Mom’s Texas Chocolate Brownies

My Mom’s Texas Chocolate Brownies remind me of my childhood. We always had some in the freezer. I actually like them better out of the freezer now, just because they remind me of being a kid. They aren’t fudgey like some brownies, they are more cake-like with a rich icing. You bake them in a cookie sheet so they are thin and the perfect bite.

Last year, I needed to have some surgery and my parents came to stay for a couple of weeks. I asked my mom to make these brownies for me and I think the brownies worked better than anything else to make me feel better. I hid what was left in the back of the freezer and would sneak a bite or two for months afterwards.

When we make them, we cut them into about 1 inch squares. They are perfect to just pop in your mouth frozen. When they are fresh though, I serve larger cake-like pieces and top them with vanilla ice cream.

I don’t know what makes them ‘Texas’ Chocolate Brownies as opposed to just brownies. I don’t even know where this recipe comes from, other than my mom has been making it for years. The recipes calls for 1/2 cup of sour cream, so anytime Mom had leftover sour cream it was time to make brownies. I use Greek yogurt now instead of sour cream. We hardly ever actually have sour cream in the house anymore since plain, Greek yogurt works as well and (I think) is better for you!

Brownie Tips

The batter will be wetter than you may expect. Trust me, it makes for super moist brownies! Don’t add the eggs if the butter and cocoa mixture is too hot, or you’ll end up with scrambled eggs. I line my baking sheet with a piece of parchment, it saves the pan from getting knife marks when you cut into these, which you’ll do, when they are still hot! Ice them while they are warm, but not screaming hot. You’ll regret it if you don’t. Also, the icing is a pain in the butt and I always make a giant mess in the kitchen. Thankfully, Steve cleans up after me. 🙂

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Mom’s Texas Chocolate Brownies

Thin cake-like chocolate brownies covered in gooey frosting, best served in bite-size frozen pieces!

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Servings :0

Prep Time15 minutes mins

Cook Time15 minutes mins

Equipment

• 11 x 16 x 1" Sheet Pan

Ingredients

• 1 cup Margarine
• 4 Tbsp Cocoa Powder
• 1 cup Water
• 2 Eggs
• 2 cups White Sugar
• 2 tsp Salt
• 2 cups Flour
• 1/2 cup Sour Cream or plain greek yogurt
• 1 tsp Baking Soda dissolved in 1tsp warm water

Icing

• 4 Tbsp Cocoa Powder
• 5 Tbsp Milk
• 1/2 cup Margarine
• 1 tsp Vanilla
• 4 cups Icing Sugar sifted

Instructions

For the Brownies

• Preheat oven to 350°
• Add margarine, cocoa and water together in a saucepan and heat until the margarine is melted and the cocoa is dissolved
• Let the cocoa mixture cool slightly then add the sugar and eggs, mix well
• Add the baking soda, salt and flour, mixing until smooth, then add the sour cream and combine
• Grease an 11" x 16" x 1" cookie sheet and pour the batter onto the sheet
• Bake at 350° for approximately 20 minutes, or until center of pan is set
• Let cool slightly before icing

For the Icing

• Melt the margarine in a pan, add milk and cocoa powder stir until dissolved
• Remove from heat and add the vanilla and icing sugar, mix until well combined

Notes

Mix icing after the brownies com out of the oven.   You want to ice while they are warm, but not hot out of the oven.

These freeze great (so you don’t eat the whole pan in one sitting) and are almost better directly from the freezer!

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