Chocolate Sheet Cake Brownies
Decadent chocolate sheet cake brownies bursting with cocoa flavor, studded with walnuts, and topped while hot for a rich, chewy treat perfect for sharing among friends and family.
Ingredients
Instructions
- Mix flour, sugar, and baking soda together; set aside.
- In a saucepan, bring butter, cocoa, and water to a boil.
- Pour the hot mixture over the dry ingredients and mix well.
- Add buttermilk, vanilla, slightly beaten eggs, chopped walnuts, and optional peanut butter chips.
- Mix everything thoroughly until well combined.
- Pour the batter into a greased 11 x 16-inch or 9 x 13-inch baking pan.
- Bake at 400°F (200°C) for 20 minutes.
- Frost the cake while it is still hot.
Tips & Substitutions
For a richer flavor, consider adding a pinch of espresso powder to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a nut-free version, simply omit the walnuts or replace them with chocolate chips. This recipe is similar to American recipes like No-Baking Cookies in that it's simple and indulgent.
Serving Suggestions
Serve these brownies warm, topped with a scoop of vanilla ice cream for a delightful dessert. They also pair nicely with a glass of cold milk or hot coffee. For an added touch, drizzle with chocolate or caramel sauce. These brownies are perfect for gatherings or as a sweet ending to a meal featuring Favorite Rhubarb Crisp.
Storage & Reheating
Allow the brownies to cool completely before storing. They can be kept in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place a brownie in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake Brownies contains roughly 41 calories, with 1g protein, 3g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding one tablespoon of vinegar or lemon juice per cup of milk. Let it sit for about five minutes to mimic buttermilk's acidity and thickness, which helps the brownies rise.
Can I freeze these brownies?
Absolutely! To freeze, wrap individual brownies in plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to three months. Thaw at room temperature or microwave for a quick treat.
What can I use instead of walnuts?
If you're not a fan of walnuts, you can replace them with pecans or omit them entirely for a nut-free version. Alternatively, try adding chocolate chips or dried fruit for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).