Sheet Pan Brownies
Sheet Pan Brownies are a scrumptious way to serve a crowd. Rich, fudgy, and delicious, they are perfect straight up or with a scoop of ice cream!
When your husband lets you know that 20 guys are coming for dinner the night before you’re hosting a baby shower, menu planning gets creative. These from-scratch brownies are easy enough to make for dessert when time is tight!
Why You Must Make
- With the coveted shiny crust, these super fudgy brownies also are loaded with chocolate chips for the ultimate brownie experience!
- And best of all, this batch fills a half sheet pan (affiliate links), which measures 18 x 13 inches (or 46 by 33 cm). This recipe makes enough from scratch brownies to feed a crowd!
- To serve these to dinner guests, all you need is one tray of sheet pan brownies, a half-gallon of premium vanilla ice cream, jarred hot fudge sauce and/or caramel or butterscotch sauce. They’re simple and a crowd-pleaser.
Ingredient Notes:
- Kitchen Staples – Sugar, Flour, Table Salt (fine grain)
- Butter– 4 sticks, so one full pound. Salted is OK to use.
- Semisweet Chocolate Chips – I use the Ghirardelli brand. Part will be used in the brownie batter and part will be mixed into the batter.
- Unsweetened Chocolate – Find 4-ounce bars in the baking aisle. I used the Ghirardelli brand.
- Eggs – I use large eggs. Have them at room temperature for easier incorporation.
- Instant Coffee – Helps to enhance the chocolate flavor in dessert recipes. You may omit or use less if desired.
- Pure Vanilla Extract – I use the Neilsen-Massey brand. Whatever brand you use, make sure to look at the label to make sure it’s pure or real vanilla extract, not artificially flavored. This will make for tastier brownies than the fake stuff.
- Baking Powder – This is not the same as baking soda. And it also doesn’t have the same long shelf life as baking soda. Please check the expiration date on your tin before starting this recipe. PRO-Tip: If you’re unsure, you can put a spoonful of your baking powder in a glass of hot water. If it bubbles vigorously, it’s still active. If it doesn’t, replace it before starting this recipe.
How to Make
Recipe Tips
- As seen below, I like lining my baking sheets with non-stick foil (affiliate links). PRO-Tip: Besides easy cleanup, using the foil helps with easy removal of individual brownies.
- See that paper-thin layer on top of these brownies? Between that, their extreme fudginess, and a smattering of chocolate chips, these sheet pan brownies are difficult to cut into perfect squares.
- But using a hot, dry knife, does help it glide through the brownies. Chilling the brownies also assists to minimize them adhering to the knife. Check out my tips on How to Cut the Perfect Bar Cookies.
- This recipe was tweaked from Ina Garten. My changes were to use large eggs instead of her extra-large eggs and only use one-third of the coffee granules in her recipe.
- PRO-Tip: The addition of coffee to a chocolate recipe enhances the chocolate flavor!
- The 3 tablespoons of instant coffee in her original recipe would pack a lot of coffee flavor into these brownies. I cut it to 1 tablespoon but feel free to up the amount if you prefer more of a mocha flavor.
- PRO-Tip: To make fudgy brownies from scratch, do not beat with a mixer as this will incorporate air into the batter. Instead, once the flour is added, stir with a wooden spoon or rubber spatula.
- Serve these brownies with a scoop of vanilla ice cream and a drizzle of fudge sauce for a delicious brownie sundae.
More Brownies from Scratch Recipes:
- Ganache Topped Truffle Brownies
- Fudgy Red Wine Brownies
- Peanut Butter Truffle Brownies
- Symphony Toffee Brownies
- Caramel Brownies
- Fudgy Brownie Pie
- Slow Cooker Brownie Dessert
- Homemade Fudgy Brownies
- More Chocolate Desserts
The Recipe:
Sheet Pan Brownies
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
24 brownies
Ridiculously fudgy brownies spiked with chocolate chips! Plus one batch is big enough to serve a crowd!
Ingredients
- 4 sticks butter (one pound)
- 1 pound plus 12 ounces semisweet chocolate chips, divided
- 6 ounces unsweetened chocolate
- 7 eggs, large
- 1 tablespoon instant coffee
- 2 tablespoons pure vanilla extract
- 2 ¼ cups sugar
- 1 ¼ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Line a half baking sheet (18 x 13 inches) with non-stick foil.
- Gently melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl in the microwave.
- Stop to stir at 30-second increments until the mixture is smooth. Allow to cool slightly.
- In a large bowl, whisk together the eggs, instant coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the remaining chocolate chips to the flour mixture and toss.
- Add this flour mixture to the cooled chocolate mixture and stir to combine. Pour into the baking sheet and smooth the top with an offset spatula.
- Bake for 20 minutes, then using hot pads, tap the pan against the rack a couple of times to remove any air pockets. Bake for another 15 minutes, until a toothpick comes out clean.
- Let cool to room temperature on a wire rack then refrigerate. When cold, cut and serve.
Notes
Adapted from Ina Garten's Outrageous Brownies.
Ina always uses extra large eggs and I prefer the more standard large eggs. Adding an extra egg to her recipe ensures there's enough egg for this brownie recipe. One source said to add a tablespoon of water to the extra egg, but I did not do this.
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Nutrition Information:
Yield:
24Serving Size:
1 brownieAmount Per Serving: Calories: 369Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 95mgSodium: 251mgCarbohydrates: 35gFiber: 2gSugar: 27gProtein: 4g
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15 Comments on “Sheet Pan Brownies”
This recipe is a game-changer! I was in charge of bringing dessert for the soccer team, and this big batch brownie recipe was perfect. Made enough for everyone (including siblings). Thanks for another great recipe!
I have been wanting to make this for couple of weeks before but I have not found the right recipe. After trying this my whole family fell in love. I’m so glad i made it and i can really rely on site’s recipes thanks 🙂
As always I’m in awe of those perfectly cut squares. All of our kids are coming home for Halloween and I’d like to sneak these into the menu.
My kids won’t be able to stop eating these!! So good!
These are sure to be a crowd-pleaser! Love how easy they are to make!
Such a great brownie recipe perfect to serve a crowd!
Love that this is a simple way to please a big crowd! Everyone loves brownies. Also – your cutting is AMAZING. Your edges are so clean!
I love that this makes so many servings, Liz, because honestly, one 8×8 pan never seems to be enough!
It’s an outrageously dangerous recipe to me – we never host a crowd, so there’s a risk I’d eat the entire brownies all by myself 🙂 I haven’t had brownies for a long while (Ill need to make some soon), and I must admit this looks beautiful, so rich, fudgy, and with a lovely crust.
Always looking for crowd-pleasing desserts, and these brownies sound so decadent, on my to do list!
I love using coffee in brownies! And these look so good — the thin “crust” on top is gorgeous! Yum!
I am so glad I arrived for brownies. I’ve missed you Liz. Thanks for the kind comments and the brownies!
You are a saint! 20 guys before a shower? I’d have killed him! These brownies look like a great crowd pleaser! Beautiful rich colour.
Yep, they’d be a big hit here too:@)
I like to flavour the brownies with coffee too. These turned out really gorgeous, Liz.