Sometimes an 8-inch pan of brownies just isn’t enough. When you need to feed a crowd, bring dessert to a BBQ, or celebrate a special occasion, this Sheet Pan Brownies recipe is the answer. These brownies are moist and fudgy with a deep chocolate flavor and a glossy, crackly top. They’re easy to decorate—pipe a buttercream border, add sprinkles, write “Happy Birthday,” or top with candles for someone who prefers brownies over cake. This versatile recipe yields a large batch, so you can serve as many people as you need by cutting smaller pieces. If you enjoy brownies, try the Better Than Box Mix Brownies or the Best Homemade Thick Fudgy Brownies for more options.
WHY THIS RECIPE WORKS
- Easy to make – basic pantry ingredients and straightforward steps make this recipe accessible for most bakers.
- No mixer required – a bowl and whisk are enough, although a mixer can speed things up when handling a large amount of batter.
- Large batch – this recipe yields enough brownies for 35 squares or more depending on portion size.
- Fudgy texture – a high chocolate-to-flour ratio and melted chocolate keep these brownies moist and dense rather than cakey.
- Slight chew – the brownies balance fudgy and chewy textures, with edge pieces offering extra chewiness.
- Intense chocolate flavor – bittersweet or dark chocolate plus a touch of cocoa powder deliver rich chocolate notes.
INGREDIENTS FOR SHEET PAN BROWNIES
Below are notes on key ingredients. The full ingredient list is available in the recipe card at the bottom.
- All-purpose flour – unbleached all-purpose flour yields a dense, fudgy crumb. Measure carefully to avoid a dry result.
- Unsalted butter – butter contributes to a rich, tender texture and classic brownie flavor.
- Pure vanilla extract – a little vanilla brightens the chocolate and rounds the flavor.
- Granulated sugar – white sugar helps create the glossy crust and tender structure; reducing sugar can affect texture and crust formation.
- Brown sugar – light or dark brown sugar adds moisture and a subtle molasses flavor.
- Eggs – six large eggs provide structure and help create the shiny crust when beaten with sugar.
- Salt – balances sweetness and enhances chocolate flavor.
- Dark or bittersweet chocolate – 60–85% cocoa works well; around 70% yields a deep, balanced chocolate taste.
- Cocoa powder – Dutch-process cocoa is recommended for a rounded chocolate flavor; sift if lumpy.
STEP BY STEP INSTRUCTIONS: HOW TO MAKE SHEET PAN BROWNIES
- STEP 1.) Melt the chocolate. Combine chopped chocolate and butter in a heatproof bowl over simmering water or melt gently in the microwave, stirring frequently until smooth. Keep warm.
- STEP 2.) Beat eggs and sugar. Whisk eggs with both sugars and salt until thick, pale, and glossy. This step helps create the signature shiny crust.
- STEP 3.) Combine eggs and chocolate. Stir the warm melted chocolate into the egg mixture until fully incorporated and glossy.
- STEP 4.) Add dry ingredients. Fold in the flour and sifted cocoa powder until just combined. Sprinkle chocolate chips on top if desired.
- STEP 5.) Bake. Spread batter into the prepared lined pan and bake until the surface is shiny and cracked and a skewer shows a few moist sticky crumbs—not wet batter and not completely clean. Cool completely in the pan before cutting.
EXPERT BAKING TIPS
- Avoid leavening agents – no baking powder or baking soda; brownies should be dense and fudgy.
- Measure flour accurately – too much flour dries out brownies. Use a scale or the spoon-and-level method.
- Whisk eggs and sugar first – sugar dissolves in the moisture of eggs, not in fat, and beating creates the thin glossy crust.
- Watch bake time – check brownies at 25 minutes. The center should hold a few moist crumbs on a skewer; clean skewers mean overbaking, while wet batter means underbaked.
RECIPE FAQ
Bittersweet chocolate around 70% cocoa gives a deep chocolate flavor without excessive sweetness. Semisweet or other percentages will work; expect sweeter or milder chocolate notes accordingly.
Chewiness is influenced by sugar amount and the ratio of chocolate to butter. More chocolate and sugar can yield chewiness, while more butter creates a softer, fudgier texture because butter melts more readily at room temperature.
Dissolving sugar into beaten eggs and whipping until pale and glossy helps form the thin, shiny crust. Use room-temperature eggs and whip long enough for the sugar and egg proteins to interact.
This recipe relies on both melted chocolate and cocoa powder for the fudgy texture. Using only cocoa powder will change texture; for a cocoa-only brownie, choose a recipe formulated for that approach.
Yes—fold up to 1 cup of dark chocolate chips into the batter or sprinkle them on top before baking.
They are done when the top is shiny and cracked and a skewer shows sticky crumbs. If it comes out clean, the brownies are likely overbaked; if it shows wet batter, they need more time.
Overbeating eggs and sugar incorporates too much air, causing the batter to puff in the oven and then collapse as it cools. Beat only until thick and pale, not excessively aerated.
Store at room temperature in an airtight container to prevent drying. For longer storage, refrigerate.
If you love brownies, check out these recipes!
Triple Chocolate Brownies
Fudgy Grain Free Brownies
Olive Oil Brownies with Date Fudge Frosting
Fudgy Buckeye Brownies
Outrageous Fudgy Chocolate Chip Cheesecake Brownies
The BEST Small Batch Fudge Brownies
Homemade Cosmic Brownies Recipe!
More brownie recipes please!
Looking for more brownie ideas? Try these:
- Chocolate Chip Cookie Dough Brownies
- Speckled Chocolate Mini Egg Brownies
- Fudgy Lemon Brownies
- Peanut Butter Brookies
Video
Sheet Pan Brownies
Christina Marsigliese
Pin Recipe
Ingredients
- 12 oz (340g) bittersweet chocolate, coarsely chopped
- 1 cup (227g) unsalted butter
- 6 large eggsat room temperature
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 cup (142g) all-purpose flour
- ⅓ cup (28g) cocoa powder, sifted
- ½ cup dark chocolate chips, for topping
Instructions
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Preheat oven to 325°F. Line a 17×12-inch baking pan with parchment and lightly grease the sides. If using an 18×13-inch half sheet pan, the brownies will be thinner; consider building a 1-inch border to keep the batter thick enough.
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Melt chocolate and butter together over very low heat, stirring constantly, or melt in the microwave at 50% power in short bursts, stirring frequently. Keep warm.
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Whisk eggs, granulated sugar, brown sugar, and salt until pale and thick—this can take a couple of minutes by hand. Add the warm chocolate mixture and mix until smooth and glossy.
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Whisk flour and cocoa powder together, sift if needed, then sprinkle over the batter and fold in until combined. Spread batter into the prepared pan and top with chocolate chips if using.
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Bake 25–30 minutes until the surface is shiny and cracked and the center feels slightly firm. A skewer should show a few moist sticky crumbs. Allow brownies to cool completely in the pan before slicing.