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–+ servings
A stack of brownies topped with ice cream, chocolate sauce, sprinkles, and a cherry.
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Sheet Pan Brownies

Using a rimmed sheet pan gives you thinner brownies, which means more crisp edges! The inside will come out soft and fudgy. If you love chocolate desserts, these double chocolate brownies are a winning sweet treat.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bars and Brownies, Desserts
Cuisine: American
Diet: Vegetarian
Servings: 36 small squares
Calories: 273kcal
Author: Kim Schob

Equipment

Ingredients

Cups - Metric

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.
    A glass bowl with flour, cocoa powder, and salt, with chocolate chips nearby.
  • Add the chocolate chips and mix well.
    A bowl of dry brownie mix with chocolate chips and a spoon on a white surface.
  • To a saucepan over medium heat, add the butter and white and brown sugars.
    A mixing bowl with butter, brown sugar, and white sugar on a white surface.
  • Mix and continue cooking until the butter is melted and everything is blended.
    A bowl of melted butter with bowls of chocolate and cocoa powder nearby.
  • Add about half the chopped chocolate and mix well until the chocolate is melted.
    Chopped chocolate pieces on top of melted butter in a mixing bowl.
  • 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.
    A whisk in a bowl of chocolate batter on a white surface.
  • 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.
    A glass bowl of chocolate batter with a spatula and a beige cloth nearby.
  • Pour the batter into the prepared sheet pan and spread evenly.
    A sheet pan filled with chocolate cake covered in chocolate frosting.

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.
    A sheet pan filled with a large, uncut layer of chocolate brownies.
  • 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.
    A spatula lifts a fudgy, sliced brownie from a tray of brownies.

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

Calories: 273kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 140mg | Potassium: 169mg | Fiber: 2g | Sugar: 22g | Vitamin A: 284IU | Vitamin D: 0.1µg | Calcium: 30mg | Iron: 2mg