Texas Brownies

Image credit: Great American Recipes

Image credit: Great American Recipes

These are my dad’s favorite! He calls them Mississippi Mud and I have also heard them referred to as Texas Sheetcake. Whatever you call them, they are amazing!!

For one 17 1/2-by-11-inch baking pan, 48 brownies, you will need:

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup (1 stick) butter
1/2 cup shortening
1 cup strong brewed coffee or water
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla

Frosting:

1/2 cup (1 stick) butter
2 Tbsp dark cocoa
1/4 cup milk
3 1/2 cups unsifted powdered sugar
1 tsp vanilla

Preparation:

1. In a large mixing blow, combine the flour and the sugar.
2. In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.
3. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla.
4. Mix well, using a wooden spoon or high speed on electric mixer.
5. Pour into a well buttered 17 1/2-by-11-inch jelly roll pan.
6. Bake at 400 degrees for 20 minutes or until brownies test done in the center.
7. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring.
8. Mix in the powdered sugar and vanilla until frosting is smooth.
9. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Tips: If you don’t have buttermilk on hand, substitute 2 tsp vinegar or lemon juice. Mix into 1/2 cup milk.

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