It’s Friday, so how about a little sweet temptation?
My youngest child has a math tournament tomorrow and his school is hosting it. Parents have been asked to bring some goodies for a concession sale. I thought that brownies should be a hit.
In looking through a lot of recipes, though, I realized that most recipes only make a 9×9 or an 8×8 pan. I wanted something bigger.
I combined some elements of a few recipes, tweaked them a little, and came up with this Brownie Sheet Cake.
I started off by making a simple chocolate syrup. Just sugar, cocoa, water, vanilla, and a little salt.
I make the syrup first because it has to come to a boil and then cool. It will thicken some during the cooling period.
While the syrup was cooling, I got to work on other aspects of the brownies, like preparing my 9×13 pan. I lined it with aluminum foil and sprayed it with non-stick spray.
I then got all of my other ingredients together. (Above is flour, baking powder, salt, and espresso powder.)
Typically eggs are added one at a time. I like to crack all of mine into a little glass bowl. I then try to pour them in, one at a time.
The recipe has a mixture of cocoa powder, butter, and oil. This is quite bitter since there is no sugar. But that is okay since there are two cups of sugar in the brownie batter.
Luscious batter – still not ready
This is how it looks before the icing is added.
The icing is a simple chocolate glaze made with chocolate chips, butter, and a little corn syrup.
- ¼ cup unsweetened cocoa powder
- ½ cup water
- 1 cup sugar
- 1 tsp vanilla
- ¼ tsp salt
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp espresso powder
- 10 Tbsp butter
- ¾ cup baking cocoa
- ¼ cup vegetable oil
- 2 cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- ⅔ cup chocolate chips
- Chocolate Syrup
- 1¼ cups chocolate chips
- 3 Tbsp corn syrup
- 1 stick butter
- To make the syrup: in a medium or large saucepan, whisk the cocoa powder and sugar until well blended. Add water and whisk over medium-high until it starts to boil and becomes a little frothy. Continue boiling for approximately 3 minutes. Reduce heat and allow to simmer for 2 more minutes. Remove from the heat and add salt. Let cool.
- Preheat oven to 350 degrees. Line bottom of 13x9 pan with aluminum foil and spray with non-stick cooking spray.
- Combine flour, baking powder, salt, and espresso powder and set aside.
- Microwave butter until melted in a medium size glass bowl. Add cocoa and oil and whisk until smooth.
- Transfer cocoa mixture to a bowl of an electric mixer. Stir in sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Gradually add flour mixture. Pour in chocolate syrup and chocolate chips.
- Pour batter into prepared 13x9 pan and bake for 25-30 minutes or until done. Let cool before icing.
- To make the icing: Melt chocolate chips and butter together in a microwave-safe bowl in 30 second intervals on high, stirring well after each segment. (It took me a total of one minute + an additional 10 seconds.) Add corn syrup and stir until smooth. Let sit for 5 minutes before pouring over brownies.
Brownie Sheet Cake