Texas Longhorn Touchdown Brownies Recipes

TOUCHDOWN BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Grease bottom only of foil with shortening or cooking spray.
• In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
• Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
• Using foil to lift, remove brownies from pan. With 3 1/2x2 inch football-shaped cookie cutter, cut brownies into football shapes. Pipe on decorating icing to look like football laces.

TEXAS BROWNIES

Steps:

• In a large mixing bowl, combine the flour and the sugar.
• In heavy saucepan, combine butter, shortening, coffee or water and cocoa.
• Stir and heat to boiling.
• Pour boiling mixture over the flour and sugar in te bowl.
• Add the buttermilk, eggs baking soda and vanilla.
• Mix well, using a wooden spoon or high speed on an electric mixer.
• Pour into a well buttered 17 1/2 by 11 inch jelly roll pan.
• Bake at 400F for 20 minutes or until brownies are done in the center.
• While brownies bake, prepare the frosting.
• In a saucepan, combine the butter, cocoa and milk.
• Heat to boiling, stirring constantly.
• Remove from heat and mix in the powdered sugar and vanilla, beat until frosting is smooth.
• Pour warm frosting over brownies as soon as you take them out of the oven.
• Cool.
• Cut into 48 bars.

FROSTED TEXAS BROWNIES

Steps:

• Brownie: Preheat oven to 400°; grease an 11" x 17" jelly roll pan.
• Mix sugar and flour in a bowl; in a saucepan bring to boil the butter, shortening, water, cocoa and salt; pour cocoa mixture over flour mixture and stir until combined.
• Beat in buttermilk, baking soda, eggs and vanilla; pour into baking pan and bake for 15 minutes, until center is barely set; DO NOT OVERBAKE; the center of the brownie will be slightly puffed but, if not overbaked, will fall when cool.
• Frosting: Prepare the frosting while the brownie bakes; in same saucepan, bring to boil the butter, milk and cocoa; remove from heat and stir in confectioners' sugar and vanilla; stir until smooth.
• Pour and spread over the brownie immediately after removing it from the oven; cool and refrigerate.