This Brownie Sheet Cake recipe is so good. It’s a mix between a brownie and chocolate sheet cake. Yum!
How about a little sweet temptation? Let me tell you how I came up with this Brownie Sheet Cake recipe.
A couple of years ago my youngest child had a math tournament and his school is hosted it. Parents were 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 bam! 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.
Serving Size: 1 slice
Amount Per Serving: Calories: 492 Total Fat: 24g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 81mg Sodium: 340mg Carbohydrates: 68g Fiber: 3g Sugar: 53g Protein: 5g