Sheet Pan Brownies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My fudgy Sheet Pan Brownies are perfect for a party! This easy one-pan bake is a must for chocolate lovers.

• Chewy edges, fudgy center: Iconic bakery-style brownie texture.
• Rich, intense chocolate flavor: Cocoa powder and bittersweet chocolate provide deep flavor.
• Large batch: This potluck favorite serves a crowd.
• Easy to slice and serve: Bakes easily in a sheet pan.
• Quick and simple: Ready in about an hour!

As a professional chef,  I’ve baked countless brownies. I’ve learned there’s always room for a great new version. I love this Sheet Pan Brownie recipe for celebrations—it yields two dozen brownies (or more if you cut them smaller) that are easy to slice, serve, and transport.

My most important tip for you is not to overbake these brownies. For a wonderfully fudgy center, remove the pan of brownies when they’re just set, and a toothpick comes out with a few moist crumbs attached—they’ll continue to firm as they cool. For more brownie inspiration, try my Microwave Brownie in a Mug for a quick treat, Peanut Butter Brownies for a sweet-and-salty combination, or Chocolate Brownie Trifle for a showstopping dessert!

Table of Contents

• What are Sheet Pan Brownies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sheet Pan Brownies
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Brownie Recipes

What are Sheet Pan Brownies?

Sheet Pan Brownies are a big-batch version of classic brownies. Because they’re baked in a shallow pan, they cook quickly and evenly, yielding a big batch that feeds a crowd. Rich, melted bittersweet chocolate in the batter creates a dense, fudgy texture and deep flavor. Brownies date back to the late 1800s, and are believed to have been served at the 1893 Chicago World’s Fair, where they were served as an innovative, portable chocolate dessert.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring cup
• Kitchen scale (optional)
• Wooden spoon
• 13 x 18-inch (33×46-cm) half sheet plan
• Parchment paper
• Sieve
• Microwave-safe bowl
• Stand mixer (optional) or electric hand mixer
• Silicone spatula

Key Ingredients and Substitutes

For the Brownie Batter

All-purpose flour

• All-purpose flour gives the brownies structure.
• Substitute: For gluten free brownies, use the same amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Mix, or another gluten-free flour.

Dutch-process cocoa powder

• Dutch-process cocoa powder contributes a smooth, rich chocolate flavor.
• Because Dutch-process cocoa powder is alkalized (its acidity is neutralized), it’s mellow and rich.
• Additionally, Dutch-process powder gives the brownies a beautifully deep, dark color.
• Substitute: You can use the same amount of natural cocoa powder, but note that the flavor will be slightly sharper, and the brownies will be lighter in color. Learn more about it in my guide.

Bittersweet chocolate

• Melted bittersweet chocolate in the batter contributes to a fudgy brownie.
• Additionally, chopped chocolate and cocoa powder together create a layered, deep flavor.
• Use chocolate with 70% or more cocoa butter solids for the fudgiest textures.
• Substitute: Use chopped semi-sweet chocolate or dark chocolate.

Butter

• Butter (salted or unsalted butter) makes the sheet-pan brownies fudgy and moist.
• Additionally, butter adds a richness and creamy flavor.
• Substitute: Use an equal amount of coconut oil if you prefer. Note that using oil will make these brownies denser.

Eggs

• Eggs help the ingredients come together into a structured batter.
• Importantly, eggs add richness and moisture, which contribute to the fudgy texture.
• Use cold eggs in this recipe. They help create a denser, fudgier brownie texture.
• Substitute: You can use a flax egg here instead. In place of every egg, mix 1 tablespoon of ground flaxseed with 1 tablespoon of water and allow to sit for 5 minutes before using.
  • For more substitution ideas, see my guide on The 12 Best Egg Substitutes for Baking Recipes.

Granulated sugar

• Granulated sugar sweetens these brownies.
• The sugar also contributes to the shiny, crinkly top.
• Substitute: Use the same amount of brown sugar.

Vegetable oil

• Using vegetable oil (which, unlike butter, is liquid at room temperature) along with butter makes this brownie tray bake recipe extra moist.
  Substitutes: You can use the same amount of melted, slightly cooled, coconut oil. Note that it will contribute a subtle coconut flavor.

Vanilla extract

• Vanilla extract enhances the chocolate flavor.
• Substitute: You can use an equal amount of Vanilla Bean Paste if you prefer.

Espresso powder

• Espresso powder enhances the chocolate flavor and adds its own rich note.
• Substitute: You can use the same amount of instant coffee powder instead.

Salt

• Salt enhances the chocolate flavor.

