Iced Texas Brownies
Indulge in the rich, chocolatey decadence of Iced Texas Brownies—a perfect blend of moist cake-like texture and velvety cocoa icing that melts in your mouth. These classic, crowd-pleasing treats are made with pantry staples like cocoa powder, sour cream, and all-purpose flour, delivering a bold chocolate flavor and a hint of tang. The simple stovetop icing, infused with butter, vanilla, and optional crunchy pecans, is poured over the warm brownies for a glossy finish that’s irresistibly gooey. With just 15 minutes of prep time, these quick, easy-to-make brownies are ideal for potlucks, celebrations, or a sweet weeknight treat. Serve them as is for a traditional experience, or pair with a scoop of vanilla ice cream for an extra indulgent dessert.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.25 cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 2 eggs
- 0.5 cup unsalted butter (for icing)
- 0.25 cup unsweetened cocoa powder (for icing)
- 0.25 cup whole milk (for icing)
- 3.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan or line it with parchment paper.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Add 1/4 cup of unsweetened cocoa powder and 1 cup of water. Stir until smooth and bring to a boil, then remove from heat.
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir well to combine.
Pour the hot cocoa mixture into the dry ingredients and mix until just combined.
Add 1/2 cup of sour cream and 2 lightly beaten eggs to the batter. Mix until smooth and fully incorporated.
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the brownies are baking, prepare the icing. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Add 1/4 cup of unsweetened cocoa powder and 1/4 cup of whole milk. Stir until smooth and bring to a gentle simmer.
Remove the saucepan from heat and gradually whisk in 3 1/2 cups of powdered sugar until the icing is smooth and lump-free.
Stir in 1 teaspoon of vanilla extract and 1/2 cup of chopped pecans (if using).
Once the brownies are out of the oven, pour the warm icing over the hot brownies. Use a spatula to spread it evenly.
Allow the brownies to cool completely in the pan before cutting into squares and serving.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 51.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
