1 teaspoon of salt.
- Fold the sifted ingredients into the wet mixture along with 1 cup of mini chocolate chips.
- Pour the brownie batter into the prepared cake pan.
- Bake in the preheated oven for 27 to 30 minutes until a toothpick comes out clean.
Making Icing
- For the icing, melt 2/3 cup of salted butter in a saucepan.
- Whisk in 3 cups of powdered sugar, 1/2 cup of cocoa powder, 1/3 cup of whole milk, and 1 teaspoon of vanilla until smooth.
- Stir in 1 cup of pecan pieces.
- Pour the icing over the warm brownies.
- Allow the brownies to cool before cutting into squares.
Notes
For best results, do not overbake. Brownies can be stored in an airtight container for up to a week. They can also be frozen for up to three months.