Texas Sheet Cake Brownies

​It seems as though I did nothing but cook over what should have been a restful birthday weekend. I wanted to have a lot of meals prepared to take to my dad that I could deliver when we had lunch on Friday, as well as the yummy desserts that he loves. Last Thursday I made Texas Sheet Cake Brownies to take to dad's. I don't like Texas Sheet Cake (That, of course, begs the question as to why I would make these, for which I have no answer.), but liked the ease (They don't call me "Easy Pattie" for nothing.) and, of course, had to put my own special spin on them. I mean, why use a tablespoon of brewed coffee when a bottle of Kahlúa is calling your name?

I also don't particularly care for brownies (Again, not liking Texas Sheet Cake and brownies, one really has to wonder why I made this recipe.), because they never seem to have the density, chewiness, or rich chocolate taste that I'm looking for. This recipe looked like it had possibilities; with my Kahlúa addition in both the cake and frosting, I think I have reached brownie perfection. They are a little bit of work because you have to make cooked frosting, but, hey, brownies need frosting. These are decadent; you are going to find yourself in chocolate heaven. I topped them with crushed Butterfinger bars to take them right over the top.

A word about the pictures:  I totally forgot to photograph them on the day that I made them when the frosting was smooth and creamy. Instead, these hung out in the fridge for a couple of days. Yours are going to look a heck of a lot prettier than these. 

Texas Sheet Cake Brownies

Adapted from Averiecooks.com

Brownies

1 stick unsalted butter

6 ounces dark or bittersweet chocolate, chopped

2 large eggs

3/4 cup granulated sugar

1 tablespoon Kahlúa

1 tablespoon coffee

1 teaspoon instant espresso granules

3/4 cup all-purpose flour

1/2 teaspoon salt

Frosting

½ stick unsalted butter

3 tablespoons whole milk

3 tablespoons unsweetened dark cocoa powder

1 3/4 to 2 cups confectioners’ sugar

1 teaspoon Kahlúa

To Make Brownies:

Preheat oven to 350°F. Line an 8-inch square pan with aluminum foil leaving a 2”overhang on each end (for easy lifting), and spray with cooking spray; set aside.

Place butter and chocolate into a large microwave-safe bowl, and heat on high power to melt, about 2 minutes, stirring at 30-second increments. Allow mixture to cool momentarily before adding the eggs so they don’t curdle.

Add the eggs, sugar, Kahlúa, coffee, and espresso granules, and whisk vigorously to combine. Add flour and salt, and stir until smooth and combined without overmixing.

Pour batter into prepared pan, smoothing the top lightly with a spatula as necessary.

Bake for about 25 to 30 minutes, or until center has just set and is no longer glossy. A toothpick should come out clean or with a few moist crumbs, but no batter. Allow brownies to cool in pan on top of a wire rack while you make the frosting.

To Make Frosting:

In a medium saucepan place butter, milk, and cocoa powder, and heat over medium-high to melt butter. Whisk constantly until butter has melted. Allow mixture to come to a boil and boil for about 15 seconds before removing from the heat.

Add 1 3/4 cups confectioners’ sugar (more if you like it thicker) and Kahlúa, and whisk until smooth and combined. 

Pour frosting on top of brownies, using a spatula to spread.

Allow brownies to cool, uncovered, for at least 1 hour before slicing and serving. Brownies will keep airtight at room temp for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.

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Guinness Chocolate Cream Cheese Frosting

This blog post is not about the delicious cake that you see pictured. No, this is about the frosting. I took a bit of a circuitous route to devise this frosting. It started, I suppose, when I relieved my dad of the jar of confectioners' sugar that remained in his pantry. I knew that he would never use it and, with mother gone, there will, sadly, be no more baking in that house. When I poured the sugar into my container, a recipe for cream cheese frosting fell out. It tugged at my heart. Little notes from mother seem to pop up when I least expect them. Finding them makes me happy and sad at the same time. My plan for the day was to make my favorite chocolate cake, Chocolate Stout Cake, and frost it with the same frosting that I always use, but instead, decided to try the recipe that had just appeared before me, making a chocolate version. It seemed like fate. Unfortunately I had no milk.  I did, however, have extra Guinness, so substituted half as much (due to the difference in viscosity) then tossed in some espresso powder for a richer flavor.  Then end result was so good I could have eaten it right from the bowl.  This is easy, no fail, spreads beautifully, amply covers the top and sides of a 9" cake, and got rave reviews from all who tried it.  I'd say it's a keeper. 