For the Brownie Topping

Bittersweet chocolate

• Chopped bittersweet chocolate sprinkled on top creates pools of melty chocolate and an irresistible textural contrast.
• Additionally, the chocolate on top gives an enticing, bakery-style presentation.
• Substitute: You can use the same amount of semi-sweet or milk chocolate or a mixture of both.

How to Make Sheet Pan Brownies

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line a 13 x 18-inch (33 x 46 cm) half sheet pan with parchment paper. Set aside.
2. Mix dry ingredients: Sift together the flour and cocoa powder into a medium bowl. Set aside.

3. Melt the chocolate: Place the chopped chocolate and butter in a large, microwave-safe bowl. Microwave for 1 minute, then stir. Continue heating in 30-second increments, stirring in between, just until melted. Set aside to cool for 10 minutes.

4. Beat the wet ingredients: In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs, sugar, oil, vanilla extract, espresso powder, and salt on medium-high speed for 8 minutes, until thick, pale, and glossy.

5. Add melted chocolate: Reduce the speed to medium and slowly blend in the melted chocolate butter mixture until fully incorporated.

6. Combine the dry ingredients and wet ingredients: Fold in the flour mixture just until combined, then spread the batter evenly into the prepared sheet pan.

7. Add the chopped chocolate: Sprinkle the chopped bittersweet chocolate over the batter.
8. Bake brownies: Bake for about 40 minutes, until the brownies are set and a toothpick inserted into the center comes out with a few moist crumbs attached.

9. Cool before slicing: Cool completely to room temperature in the pan before slicing.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use cold eggs. They help create a denser, fudgier brownie texture—do not bring them to room temperature.
• Age your batter if you have time. Age your brownie batter for the most concentrated flavor and a crackly crust: spread the batter in the prepared pan and refrigerate it overnight (or up to 48 hours) before baking. Let it come to room temperature (for at least two hours) before baking.
• Line the pan with parchment paper. This keeps the brownie sheet cake from sticking and makes clean-up easy.
• Pick your sprinkle. Instead of sprinkling chopped chocolate on top, you can sprinkle chopped nuts, chocolate chips, M&M’s, mini marshmallows, or salted pretzels.
• Chill brownies before slicing. For the cleanest slices, chill the brownies fully before cutting and use a plastic knife.
• Don’t overbake. The brownies will continue to set as they cool, preserving a rich, fudgy center.
• Serve as is or with ice cream. Or sandwich brownies with frosting, use these brownies in a trifle or as the base of a brownie sundae made with caramel sauce and whipped cream.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make these brownies ahead and keep them in an air tight container at room temperature for up to three days.
• For longer storage, freeze the brownies (either the entire batch or individually).
  • Cool the brownies, and freeze in a single layer on a parchment-lined tray.
  • Wrap well and place in a freezer bag or freezer-safe container.
  • Once they’re solid, transfer them to an airtight container or freezer-safe container for up to two months.
  • Defrost at room temperature for 1 hour or for about 10 seconds in the microwave.

How to store leftovers

• Keep the brownies in an airtight container at room temperature for up to three days.
• Brownies freeze well with no loss of quality when defrosted. To do so, freeze the cut brownies in a single layer on a parchment-lined tray.
  • Once solid, transfer to an airtight container for up to two months.
• Defrost at room temperature for 1 hour or for about 10 seconds in the microwave.

FAQs

Can I make these bittersweet brownies gluten-free?

• Yes, you can make these bittersweet brownies gluten-free.
• In place of all-purpose flour, use an equal amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.

How do I make these sheet-pan brownies without eggs?

• To make these sheet-pan brownies without eggs, use an egg substitute.
• You can use flax eggs instead. In place of every egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, then let sit for 5 minutes before using.
  • For more substitution ideas, see my guide on The 12 Best Egg Substitutes for Baking Recipes.

What’s the secret to brownies with a shiny, crackly top?

• For a shiny, crackly top, beat the eggs and sugar until pale and fluffy, then add the other ingredients.
• For more tips on getting a shiny crust, check out my recipe, The Secret to Crinkle-Top Brownies.

How do I know when my brownies are done?

• You know when your brownies are done when the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs (not batter).
• Be very careful not to overbake. The brownies will continue to set as they sit.

Can I use a smaller pan to make these brownies?

• Yes, you can use a smaller pan, but note that this will yield thicker brownies that require a longer baking time.
• Start checking at 5 minutes past the original baking time.
• Bake until the brownies are set on the edges, and a toothpick inserted in the center comes out with a few moist crumbs attached.

More Brownie Recipes

• Brownie Cookies
• Better than Boxed Mix Brownies
• Caramel Brownies
• Brownie Bread Pudding
• Cream Cheese Brownies

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