Texas Brownies II Recipe - Allrecipes.com
Texas Brownies II Recipe
  • READY IN 1 hr

Texas Brownies II

Recipe by  

"The moistest brownies ever!!!"

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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jelly roll pan.
  2. Sift flour, white sugar, and salt together in a large bowl.
  3. Combine 1 1/2 cups margarine, water, and 4 1/2 tablespoons cocoa, together in a saucepan; bring to a boil. Pour margarine mixture over flour mixture; stir to combine.
  4. Beat buttermilk, eggs, baking soda, and vanilla extract together in a bowl; add to margarine mixture and stir until batter is combined. Pour batter into prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out clean, about 20 minutes. Cool completely.
  6. Heat 1/2 cup margarine, milk, and 3 tablespoons cocoa powder together in a small saucepan over low heat until margarine melts and mixture is combined; remove from heat. Beat confectioners' sugar into margarine mixture until frosting is smooth and creamy. Spread frosting over cooled brownies and cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2004

I debated between 3 and 4 stars, and went for the higher rating because the product is good. However, this is NOT a brownie. This is a very dense cake. I doubled the chocolate at other's suggestion and felt the chocolate-ness of it was perfect. I also substituted one cup of brown sugar for one of the cups of white sugar. As the other Texas Brownie (cake) suggests cinnamon, I a tsp of cinnamon to this recipe. I also used the frosting recipe from Texas Brownies I. I am very happy with the finished product but again must stress that this is not a Brownie - it is a moist dense chocolate cake.

 
Most Helpful Critical Review
Mar 17, 2003

I was very disappointed with this recipie. I have been looking for the original Texas Brownie recipie that I had & I was very happy to find this one. I made this recipe twice and neither time it turned out well. I know the last recipe I had called for instant coffee, but I used water instead, like this recipe. I found it very bland and lacking in 'chocolate' flavor. I do not recommend this recipe.

 

30 Ratings

Feb 08, 2007

These are awesome! They are more like a cake than a brownie. Delicious!

 
Jun 25, 2007

I made these and brought them to work for a co-worker who is from Texes, it was her birthday. Everyone raved about them! I feel bad....the brownies took the spotlight over her birthday!

 
Feb 22, 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!

 
Mar 23, 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.

 
Jan 27, 2003

I have made this recipe several times. It is more of a cake than a brownie...but it is delicious and moist. I always use plain yogurt instead of the buttermilk.

 
Nov 12, 2002

Good overall, but I was dissappointed with the frosing. I have made your recipe before and it was great. .Just remember to gradually add your cocoa , icing sugar and vanilla. It makes a big differnce in the frosting.

 

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Nutrition

  • Calories
  • 766 kcal
  • 38%
  • Carbohydrates
  • 117.1 g
  • 38%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 32.2 g
  • 50%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 696 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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