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Sheet pan brownies with crackly top chewy edges and fudge center.
Print Recipe
Sheet Pan Brownies
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 

My sheet pan brownies are rich, fudgy, and perfectly chewy—an easy one-pan recipe that feeds a crowd with bakery-style results every time.

Servings: 24 brownies
Author: Gemma Stafford
Ingredients
Sheet Pan Brownies Batter
  • 2 ½ cups plus 2 tablespoons (13 ⅛ oz / 373 g) all-purpose flour
  • 1 ½ cups (6 oz/170 g) Dutch-processed cocoa powder
  • 5 cups (1 lb 14 oz/850 g) chopped bittersweet chocolate
  • 2 ¼ cups (18 oz/511 g) butter , diced
  • 9 large eggs , cold
  • 3 ¾ cups (1 lb 14 oz/850 g) granulated sugar
  • ⅓ cup (3 fl oz/90 ml) vegetable oil (or olive oil)
  • 2 tablespoons vanilla extract
  • 1 ½ tablespoons espresso powder
  • 2 ¼ teaspoons salt
Sheet Pan Brownies Topping
  • 1 ½ cups (9 oz/255 g) chopped bittersweet chocolate
Instructions
To Make the Sheet Pan Brownies Batter
  1. Preheat the oven to 350°F (180°C). Butter and line with parchment paper a 13 x 18 inch (33 x 46 cm) half sheet pan. Set aside.
  2. Sift together the flour and cocoa powder into a medium bowl. Set aside.
  3. 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. 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. Reduce the speed to medium and slowly mix in the melted chocolate mixture until fully incorporated.
  6. Fold in the flour mixture just until combined, then spread the batter evenly into the prepared pan.

  7. Sprinkle the chopped bittersweet chocolate over the batter.

To Bake the Sheet Pan Brownies

  1. Bake for about 40 minutes, or until set around the edge with a slight giggle in the middle.

  2. Cool completely to room temperature in the pan before slicing.
To Serve and Store the Sheet Pan Brownies
  1. Serve the brownies with a glass of cold milk. Store leftovers in an airtight container at room temperature for up to 3 days.
Recipe Notes
  • 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.

 

Do not overbake; the brownies will continue to set as they cool, preserving a rich, fudgy center.