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“Ultra moist, these brownies hit the spot when you really want something rich and bursting with chocolate flavor. This recipe is also known in some areas of the country as Texas Sheet Cake.”

Ingredients Nutrition


  1. Grease a 15x10x1-inch or a 13x9x2-inch baking pan; set aside.
  2. In a medium mixing bowl combine the flour, sugar, baking soda, cinnamon, and salt; set aside.
  3. In a medium saucepan combine the 1 cup butter, water, and the 1/3 cup cocoa powder.
  4. Bring mixture just to boiling, stirring constantly.
  5. Remove from heat.
  6. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined.
  7. Add the eggs, 1/2 cup buttermilk, and 1-1/2 teaspoons vanilla.
  8. Beat for 1 minute (batter will be thin).
  9. Pour batter into the prepared pan, spreading evenly.
  10. Bake brownies in a 350 degree F oven about 25 minutes for the 15x10x1-inch pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
  11. Meanwhile, in a medium saucepan combine the 1/4 cup butter, the 3 tablespoons unsweetened cocoa powder, and the 3 tablespoons buttermilk.
  12. Bring mixture to boiling.
  13. Remove from heat.
  14. Add powdered sugar and 1/2 teaspoon vanilla.
  15. Beat until smooth.
  16. If desired, stir in pecans.
  17. Pour warm frosting over the warm brownies, spreading evenly.
  18. Cool on a wire rack.
  19. Cut into bars.
  20. Makes 24 brownies.

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