Go Back
–+ servings

Sheet Pan Brownies

Created by: Sarah Mock
A metal spatula lifts a single chocolate brownie from a tray of evenly cut sheet pan brownies.
prep time10 minutes
cook time25 minutes
total time35 minutes
Makes 36 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
 

  • Preheat the oven to 350°F. Butter a 13x18-inch rimmed sheet pan generously, or coat it thoroughly with baking spray.
    Top-down view of baking ingredients in bowls: flour, cocoa powder, sugar, brown sugar, chocolate chips, chocolate shavings, two eggs, butter, vanilla extract, and a small wooden bowl.
  • 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
    A glass bowl with flour, cocoa powder, and salt on a white surface, with small bowls of chocolate chips and chocolate shavings nearby.
  • 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
    A metal mixing bowl filled with a light brown liquid mixture sits on a white surface, surrounded by bowls of chocolate shavings and cocoa powder.
  • 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
    A metal mixing bowl containing a yellow batter with a pile of chopped chocolate pieces on top, ready to be mixed.
  • 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
    A metal mixing bowl containing a yellow batter with a pile of chopped chocolate pieces on top, ready to be mixed.
  • Stir in the remaining chopped chocolate and the vanilla extract.
    2 teaspoons Vanilla Extract
    A glass bowl filled with chocolate cake batter being stirred with a metal spoon on a white surface.
  • Pour the chocolate mixture over the dry ingredients and stir until just combined.
    A glass bowl filled with chocolate cake batter being mixed with a metal whisk, placed on a white surface with a beige cloth nearby.
  • 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.
    A rectangular sheet cake covered with smooth chocolate frosting on a baking tray.
  • Bake at 350°F for 25 to 28 minutes. Start checking at the 20-minute mark.
    A large rectangular baking sheet filled with chocolate frosted Sheet Pan Brownies, viewed from above, showcasing a rich and decadent dessert.
  • Let the brownies cool completely in the pan before slicing — at least 1 hour.
    A close-up of a metal baking pan filled with freshly baked Sheet Pan Brownies, showing a cracked, glossy surface.

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.
 

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®