Continental Brownies

Continental Brownies

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 45 m
The Green Crane
Recipe by  The Green Crane

“The lunch ladies at Continental High School homemade these great brownies for us in the 80s and 90s. They are super moist.”

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Adjust Servings

Original recipe yields 2 dozen brownies



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
  2. Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
  3. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
  4. Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

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Reviews (4)

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As this recipe's first reviewer I was hoping to offer better than this average, 3-star review. Yes, they're good. Moist, lightly chocolate and more cake-like, just as the submitter describes. Still, I have a few criticisms that wouldn't allow me to rate them higher. First, there are holes in the cake, which in my view is not pretty, whether it affects taste or not. My fault, possibly, but I generally don't have that problem. Second, the preparation requires a little more monkeying around with than it needs to and could easily be simplified. Finally, there is just nothing uniquely special or stand-out about them to distinguish them from other, similar, recipes. Good, but not memorable.



Moist, cake like brownies. There isn't much flavor, so if there is a next time, I'd have to make extra strong coffee (maybe 3 T instant to a cup of water!). The frosting is smooth and rich. I was surprised when frosting was put it on the hot bars, that the bars didn't absorb it!



This recipe is very much like my Texas Sheet Cake recipe. It is very moist delicious more cake like than the chewy brownies that I have traditionally made. It is very good for a change. I would list it as a cake recipe not a brownie recipe.

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Amount Per Serving (24 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



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Double-Frosted Brownies


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