Sunday, December 19, 2010

Texas Sheet Cake Brownies

Tommy making brownies, 1993
2 sticks margarine
1 cup water
5 Tbsp cocoa
Cook in sauce pan until melted and boiling. Remove from heat.

2 Eggs
1/2 cup sour cream 
1/2 tsp. salt
2 cups sugar
2 cups flour  
1 tsp. baking soda
1 cup nuts
Use mixer for batter. Pour hot cocoa mixture into batter a little at time so eggs won't cook.  Mix, then pour into 11 x 14 greased jelly roll pan.  Bake at 400 for 20 minutes.

FROSTING:  1 stick margarine, 5 Tbsp. cocoa, 1/4 cup + 2 Tbsp milk.  Cook until boils.  Lower heat; add a 1 pound box of powdered sugar (or 3 + 2/3 cups) and 1 tsp vanilla. Beat until smooth. Pour over hot brownies. Frosting will firm when cooled.