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–+ servings
Sheet Pan Brownies
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Sheet pan brownies made from scratch with a double-chocolate batter — fudgy centers, crispy edges, and 36 squares ready in 35 minutes.
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A metal spatula lifts a single chocolate brownie from a tray of evenly cut sheet pan brownies.
Prep Time10 minutes
Cook Time25 minutes
Prep Time35 minutes
servings36 Brownies

Ingredients

  • 1 ¾ cups Flour, All Purpose
  • 1 cup cocoa powder
  • 1 teaspoon Salt
  • 1 cup chocolate chips
  • 1 ½ cups salted butter 3 sticks
  • 1 ¼ cups Brown Sugar packed
  • 1 cup Sugar
  • 20 ounces Baking Chocolate finely chopped or (chocolate bark,) divided
  • 6 Eggs
  • 2 teaspoons Vanilla Extract

Instructions

  1. Preheat the oven to 350°F. Butter a 13x18-inch rimmed sheet pan generously, or coat it thoroughly with baking spray.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, and salt until fully combined. Add the chocolate chips and stir to coat them in the flour mixture. Tossing the chips in flour before they go into the batter helps keep them evenly distributed rather than sinking to the bottom of the pan during baking.
    1 ¾ cups Flour, All Purpose, 1 cup cocoa powder, 1 teaspoon Salt, 1 cup chocolate chips
  3. In a medium saucepan over medium heat, combine the butter, brown sugar, and granulated sugar. Stir continuously until the butter is fully melted and the sugars are incorporated.
    1 ½ cups salted butter, 1 ¼ cups Brown Sugar, 1 cup Sugar
  4. Remove the pan from heat and add approximately half of the chopped baking chocolate — about 10 ounces. Stir until fully melted and smooth. Let the mixture sit off the heat for 3 to 4 minutes before adding the eggs.
    20 ounces Baking Chocolate
  5. Add the eggs one at a time, whisking well after each addition. Adding them one at a time into a warm — not hot — mixture ensures they incorporate smoothly and completely.
    6 Eggs
  6. Stir in the remaining chopped chocolate and the vanilla extract.
    2 teaspoons Vanilla Extract
  7. Pour the chocolate mixture over the dry ingredients and stir until just combined.
  8. Pour the batter into the prepared sheet pan and spread it evenly to all four corners with a spatula or the back of a spoon.
  9. Bake at 350°F for 25 to 28 minutes. Start checking at the 20-minute mark.
  10. Let the brownies cool completely in the pan before slicing — at least 1 hour.

Nutrition

Serving: 1brownie | Calories: 261kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 146mg | Potassium: 197mg | Fiber: 4g | Sugar: 16g | Vitamin A: 287IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 4mg

Notes

The brownies are done when the edges are set and just beginning to pull away from the sides of the pan. Insert a toothpick into the center — it should come out with a few moist crumbs attached. Not clean, not coated in wet batter. A clean toothpick on a brownie almost always means overbaked.
 
The interior continues to set from residual heat for several minutes after they come out of the oven, and cutting too early means crumbling edges and a messy cut. Fully cooled sheet pan brownies cut into clean, even squares.
Cutting Tip
Run a sharp knife under hot water, wipe it completely dry, and cut in one clean downward motion. Repeat between each cut. Warm, dry knife through a fully cooled brownie gives you the sharpest edges.
 
CourseDessert
CuisineAmerican
Keywordsheet pan brownies
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