Continental Brownies

Continental Brownies

7
The Green Crane 0

"The lunch ladies at Continental High School homemade these great brownies for us in the 80s and 90s. They are super moist."
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Ingredients

1 h 45 m servings 302 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
  2. Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
  3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
  4. Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

Moist, cake like brownies. There isn't much flavor, so if there is a next time, I'd have to make extra strong coffee (maybe 3 T instant to a cup of water!). The frosting is smooth and rich. ...

Most helpful critical review

As this recipe's first reviewer I was hoping to offer better than this average, 3-star review. Yes, they're good. Moist, lightly chocolate and more cake-like, just as the submitter describes. ...

As this recipe's first reviewer I was hoping to offer better than this average, 3-star review. Yes, they're good. Moist, lightly chocolate and more cake-like, just as the submitter describes. ...

Moist, cake like brownies. There isn't much flavor, so if there is a next time, I'd have to make extra strong coffee (maybe 3 T instant to a cup of water!). The frosting is smooth and rich. ...

This recipe is very much like my Texas Sheet Cake recipe. It is very moist delicious more cake like than the chewy brownies that I have traditionally made. It is very good for a change. I wou...

This really is chocolate cake--if you want a chewy brownie, this is not it.

The brownie part is just so-so. The frosting was over the top sweet and there was WAY too much. A very, very thin layer would have been sufficient.

Just made these and another brownie recipe. This particular recipe is similar to a recipe I used to make as a kid, with the buttermilk recipe and the powdered sugar icing. I enjoyed the brownies...

Best brownies ever! The icing I made didn't set like icing. It was more liquidy. I put a small hole all the way through the middle after it came out of the oven. I poured the icing over the brow...