Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.
Big ol Brownie
BIG OL BROWNIE
Texas Roadhouse Copycat Recipe
1 box brownie mix or your favorite brownie recipe
vanilla ice cream
hot fudge sauce
Preheat oven to 350. Cut strips of foil to line jumbo muffin tin cups. Layer strips in crisscross fashion to use as lifting handles when brownies are done. Spray foil in pan with cooking spray.
Prepare brownie batter as described on the back of the box or according to your favorite recipe. (1 box of prepared brownie mix measures out to about 2 1/2 cups batter). Distribute batter evenly among muffin tin cups. Muffin cups will be about 3/4 full. Pour batter into prepared 9x13 pan and bake in preheated oven for 40 minutes.
Place muffin tin on rimmed baking sheet and bake in preheated oven for 40-50 minutes. Remove from oven and cool in pan for 5 minutes, then transfer to a cooling rack for 10 additional minutes.
You may need to use a butter knife or icing spatula to loosen the sides of each brownie, then lift out of the muffin pan using the foil handles. Serve warm brownie on a plate topped with a scoop of vanilla ice cream and topped with hot fudge sauce.