Texas Brownies Recipe

A Texas Brownies recipe that is moist and oh-so delicious.
Jean Teller
January/February 2011
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Texas Brownies taste as good as they look in this photo.
Lori Dunn


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JoAnn Fitzgerald, Davis, Oklahoma, has lost a recipe for brownies that she found in Grit about 25 years ago. She says the batter was very thin.  

Verda Frahm, Mapleton, Iowa, sends her favorite brownie recipe, writing, “This batter is thin when mixed up. It’s a very moist brownie.” 

Main Story:
GRIT Recipe Box: January/February 2011  

Texas Brownies 

2 cups flour
2 cups sugar
1⁄2 cup (1 stick) butter or margarine
1⁄2 cup shortening
1 cup strongly brewed coffee or water
1⁄4 cup cocoa
1⁄2 cup buttermilk, or 2 teaspoons vinegar or lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
Frosting: 1⁄2 cup (1 stick) butter or margarine
2 tablespoons cocoa
1⁄4 cup milk
3 1⁄2 cups confectioner’s sugar
1 teaspoon vanilla
Frosting:
 

12 cup (1 stick) butter or margarine2 tablespoons cocoa14 cup milk3 12 cups confectioner’s sugar1 teaspoon vanilla 

Heat oven to 400°F.  

In large bowl, combine flour and sugar.  

In saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour over flour and sugar. 

Add buttermilk, eggs, baking soda and vanilla. Mix well with electric mixer on high.  

Pour into 11-by-1712-inch baking dish. Bake for 20 minutes. 

While brownies are baking, prepare frosting. In saucepan, combine butter, cocoa and milk; heat to boiling. Beat in confectioner’s sugar and vanilla until smooth.  

Remove brownies from oven and pour frosting over warm brownies. 

NOTE: Verda says she uses a 10-by-13-inch pan, and sometimes she doesn’t make the frosting until she takes the brownies out of the oven. 








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