Why this recipe Matters

Rumor has it that Texas Brownies were first featured in a Texas newspaper in the 1950’s, but others argue, it originated in cookbooks as a recipe for Funeral Cake in the 1930’s. Honestly, I have no clue which story is true, I just know that I ate Texas Brownies for the first time, some 30-ish years ago, when my brother-in-law, Paul, made them.

When I was thirteen, I spent most of the summer in North Dakota with my older sister, Amy, Paul and my niece, Madeline, who was just around one at the time. Paul was studying Aviation and I jumped at the chance to go spend time with them for the summer. I can vividly picture the townhome that they lived in on campus housing, seeing my sister as a new mother and even an airplane ride in a small plane with Paul that I helped fly. It was a fun summer and it left a mark on my timeline, both in time spent with family, and in enjoying Paul’s cooking…Grease Tacos, Hammers, Homemade Flour Tortillas and my favorite, Texas Brownies.

Most of Paul’s recipes, belonged to his mother, Renee, and if you ask him to share one, he will happily recount what he learned in her kitchen. Renee was a Home Economics teacher and a mother to Paul and his SIX siblings, so it goes without saying, she was an experienced cook! When Amy and Paul married, we visited Paul’s family home, and I have a vague memory of Renee, she was busy in her kitchen and wearing an apron (one I have been told she favored and rarely went without wearing). Decades have gone from that time that I met Renee, and she has since passed, but I often think how glad she would be to know that her son shares her recipes with such affectionate detail.

Recently, I asked Paul for Renee’s Texas Brownie recipe (see below) and they were an instant hit with Gordon and the kids! I switched up a few ingredients in Renee’s recipe when making my own, but I don’t think you can go wrong with either one. Both will be delicious and more importantly, you’ll be honoring the memory of a beloved mother when you make them.

Here’s to Renee and may we all pass on recipes from those we love to others.

RENEE'S TEXAS BROWNIES AKA SHEET CAKE                                                                     Brownies:  2 cups flour •2 cups sugar •1/2 cup butter •1/2 cup shortening •1 cup water •1/4 cup cocoa •1/2 cup sour milk •2 eggs •1 teaspoon baking soda •1 teaspoon vanilla 
Frosting:  1/2 cup butter •2 tablespoons cocoa •1/4 cup milk •3 1/3 cups powder sugar •1 teaspoon vanilla                                                                                                                                     Directions: In a saucepan combine butter, shortening, water, cocoa, stir and heat to boiling •Pour over flour and sugar •Add sour milk, eggs, baking soda and vanilla and mix well •Bake at 400° for 20 minutes. *Paul's Note* To make the sour milk, an easy way to do it is to put 1/2 teaspoon of either vinegar or lemon juice and then fill the rest of it with milk and let it sit for about 5 minutes and it should work just fine, it even might be a bit coagulated. 

Handy Hints for Texas Sheet Cake Brownies

•If you do not have buttermilk on hand, you can make what I call, Cheater’s Buttermilk. To make 1 cup of Cheater’s Buttermilk: To a 1 cup measuring cup, add 1 tbsp fresh lemon juice or 1 tbsp white vinegar, fill it up the rest of the way with milk.  Let it stand for 5-10 minutes.

•These make a delicious self-serve dessert for entertaining. Once cooled completely, slice into squares, stack on a tiered tray and sprinkle with powdered sugar. Place cute printed beverage napkins and a small serving spatula next to the sheet cake brownies and let guests help themselves.

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