Sheet Pan Brownies
These Sheet Pan Brownies are so good. You only need 35 minutes to bake them from scratch and they’re the answer to every chocoholic’s prayers, with rich melted chocolate swirled into the batter and rich cocoa flavor in every bite. And using a sheet pan instead of a deeper baking dish gives you more crisp edge pieces, which are the very best part!
Save This Post For Later!
We'll email this post to you, so you can come back to it later!
This Texas brownies sheet cake uses one pan and a straightforward batter. The thinner bake changes the texture more than anything else in the recipe. If you love crisp edges, this will be your new favorite way to make brownies!
If you like baking bars and cookies, you might also enjoy my Cake Mix Brownies for less prep time, Peanut Butter Cup Cookie Bars for thicker squares with mix-ins, or my south of the border inspired Churro Cheesecake Bars with Cajeta for a layered treat.
Why You’ll Love It
- More edge pieces: Making these brownies in a sheet pan in a thin layer means each square includes some of the firmer edge. No more fighting over the crispy brownie squares!
- Chocolate base: Cocoa powder and melted chocolate are both used in the batter for a wonderful richness.
- Large batch: This cuts into 36 servings without having to use multiple pans.
- Simple method: Everything is mixed after melting; there’s no creaming step.
Texas Sheet Cake Brownies Recipe Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Another kind of chocolate: Use dark chocolate for a less sweet result.
- Add nuts: Fold in ¾ cup of chopped pecans or walnuts for some crunch.
- Birthday cake brownies: Add vanilla sprinkles and colorful sprinkles.
- Peanut butter swirl: Spoon ½ cup of warm peanut butter over the batter and drag through with a butter knife before baking.
- Frosted option: Spread a thin frosting layer while the brownies are still warm, so it softens and spreads.
- S’mores brownies: Add mini marshmallows and crushed graham crackers on top.
Sheet Pan Brownies
Equipment
- Large Sheet Pan 18 x 13-Inch with Sides
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup cocoa powder
- 1 ½ cups salted butter 3 sticks
- 1 ¼ cups brown sugar packed
- 6 eggs
- 20 ounces finely chopped chocolate bark or baking chocolate
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and grease a sheet pan.
Prepare the Brownie Batter
- In a large mixing bowl, whisk the flour, salt and cocoa powder together.
- Add the chocolate chips and mix well.
- To a saucepan over medium heat, add the butter and white and brown sugars.
- Mix and continue cooking until the butter is melted and everything is blended.
- Add about half the chopped chocolate and mix well until the chocolate is melted.
- Mix in the eggs one at a time. Using a whisk will make this easier and help the eggs blend into the batter smoothly.
- Mix in the rest of the chocolate and the vanilla extract.
- Pour the chocolate mixture over the dry ingredients, mixing until just combined. Take care not to overmix. Once all the flour’s incorporated you can stop mixing.
- Pour the batter into the prepared sheet pan and spread evenly.
Bake the Sheet Pan Brownies
- Bake for 25 to 28 minutes or until the edges are golden and pulling away from the sides a bit and the center is set but still soft.
- Allow the brownies to cool completely so they set and give you a cleaner cut. Don’t worry, they’ll still be fudgy.
- Once cooled, slice into squares and enjoy.
Notes
- Choose a rimmed baking sheet: Your brownie batter would just run off a rimless sheet.
- Don’t overmix: Once the texture is tight and the flour disappears, stop mixing.
- Cool the chocolate: Wait a minute before mixing the eggs into the warm chocolate. You don’t want them to scramble!
- Checking doneness: Every oven is different, so I recommend checking at 20 minutes, as thin brownies bake quicker.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
Kim’s Top Tips
- Let the chocolate cool slightly: Give the melted mixture a minute before adding eggs so they don’t cook on contact.
- Stop mixing early: Stir just until the flour disappears or the texture tightens.
- Check early: Start checking at 20 minutes since the thin layer cooks faster.
- Use a rimmed pan: A flat tray won’t hold the batter.
How to Store
- Storage: Keep brownies in an airtight container at room temperature for up to 4 days.
- Refrigerator: Store in a sealed container for up to 1 week if your kitchen runs warm.
- Freezing: Freeze cut squares for up to 3 months. Wrap individually so they don’t stick together.
- Reheating: Warm briefly in the microwave if you want them softer.
Serving Suggestions
Serve these sheet cake pan brownies with a drizzle of caramel or chocolate, with freshly whipped cream and chopped fresh fruit, or with ice cream and sprinkles. They go well with lighter options like my Strawberry Crunch Cookies or Lemon Lime Cupcakes to contrast with the chocolate. A jug of Strawberry Tea would be a nice drink pairing, or perhaps some Tinto de Verano (iced summer wine) for the grownups!
Texas Brownies Sheet Cake FAQs
For this recipe, you’re going to need a standard “half sheet pan,” which is about 18 x 13 inches and has at least a 3/4-inch high rim – the kind you’d bake a sheet cake in. Without the rim, the brownie batter would just run off the edges. Brownies are usually made in a brownie tin with higher sides. This makes them thicker, and they take longer to cook.
The batter has a high fat and chocolate content, so they need to cool fully before cutting or they will seem underdone.
Yes, but the brownies will be thicker and need more baking time.
