Coffee-Infused Texas Brownies

Coffee-Infused Texas Brownies

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Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 30 servings
Nutritional Guidelines (per serving)
201 Calories
10g Fat
26g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 30
Amount per serving
Calories 201
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 31mg 10%
Sodium 57mg 2%
Total Carbohydrate 26g 10%
Dietary Fiber 0g 2%
Total Sugars 19g
Protein 2g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 1mg 5%
Potassium 29mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The recipe for Texas brownies (also called Texas sheet cake) is often passed down from generation to generation. Ready to serve a crowd, this big but shallow chocolate cake is baked in a sheet pan, which is why some believe it is named after our largest state. This sweet and rich cake is made with buttermilk, assuring a moist crumb, and is topped with a boiled cocoa and butter frosting. This recipe provides a little extra jolt from the freshly brewed strong coffee, offering a sophisticated twist on a somewhat old-fashioned dessert. 


For the Brownies:

  • 2 cups all-purpose flour

  • 2 cups sugar

  • 1/2 cup unsalted butter

  • 1/2 cup shortening

  • 1 cup brewed strong coffee

  • 1/4 cup unsweetened cocoa powder

  • 1/2 cup buttermilk

  • 2 large eggs

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

For the Frosting:

  • 1/2 cup unsalted butter

  • 2 tablespoons unsweetened cocoa powder

  • 1/4 cup milk

  • 1 1/2 cups powdered sugar

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F and lightly grease an 11 by 17-inch sheet pan.

  3. In a large mixing bowl, combine the flour and sugar.

  4. In a heavy saucepan over medium heat, combine the butter, shortening, coffee, and cocoa. Stir constantly until heated to a boil.

  5. Pour boiling mixture over the flour and sugar.

  6. Add the buttermilk, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or high-speed mixer.

  7. Pour the batter into the prepared baking pan.

  8. Bake for about 20 minutes, or until a cake tester comes out clean.

  9. Meanwhile, prepare the frosting by combining the butter, cocoa, and milk in a saucepan over medium heat.

  10. Stir frequently until heated to a boil.

  11. Mix in the powdered sugar and vanilla and stir until smooth.

  12. Pour the warm frosting over the brownies as soon as they come out of the oven.

  13. Cool and cut into squares.


  • If you don't have buttermilk, you can substitute with a combination of milk and white vinegar or lemon juice, yogurt or sour cream with water, or cream of tartar with milk. Kefir can also be used in place of buttermilk.
  • Make sure to pour the frosting over the cake while the cake is still warm for best results.
  • Although best eaten within 24 hours, you can freeze the brownies to enjoy later. Wrap in a layer of plastic wrap or aluminum foil and place it in a zip-top bag. Make sure to thaw in the refrigerator or on the counter as heating in the microwave will cause the frosting to melt.

Recipe Variations

  • You can sprinkle a variety of ingredients over the frosting, including nuts like pecans or almonds, or candy such as M&Ms or crushed up candy bars. Chocolate chips and toffee chips are also a delicious addition.
  • If you think the little ones won't like the coffee flavor, swap in 1 cup of water.