Easy Sheet Pan Brownies
These sheet pan brownies are rich, fudgy, and made in a half sheet pan for easy slicing and sharing. Perfect for parties, bake sales, or anytime you need a big batch dessert. And, they freeze well!
Servings: 24 large bars
Calories: 381kcal
Equipment
- half-sheet pan about 18 x 13 inches
Ingredients
- 2 cups unsalted butter 4 sticks
- 3½ cups granulated sugar
- 1½ cups packed brown sugar
- 2 cups unsweetened cocoa powder
- 8 large eggs room temperature
- 2 tablespoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat to 350°F (175°C). Grease and line a half-sheet pan (18 x 13 inches) with parchment paper, leaving an overhang for easy lifting.
- In a large saucepan, melt the butter. Remove from heat and stir in granulated and brown sugars until mostly dissolved. Let cool until warm.
- Stir in cocoa powder until mixture is glossy and smooth.
- In a separate bowl, beat the eggs and vanilla for 1 to 2 minutes until foamy. This helps create the signature shiny top.
- Slowly whisk the warm chocolate mixture into the eggs, stirring constantly to avoid scrambling.
- Sift in flour and salt. Gently fold until just combined. Do not overmix.
- Pour the batter into the prepared pan. Smooth the top and bake for 25 to 28 minutes. The top should be shiny and a toothpick inserted in the center should come out with moist crumbs.
- Let cool in the pan for 15 minutes before lifting out and slicing.
Nutrition
Calories: 381kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 129mg | Potassium: 168mg | Fiber: 3g | Sugar: 43g | Vitamin A: 563IU | Calcium: 36mg | Iron: 2mg
