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Easy One Bowl Texas Sheet Cake Brownies

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Easy one bowl chocolate cake with the quick dark frosting surely can fulfill your desire for a dessert. I haven’t eaten a darker one yet, it simply awakens all my senses and asks for more.

This version of Texas Sheet Cake came from my neighbor. Firstly the smell came into my home, then my thoughts started running around the house and internet in a search of something that chocolaty as the scent of this cake. Finally, I swallowed my pride and knocked the neighbors door. She opened it and invited me inside to try the cake she made for the first time. So, to tell things short, she got the recipe the same way I did. I can say that this cake is the “drive the neighbors crazy” cake.

Ingredients:

  • 1/2 cup unsalted butter
  • 6 ounces dark chopped chocolate
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon liquid coffee
  • 1 teaspoon instant coffee granules
  • 3/4 cup all-purpose flour
  • a pinch of salt

Frosting

  • 3 tablespoons milk
  • 1/4 cup butter
  • 3 tablespoons cocoa powder
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • some chopped peanuts or walnuts

Directions:

Preheat the oven to 350 F degrees. Prepare an 8×8 inch pan grease it or just cover it with baking paper ad set it aside. Put the butter and the chocolate in the bowl to melt in microwave oven. It doesn’t have to melt completely, take it out after a minute and stir until it becomes nice, melted and smooth. Add sugar, vanilla, coffee (granulated and liquid), flour and salt. Stir it well and add the eggs last. Pour the batter into the prepared pan and bake it for about 20 to 25 minutes. Check if it is baked with the toothpick …it has to come out clean. Leave the cake to cool until you make the frosting. Put the butter, milk and the cocoa powder into the saucepan and heat it. Whisk it until it boils and remove it from the heat. Add the vanilla and the confectioners sugar. As it cools the frosting is getting harder. Spread the frosting evenly over the cake and refrigerate for a few hours.

NOTES: Cut with a warm knife, because the cold knife sticks to the frosting.

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