Farmer Brownies

This weekend is our son Mike’s birthday. As I have done every year for the past 30 or so years, I’ll ask him what kind of cake he would like for his birthday (I still love to cook a special dinner for each of our three kids and their spouses), and the response is the same each year. β€œMom, don’t even ask me that question; you know what I want”. So I’ll pull out my Pampered Chef stoneware jelly roll pan and whip up Farmer Brownies (not to be confused with the Farmer Brownies in our cafe) for him. He loves this cake so much it was even featured at his and Kacey’s wedding nine years ago. Last week their family welcomed a new baby girl, and I brought them dinner. Of course, dessert was Farmer Brownies, and I enjoyed the text I got from him that evening, saying thanks and affirming that the brownies were still the best! Kacey now bakes them for their family, and they are equally as delicious as when I make them. But this Mama still loves hearing words of appreciation from her 30-plus-year-old son. Often called Texas Sheet Cake, this is the comfort food of cakes. Nothing fancy, just an easy and delicious cake-type brownie topped with a glossy chocolate glaze that everyone loves. This year I’m going to ramp it up by adding sprinkles and a scoop of Banter’s Sweet Cream ice cream for the perfect birthday cake!

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    Farmer Brownies

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    Ingredients

    Scale

    Brownies:

    1 cupΒ water

    1 cupΒ butter

    1/3 cupΒ cocoa

    2 cupsΒ flour

    2 cupsΒ sugar

    1 teaspoonΒ baking soda

    Β½ teaspoonΒ salt

    2Β eggs, beaten

    Β½ cupΒ buttermilk

    1 teaspoonΒ vanilla

    Frosting:

    ΒΌ cupΒ butter

    ΒΌ cupΒ cocoa

    ΒΌ cupΒ buttermilk

    2 1/4 cupsΒ sifted icing sugar

    1 teaspoonΒ vanilla

    Instructions

    Brownies:

    Preheat oven to 350 degrees.

    Heat the butter, water and cocoa until the butter is melted and the ingredients are very hot.Β  The mixture doesn’t need to come to a boil.Β  This can be done in a saucepan on the stovetop or in the microwave.

    Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the buttermilk, vanilla and beaten eggs.

    Mix by hand or at low speed with a hand mixer until smooth (do not overmix).

    Pour into greased 10β€³ x 15β€³ cookie sheet and bake for 20-25Β  minutes, until a toothpick inserted in the center comes out clean.

    While the cake is baking, prepare the frosting.

    Frosting:

    Combine the first three ingredients in a saucepan and cook over low heat until the butter is melted and the ingredients are very hot, but not boiling.Β  You can also do this in the microwave, stopping and stirring a few times in between.

    Sift the icing sugar to remove lumps, and add to butter/coca/buttermilk mixture along with vanilla.Β  Beat with mixer until smooth.

    Allow cake to cool for 5-10 minutes and pour icing over warm cake.Β  Spread evenly with an off-set spatula or knife.Β  The heat of the cake will melt the icing to form a thick, glossy glaze.

    NOTE: No buttermilk? Make one cup of buttermilk by using 1 tablespoon white vinegar plus enough milk to make 1 cup.

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