Dessertsbiggerbolderbaking5.0
Sheet Pan Brownies
My sheet pan brownies are rich, fudgy, and perfectly chewy—an easy one-pan recipe that feeds a crowd with bakery-style results every time.
👥 24 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- microwave
- whisk
📝 Preparation Steps
1
To Make the Sheet Pan Brownies Batter
2
Preheat the oven to 350°F (180°C). Butter and line with parchment paper a 13 x 18 inch (33 x 46 cm) half sheet pan. Set aside.
3
Sift together the flour and cocoa powder into a medium bowl. Set aside.
4
Place the chopped chocolate and butter in a large, microwave-safe bowl. Microwave for ⏱️ 1 minute, then stir. Continue heating in 30-second increments, stirring in between, just until melted. Set aside to cool for ⏱️ 10 minutes.
5
In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs, sugar, oil, vanilla extract, espresso powder and salt on medium-high speed for ⏱️ 8 minutes, until thick, pale, and glossy.
(1 lb 14 oz/850 g) chopped bittersweet chocolate5 cupslarge eggs (, cold)9vanilla extract2 tablespoons
6
Reduce the speed to medium and slowly mix in the melted chocolate mixture until fully incorporated.
7
Fold in the flour mixture just until combined, then spread the batter evenly into the prepared pan.
8
Sprinkle the chopped bittersweet chocolate over the batter.
9
To Bake the Sheet Pan Brownies
10
Bake for about ⏱️ 40 minutes, or until set around the edge with a slight giggle in the middle.
11
Cool completely to room temperature in the pan before slicing.
12
To Serve and Store the Sheet Pan Brownies
13
Serve the brownies with a glass of cold milk. Store leftovers in an airtight container at room temperature for up to 3 days.
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