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Texas Sheet Cake Brownies

Indulge in moist, fudgy Texas Sheet Cake Brownies topped with rich icing and crunchy pecans. Perfect for gatherings and easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Adds richness and moisture.
  • 2.5 cups granulated sugar Sweetens the brownies.
  • 2 tablespoons canola oil Helps create a softer brownie.
  • 1 tablespoon vanilla extract Enhances flavor.
  • 5 large eggs Provides structure.
  • 1 cup all-purpose flour Primary dry ingredient.
  • 3/4 cup unsweetened cocoa powder Adds chocolate flavor.
  • 3/4 teaspoon salt Balances sweetness.
  • 1/2 cup mini semi sweet chocolate chips Provides bursts of chocolate.
Icing
  • 2/3 cup salted butter For flavor and creaminess.
  • 2.5 cups powdered sugar Sweetens and thickens icing.
  • 1/4 cup unsweetened cocoa powder Enhances chocolate taste.
  • 3 ounces whole milk Adds creaminess.
  • 1 teaspoon vanilla extract
  • 3/4 cup pecan chips or pieces Crunchy topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a 9x13 inch cake pan with parchment paper and spray with cooking spray.
  3. In a saucepan over low heat, melt 1 cup of unsalted butter.
  4. Stir in 2 1/2 cups of granulated sugar until smooth, then cool for 5 minutes.
  5. Mix in 2 tablespoons of canola oil and 1 tablespoon of vanilla extract.
  6. Beat in 5 large eggs one at a time until fully incorporated.
  7. Sift together 1 cup of all-purpose flour, 3/4 cup plus 1 tablespoon of cocoa powder, and 3/4 teaspoon of salt into the batter.
  8. Gently fold in 1/2 cup of mini chocolate chips.
  9. Pour the batter into the prepared pan and spread evenly.
  10. Bake for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Icing
  1. In a separate saucepan, melt 2/3 cup of salted butter over low heat.
  2. Whisk in 2 1/2 cups of powdered sugar, 1/4 cup cocoa powder, 3 ounces whole milk, and 1 teaspoon vanilla extract.
  3. Stir in 3/4 cup pecan chips or pieces.
  4. Pour the warm icing over the freshly baked brownies.
Serving
  1. Allow the brownies to cool completely before slicing into squares.

Notes

Store leftovers in an airtight container at room temperature for up to three days. These brownies can be baked ahead and stored for meal prep.