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Texas Sheet Pan Brownies

Source of Recipe


Internet






List of Ingredients



• 3 cups all-purpose flour
  
• 1½ cups light brown sugar, packed
  
• 1½ cups sugar
  
• 1 cup unsalted butter (2 sticks)
  
• ½ cup butter-flavored shortening
  
• 1½ cups strong brewed coffee, cooled
  
• ½ cup unsweetened cocoa powder
  
• ¾ cup buttermilk *
  
• 3 large eggs
  
• 1½ tsp baking soda
  
• 2 tsp vanilla extract
  
• .
  
• -- Chocolate Glaze --
  
• ½ cup unsalted butter (1 stick)
  
• 3 Tbsp unsweetened cocoa powder
  
• 1/3 cup milk
  
• 3½ cups powdered sugar
  
• 1 tsp vanilla extract
  
• Chopped walnuts or pecans (optional garnish)
  






Instructions



1. Heat oven to 350° F. Lightly grease bottom of heavy half-sheet pan (12- x 18-inch).
   
   
2. For the brownies:
   In a large mixing bowl, whisk together flour and the sugars. Set aside. In heavy saucepan, combine butter, shortening, coffee and cocoa. Stir constantly and heat until boiling. Cool 1 minute. Pour hot mixture over flour and sugar in the bowl. Add buttermilk, eggs, baking soda and vanilla. Stir by hand until combined. Pour into prepared pan. Smooth top with spatula. Bake until tester inserted at center comes out clean, 40 to 45 minutes.
   
   
3. While brownies bake, prepare the glaze:
   In a heavy saucepan, combine the butter, cocoa and milk. Stir constantly and heat until just boiling. Mix in the powdered sugar and vanilla. Stir until glaze is a smooth consistency. Pour warm glaze over brownies immediately after baking. Quickly smooth with spatula. Top with chopped nuts, if desired. Cool 2 to 3 hours at room temperature before cutting into bars.
   
   Serves 48
   
   






Final Comments


* If you don't have buttermilk, add 1 teaspoon vinegar to ¾ cup milk; set aside for 5 minutes.