Guinness Chocolate Cream Cheese Frosting

1 (8 ounce) package cream cheese, room temperature
2 tablespoons Guinness
4 cups confectioners' sugar
1/4 cup butter, room temperature
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon espresso powder

In the work bowl of a stand mixer, beat cream cheese, Guinness, confectioner's sugar, butter, vanilla, cocoa, and espresso powder to a spreadable consistency. Spread onto cooled cake.

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Sunday Sweeties

Le Valentin Traite pour Deux - Chocolate Cupcakes

A cheery little pair of sweets for two.

A number of years ago, my mother and I hosted a shower for the young woman who was soon to become our granddaughter- and daughter-in-law, respectively. I'd learned from my son that her favorite dessert was chocolate cake, so in the weeks preceding the shower I tested close to a dozen different recipes, popping samples into the mouths of anyone who happened to walk in the door.  She was, after all, going to be family, so I wanted nothing but the best.  I ended up making individual chocolate cakes, plumped with a chocolate filling, and topped with a chocolate glaze that were, eh, okay.  For all of the work, I ended up with rather disappointing results.

A month or so after this, company unexpectedly descended upon us late one evening -- more chocolate fans (are there non-chocolate fans?) -- and I was at a complete loss as to what to do.  So, when everyone was asleep, I reached for the box of Duncan Hines Dark Chocolate Fudge Cake Mix and made cupcakes, then grabbed The Hummingbird Bakery Cookbook for the frosting, that I piped on in a delicate pattern. Naturally I destroyed the box so thoroughly no CSI would have been able to identify it, but left the cookbook conspicuously on the counter.  I got raves!  Indeed the cupcakes were delicious.  It seems, then, that a cupcake may just be more about the icing than it is about the cake, not that the cake itself wasn't very moist and delicious.  So for this Valentine's Day ending to our romantic dîner pour deux, I went with the boxed cake (Duncan Hines Swiss Chocolate this time) and the homemade frosting, topping the cupcakes with some Valentine decorations that I scored on sale.  Cute, no?

I'm a chocolate cake/vanilla frosting girl, but if you prefer chocolate icing to vanilla, I've provided you with recipes for both along with the recommendation that you get this book (the lemon cupcakes and lavender cupcakes are delicious and worth the price alone), or the darling kit and little cupcake book they offer, or the great notecards. Great gifts at any time of the year for yourself, or that special person in your life, or hey, as a not-so-subtle hint to someone to make you some cupcakes!  The notecards, I find, are just perfect to use for writing Thank You notes.  I've often received a "Thank You" note back for having sent the card!

VANILLA FROSTING
2 cups powdered sugar, sifted
5 T. unsalted butter, room temperature
2 T. whole milk
A couple of drops pure vanilla extract

Beat powdered sugar and butter together in electric mixer with paddle attachment on medium slow speed until mixture comes together and is well mixed. Turn mixer down to slower speed. Mix milk and vanilla in another bowl, then add to butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn mixer up to high speed. Continue beating until frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.  (I tinted half of mine with red gel food coloring.) 

CHOCOLATE FROSTING
2 1/3 cups powdered sugar, sifted
6 1/2 T. unsalted butter, room temperature

1/3 cup unsweetened cocoa powder, sifted

2 T. whole milk

Beat powdered sugar, but and cocoa together in electric mixer with paddle attachment on medium slow speed until mixture comes together and is well mixed.  Turn mixer down to a slower speed. Add milk to the butter mixture a couple of teaspoons at a time. Once all milk has been incorporated, turn mixer up to high speed. Continue beating until frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Some sweet Valentines received from friends and family. Thanks everyone! I love getting fun things in the mail, particularly when they're handmade as some of these were.

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