This is denser than Texas Sheetcake/Buttermilk Brownies and the frosting is a deeper, darker chocolate.
1 ½ cups butter
½ cup cocoa powder
1 ½ cups water
3 cups flour
1 ½ t. soda
½ t. salt
3 cups sugar
3 eggs, beaten
¾ cup sour cream
2 t. vanilla
Combine butter, cocoa powder and water in a saucepan. Bring to a boil, stirring with a whisk. Remove from heat and cool. Mix flour, soda and salt in a large
bowl. Stir in sugar, eggs and sour
cream. Slowly add the cooled chocolate mixture
and vanilla and mix until well blended. Pour
into greased baking tray, 12x17-inch with 1-2-inch sides. Bake at 350ยบ for 25 minutes or until baked through.
While brownies are baking, make the frosting. When brownies are done, let them cool 5
minutes and then pour frosting over warm brownies in small amounts spreading as
you go.
Frosting
½ cup butter
6 T. milk
6 T. cocoa powder
3 ½ cups powdered sugar
1 t. vanilla
Combine butter, milk and cocoa in a saucepan over medium
heat and stir with a wire whisk until melted.
Pour into mixing bowl and beat in the powdered sugar until blended. Stir in vanilla. Let brownies cool completely before cutting
them with a knife dipped in cold water.
Tips: You can also
add ¾ cup chopped walnuts to the frosting, then frost. Or sprinkle mini chocolate chips over the
frosting.
If you like a more milk chocolate frosting:
1 square baking chocolate
4 T. butter
¼ cup milk
3 – 3 ½ cups powdered sugar
Melt the chocolate, butter and milk together. Mix in with the powdered sugar.
