This is our chef's favorite home baker's version of a classic fudge brownie. She has used it for years! The secret is having the butter really soft and not over-mixing during the creaming process. If you prefer a cake-like brownie, you may add 1 teaspoon of baking powder to your dry ingredients.
Texas Sheet Fudge Brownies
1 cup butter
4 cups sugar
1 Tbsp vanilla
2 cups Texas Pure Milling All-purpose Flour
1 1/2 cup dark cocoa powder
1 tsp. salt
Directions: Wash and sanitize all work surfaces, utensils, and hands before baking. Preheat the oven to 350°F. Lightly grease a half-sheet pan (18-in x 13-in x 1-in). Cream the butter, sugar, eggs, and vanilla in a mixer with a paddle attachment. Add the flour, cocoa, and salt, mixing 2 minutes. Pour into the prepared half-sheet pan and spread out evenly. Bake 40-45 minutes until a wooden pick inserted in the center will come out with moist crumbs (150°F).Wash and sanitize all work surfaces, utensils, and hands after baking.
The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough.