Name: Texas Sheet Cake Brownies
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: Brownies:; 1 cup unsalted butter (227g); 2½ cups granulated sugar (500g); 2 tablespoons canola oil; 1 tablespoon vanilla extract; 5 large eggs; 1 cup all-purpose flour (130g); ¾ cup + 1 tablespoon unsweetened cocoa powder (80g); ¾ teaspoon salt; ½ cup mini semi-sweet chocolate chips or 4 oz chopped baking chocolate; Icing:; ⅔ cup salted butter (151g); ¼ cup unsweetened cocoa powder (25g); 1 teaspoon vanilla extract; 3 ounces whole milk; 2½ cups powdered sugar (288g); ¾ cup pecan chips or pieces (90g)

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Texas Sheet Cake Brownies are a rich, fudgy, chocolate lover’s dream with a velvety boiled icing poured over warm brownies and sprinkled with pecans. This recipe brings together everything you love about the classic Texas sheet cake—intense chocolate flavor, a tender crumb, and that iconic, pour-on frosting—but in brownie form. They’re ideal for feeding a crowd and perfect for potlucks, holidays, or any occasion where dessert needs to steal the show.

Why You’ll Love This Recipe

These brownies are deeply chocolatey, incredibly moist, and topped with a luscious cocoa icing that sets into a glossy finish. The added crunch of pecans gives each bite a delightful texture contrast. With pantry staples and simple techniques, you can create a nostalgic dessert that feels homemade and indulgent. Plus, this recipe yields 24 generous squares—perfect for sharing.

Texas Sheet Cake Brownies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

1 cup unsalted butter
2½ cups granulated sugar
2 tablespoons canola oil
1 tablespoon vanilla extract
5 large eggs
1 cup all-purpose flour
¾ cup + 1 tablespoon unsweetened cocoa powder
¾ teaspoon salt
½ cup mini semi-sweet chocolate chips or chopped baking chocolate

For the Icing:

⅔ cup salted butter
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 ounces whole milk
2½ cups powdered sugar
¾ cup pecan chips or pieces

Directions

Preheat your oven to 350°F. Line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Leave some parchment overhang for easy removal.
In a saucepan over low heat, melt the butter. Add the granulated sugar and stir until fully combined and emulsified. Remove from heat and let cool for 5 minutes, stirring occasionally.
Stir in the canola oil and vanilla extract until smooth and well mixed.
Beat in the eggs one at a time, mixing well after each addition.
Sift in the flour, cocoa powder, and salt. Gently fold until nearly all dry streaks are gone.
Fold in the chocolate chips or chopped baking chocolate.
Pour the batter into the prepared pan and smooth the top. Bake for 27 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
While the brownies are baking, prepare the icing. In a saucepan, melt the salted butter over medium heat.
Sift in the powdered sugar and cocoa powder. Whisk until smooth, then whisk in the milk and vanilla extract.
Stir in the pecan pieces and immediately pour the icing over the warm brownies, spreading it evenly.
Let the brownies cool for at least 2 hours to set before removing from the pan and slicing. For the cleanest cuts, use a plastic knife.

Servings and timing

Servings: 24 brownies
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours 5 minutes
Total Time: 2 hours 55 minutes

Variations

Nut-Free: Omit the pecans or replace with sunflower seeds or chocolate chips.
Espresso Brownies: Add 1 teaspoon of instant espresso to the batter for depth.
Extra Fudge: Fold in extra chocolate chunks for a gooier brownie.
Gluten-Free Option: Use a gluten-free 1:1 flour blend.
Peppermint Twist: Add peppermint extract to the icing for a holiday version.
Peanut Butter Swirl: Drop spoonfuls of peanut butter into the batter before baking and swirl.
Frosting-Free: Skip the icing if you want a simpler, less sweet brownie.
Mini Brownies: Bake in a mini muffin tin for bite-sized treats.
Bourbon Infused: Add a splash of bourbon to the icing for a grown-up kick.
Spicy Chocolate: Add a pinch of cayenne or chili powder for a warm, spicy twist.

Storage/Reheating

Store cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. If freezing, layer parchment between slices and thaw at room temperature before serving.

To reheat, microwave individual slices for 10–15 seconds for that just-baked texture and warm frosting experience.

FAQs

What makes Texas sheet cake brownies different from regular brownies?

These brownies are topped with a warm, pour-over chocolate icing inspired by classic Texas sheet cake, adding richness and a distinct, glossy finish.

Can I skip the nuts in the icing?

Yes, the pecans are optional. You can leave them out or replace them with another topping like coconut flakes or more chocolate chips.

Why use both butter and oil in the brownie batter?

Butter adds flavor while oil contributes to moisture, giving the brownies a rich texture and soft crumb.

Do I have to use a metal pan?

A metal pan is recommended for even baking and better heat conduction. If using glass, you may need to increase the baking time slightly.

How do I know when the brownies are done?

They’re done when a toothpick inserted in the center comes out with moist crumbs but no wet batter.

Can I use Dutch-process cocoa powder?

Yes, Dutch-process cocoa will work and provide a deeper chocolate flavor, though it may affect the texture slightly.

What’s the best way to cut clean brownie squares?

Let the brownies cool completely and use a plastic knife or a warm, sharp knife wiped clean between cuts.

Can I double this recipe?

Yes, double it for a larger crowd and bake in two 9×13 pans, or one large sheet pan with adjusted baking time.

Is it okay to use salted butter in the brownie batter?

Yes, but reduce or omit the added salt in the batter to keep the flavor balanced.

What type of chocolate chips should I use?

Mini semi-sweet chips melt nicely into the batter, but you can also use chopped dark chocolate for a more intense flavor.

Conclusion

Texas Sheet Cake Brownies combine everything you love about a classic chocolate sheet cake into a dense, chewy brownie form topped with a rich, pourable icing. With their bold chocolate flavor and beautiful texture, they’re an irresistible treat for any occasion. Whether you serve them at a party, holiday gathering, or just because, these brownies are guaranteed to impress and satisfy every sweet tooth.