Reviewed: Aug. 25, 2011

I made these alll the time when the kids were home. Now just make for special holidays. I use the biggest cookie sheet I can find,usually a bakers half sheet and ice while they are still warm. They are still our favorite chocolate cake. Makes a lot.Enough to share

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Reviewer:

Sheri

Reviewed: May 3, 2010

This definetely should be called cake rather than brownies. They are not dense or chewy at all, but light and fluffy and lacked chocolate flavor. The batter was very thin and pourable, not thick and spreadable like true brownie batter should be. I am throwing them out.

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Reviewer:

fishinwife

Reviewed: Mar. 3, 2010

Best chocolate cake ever. I say cake because it is much more like a cake than a brownie. I used whole milk instead of butter milk and also added some milk to the icing. wow is this delcious!

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Reviewer:

annabelle

Reviewed: Feb. 28, 2010

I made this the night before because I wanted them to mellow. They were very good and moist but cake-like in texture. I used sour cream as I didn't have buttermilk. I cooked them About 4 min. less than required. I did put the frosting on while the bars were hot from the oven; for 2 reasons. One because it tends to make a more moist bar and second the frosting will stay shiney and be more like a fudge. I gave this 4 stars only because it was more like a cake than brownies.

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Reviewer:

nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

Reviewed: Feb. 20, 2010

Definitely a cake - not a brownie, tho i think the size & richness qualifies this to be called Texas Brownies! Speaking of size - this recipe made TWO jelly roll pans (so i doubled the frosting) - i was afraid of a big mess if i only used one pan. So wonderful & made enough to share with friends & freeze some for later!

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Reviewer:

frillypinkmama

Cooking Level: Expert

Living In: Chandler, Oklahoma, USA

Reviewed: Feb. 3, 2010

LOVE, LOVE the frosting.....very cake-like brownies, which I like....but if you like the fudgey kind, these won't be for you. Super for an office "share" goodie!

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Reviewer:

Paige A

Reviewed: Oct. 4, 2009

I absolutely loved these Texas brownies, so did my husband. They are moist and delicious! Make sure you pour the frosting on while its hot for it sets quickly once out of the pot. I had made these a few years ago and lost the recipe. I am so glad I found it! Thanks Norma!

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Reviewer:

Claire

Cooking Level: Expert

Home Town: Willow Springs, Illinois, USA

Reviewed: Mar. 21, 2009

I loved this recipe and so did my husband, especially with a scoop of good vanilla ice cream. I had to make a few changes because I can't find buttermilk in my town in Mexico; I used 1 cup of sour cream for the buttermilk, used 10 tbsp. of cocoa rather than 4-1/2 tbsp., used 1 cup of coffee for 1 cup of water, and added 1 large tsp. of cinnamon. I frosted with a can of frosting I had in the cupboard. They were great, very cakey and really delicious.

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Reviewer:

Lark817

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Cooking Level: Intermediate

Home Town: Sebastian, Florida, USA

Reviewed: Jan. 15, 2009

MMM! this makes ALOT of brownie so if your just wanting a small portion recalculate. i was just trying to make enough for 2/4 and got so much rich chocolaty goodness i gave 3 portions away for the holidays. but it was GREAT! not a brownie but more like a heavy decadent ultra chocolate cake and the icing was awesome. of course i doubled the cocoa :) its the only way

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Reviewer:

cat

Cooking Level: Intermediate

Reviewed: Sep. 15, 2008

This was great the next day. Fresh and warm, it wasn't as great. The frosting came out PERFECT and I think the brownie did too, since it was very cakey. It didn't taste very chocolatey though. It probably would've been better with some chocolate chips mixed in.

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