Sheet Pan Brownies
Add Preferred SourceThese Sheet Pan Brownies are rich, fudgy, and chocolatey with that irresistible shiny, crackly top. Baking in a half-sheet pan gives you a giant batch, perfect for parties, potlucks, or satisfying chocolate cravings for the week. Simple steps, big flavor: melt, whisk, fold, and bake. That’s it.
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I love these brownies, and I especially love making a big sheet pan full whenever I’m feeding a crowd. They’re my go-to for potlucks, parties, school events, or any time I want something that looks impressive but comes together without fuss. These brownies always disappear fast; people can’t resist that combination of rich cocoa flavor, fudgy texture, and that gorgeous glossy top.
And the best part? This recipe delivers consistent results every single time. You get deep chocolate flavor, a pan full of perfectly even squares, and enough brownies to make everyone happy. They’re special enough for celebrations but simple enough for everyday baking, which is exactly why they stay in my regular rotation.
Ingredients
- 2 cups unsalted butter – That’s 4 sticks of butter. You can use salted butter, but then don’t add any more salt to the recipe.
- 3½ cups granulated sugar – Don’t worry if it has some lumps in it.
- 1½ cups packed brown sugar – I don’t like them too sweet, so I lightly pack the brown sugar.
- 2 cups unsweetened cocoa powder – Use Dutch process cocoa powder for the best chocolate flavor.
- 8 large eggs – Room temperature eggs will blend better, but it’s not necessary.
- 2 tablespoons vanilla extract – I cook with artificial vanilla extract.
- 2 cups all-purpose flour – No sifting needed!
- 1 teaspoon salt – Only add this if your butter is unsalted.
How to Make Sheet Pan Brownies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C). Grease and line the half-sheet pan with parchment, leaving an overhang for easy removal.
Melt the butter in a large saucepan over medium heat. Remove from heat, then stir in the granulated and the brown sugars until mostly dissolved. Let the mixture cool until just warm.
Whisk in the cocoa powder until smooth and glossy.
In a separate bowl, beat the eggs and the vanilla until foamy. Slowly whisk in the chocolate mixture, mixing constantly to prevent curdling.
Gently whisk in the flour and the salt until just combined, being careful not to overmix so the brownies stay fudgy.
Pour the batter into the prepared pan, smooth the top, and bake for 25–28 minutes, until the surface is shiny and a toothpick comes out with moist crumbs.
Cool in the pan for 15 minutes, lift with the parchment, slice, and serve.
Chef Jenn’s Tips
- Use room-temperature eggs to ensure they incorporate smoothly.
- Foamy eggs create that signature glossy top.
- Do not overmix once the flour is added; this keeps the brownies fudgy.
- Pull the brownies when they have moist crumbs for the best texture.
Serving Ideas
Dust with powdered sugar, serve warm with vanilla ice cream, drizzle with chocolate or ganache, or pair with fresh berries or whipped cream for a fresh pop of flavor. I love this dessert after a meal of German Meat Patties or Slow Cooker Beef Stroganoff.
Storage
Store the brownies in an airtight container at room temperature for 3–4 days. For longer storage, wrap individual portions and freeze for up to 3 months, then thaw or warm briefly before serving.
Sheet Pan Brownies
Ingredients
- 2 cups unsalted butter
- 3½ cups granulated sugar
- 1½ cups brown sugar packed
- 2 cups unsweetened cocoa powder
- 8 large eggs
- 2 tablespoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C); grease and line the half-sheet pan with parchment, leaving an overhang.
- Melt the butter; stir in the granulated and the brown sugars. Cool slightly.
- Whisk in the cocoa powder until smooth and glossy.
- Beat the eggs and the vanilla until foamy; slowly whisk in the chocolate mixture.
- Whisk in the flour and salt carefully until just combined.
- Pour into the pan, smooth the top, and bake for 25–28 minutes.
- Cool for 15 minutes, lift with the parchment, slice, and serve.
Notes
Chef Jenn’s Tips
- Use room-temperature eggs to ensure they incorporate smoothly.
- Foamy eggs create that signature glossy top.
- Do not overmix once the flour is added; this keeps the brownies fudgy.
- Pull the brownies when they have moist crumbs for the best texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
