Serves: 18
This recipe is a favorite of my family and friends which I make and share at almost every gathering. The chocolate is enhanced with the use of coffee. It is a combination of my Aunt Elaine's Texas Sheet Cake and my Grandma Caroline Sievers chocolate cake recipe.
2 cups cake flour
2 cups white sugar
1 tablespoon baking soda
1 cup strong brewed coffee
1/2 cup no-salt butter
1/2 teaspoon table salt
3/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Frosting:
1/2 cup butter
1 cup white sugar
1/4 cup buttermilk
1 12-ounce bag semi-sweet chocolate chips
Preheat oven to 400°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large bowl, stir flour, sugar, baking soda and cocoa powder; set aside.In a small saucepan over medium heat, cook and stir coffee, and butter until the butter is melted; remove from heat and set aside. In a medium bowl, beat buttermilk eggs and vanilla until blended. Combine all ingredients blend until smooth. Spread evenly in pan. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean. While brownies bake, make topping and spread on hot brownies.Frosting: In a sauce pan add butter, sugar, and buttermilk stiring until mixture comes to a boil then remove from the heat and add one 12 oz. bag of milk chocolate or semi-sweet chocolate chips. Beat chocolate mixture until thick and smooth, at least 5 minutes. My mother says the frosting needs to loose it's shine. Spread quickly (it will firm up fast) over warm brownies and let cool before serving.
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