Big-Batch Fudgy Sheet Pan Brownies
When you need a lot of brownies with almost no extra work, these are the ones to make. They bake in one big sheet pan, so you get a full batch in a single go without juggling multiple dishes.
The edges bake up slightly chewy while the middle stays dense and rich. They are the kind of brownie you can bring to a bake sale, a potluck, or just have on hand for a weekend treat.
What Makes These Sheet Pan Brownies So Good
They are fudgy, not cakey, with a crackly top that shatters when you slice in. That crackle comes from dissolving the sugar into the warm melted butter before anything else hits the bowl.
Baking them thin in a large pan means every piece gets a higher ratio of chewy edge to soft center. The corner slices are just as popular as the middle ones, and that alone makes the recipe worth it.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted: melted butter gives a dense, fudgy texture.
- 2 cups granulated sugar: dissolves best while the butter is still warm.
- 4 large eggs, at room temperature: cold eggs can seize the butter, so pull them out early.
- 2 tsp vanilla extract
- 1 cup all-purpose flour: spooned and leveled, not scooped.
- ¾ cup unsweetened cocoa powder: natural or Dutch-process both work here.
- ½ tsp fine sea salt
- 1 cup semisweet chocolate chips: optional, but they add little pockets of melted chocolate.
Variations / Substitutions
- Use Dutch-process cocoa: the brownies will taste a little darker and smoother, with a slightly softer crumb.
- Swap the chips for chopped nuts: toasted walnuts or pecans add a nice crunch and cut the sweetness.
- Dairy free: use a plant-based butter stick and a dairy-free chocolate chip brand.
- Add espresso powder: stir 1 tsp into the flour to make the chocolate flavor deeper without tasting like coffee.
If you want a thicker, more traditional bar, try my Ultimate Chewy Brownies instead.
How to Make Sheet Pan Brownies
Step 1: Mix the Wet Ingredients
Preheat the oven to 350°F (175°C) and line a 13×18-inch half-sheet pan with parchment paper, leaving a little overhang on the long sides. In a large bowl, whisk the 1 cup melted butter and 2 cups sugar until the mixture looks glossy and thick, about 1 minute. Add the 4 eggs, one at a time, whisking well after each, then stir in the 2 tsp vanilla.
The batter will go from grainy to smooth and almost reflective as you work. If it separates at all, keep whisking until it comes back together.
Step 2: Fold in the Dry Ingredients
Sprinkle the 1 cup flour, ¾ cup cocoa powder, and ½ tsp salt over the wet mixture. Fold gently with a spatula just until you no longer see streaks of flour. If you are using the 1 cup chocolate chips, tip them in now and fold twice to distribute.
The batter will be thick and glossy. Overmixing at this stage makes the brownies tough, so stop as soon as the flour disappears.
Step 3: Bake and Slice
Scrape the batter onto the prepared sheet pan and spread it evenly into the corners with an offset spatula. Bake for 20 to 22 minutes, until a toothpick inserted near the center comes out with a few moist crumbs attached.
Let the brownies cool completely in the pan. Once cool, use the parchment overhang to lift the whole slab out, then slice into squares with a serrated knife. The crackly top will splinter beautifully as you cut.
Tips for the Fudgiest Brownies
- Warm butter matters: whisk the sugar into the butter while it is still warm, not just melted. That is what gives the top its shiny, crackly crust.
- Room temperature eggs: pull them from the fridge about an hour before you start so they blend smoothly without shocking the butter.
- Underbake by a hair: the brownies will finish setting as they cool. If a toothpick comes out completely clean, they have already gone a minute too long.
- Cool completely before slicing: warm brownies fall apart. If you need clean squares, give them at least an hour in the pan.
Bake times by pan size:
| Pan Size (inches) | Bake Time |
|---|---|
| Half-sheet (13×18) | 20-22 mins |
| Quarter-sheet (9×13) | 25-28 mins |
| Jelly roll (10×15) | 22-25 mins |
Storing Leftovers
- Refrigerate: keep the brownies in an airtight container at room temperature for up to 4 days. In warm weather, pop them in the fridge so the chocolate does not get sticky.
- Reheating: a few seconds in the microwave brings back that just-baked softness.
What To Serve With Sheet Pan Brownies
A scoop of vanilla ice cream gets melty and creamy against the dense chocolate, and a drizzle of warm caramel sauce cuts the richness nicely. For a simpler finish, a cold glass of milk and a little flaky salt on top does the trick.
Frequently Asked Questions
Can I halve this recipe?
Yes, bake it in a 9×9-inch square pan and start checking 5 minutes early.
Why did my brownies turn out cakey?
Usually too much flour or overmixing. Spoon the flour into the cup and level it, and fold only until the streaks disappear.
Can I freeze these brownies?
You can wrap the whole unsliced slab tightly in plastic and freeze it for up to 2 months. Thaw at room temperature, then slice.
Can I use a glass pan instead?
You can, but glass holds heat differently. Drop the oven temperature by 25°F and expect the bake to take a few extra minutes.
Sheet Pan Brownies Recipe
Ingredients
Method
- Preheat the oven to 350°F and line a 13×18-inch sheet pan with parchment. Whisk the melted butter and sugar until glossy. Add the eggs one at a time, then the vanilla.
- Sprinkle the flour, cocoa, and salt over the wet mixture. Fold just until combined, then fold in the chocolate chips if using.
- Spread the batter evenly into the pan and bake 20-22 minutes, until a toothpick has moist crumbs. Cool completely in the pan, lift out, and slice into squares.
