Sheet Pan Brownies
Chef Jenn
Fudgy, glossy-topped, and baked in a half-sheet pan, these Sheet Pan Brownies are fast, crowd-pleasing, and perfect for chocolate lovers.
Prep Time 20 minutes mins
Cook Time 28 minutes mins
Total Time 48 minutes mins
Course Dessert
Cuisine American
Servings 24 large bars
Calories 381 kcal
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
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.
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: 1 bar Calories: 381 kcal Carbohydrates: 55 g Protein: 5 g Fat: 18 g Saturated Fat: 11 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 103 mg Sodium: 129 mg Potassium: 168 mg Fiber: 3 g Sugar: 43 g Vitamin A: 563 IU Calcium: 36 mg Iron: 2 mg
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.
Keyword easy brownies, large-batch brownies, sheet pan brownies