Sheet Pan Fudgy Brownies

Since I totally left you hanging last week for new, tasty Memorial Day eats (a million excuses, you don’t want to hear them), consider these sheet pan brownies my penance.

Even if you have plans today to party like it’s 1999 (or in other words, have a BBQ), these decadent, fudgy, rich brownies can still fit into your schedule thanks to their quick and easy, no-fuss prep. Of course, if you’re me, it doesn’t matter what kind of brownie recipe it is, you and I can always find a way to fit it into our schedule.

I should warn you, though, if you think it might be fun to try one of these straight out of the freezer, you better high tail it to the Land of Self-Control, because the deliciousness of a bite-sized, chewy, chocolatey brownie piece from the cold depths is insane. And if you think I stop at just one bite-sized piece, you clearly don’t know where I live (hint: it’s not in the Land of Self-Control).

The moral of this story is: these sheet pan brownies are amazing. Make them for a crowd. If not, don’t blame me, because you’ve been warned. Goodbye.

Sheet Pan Fudgy Brownies

One Year Ago: Let’s Talk: Cooking With Kids
Two Years Ago: Perfect Homemade Pizza: Quick and Easy Foolproof Pizza Dough
Three Years Ago: Garlic Shrimp in Coconut Lime Tomato Sauce {Quick and Healthy Dinner!}

Sheet Pan Fudgy Chocolate Brownies

Yield: A lot of brownies

Sheet Pan Fudgy Chocolate Brownies

Ingredients

  • 3 sticks (24 tablespoons, 12 ounces) butter
  • 1 pound bittersweet or semisweet chocolate, chopped
  • 1/2 cups (3.75 ounces) granulated sugar
  • 1 cup (7 ounces) light brown sugar
  • 5 large eggs (about 8.75 ounces)
  • 1 1/2 tablespoons vanilla extract
  • 1 1/3 cups (6.75 ounces) all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 to 2 cups (6 to 12 ounces) semisweet chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.
  2. In a large microwave-safe bowl, combine the butter and chocolate; microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth (don't overheat, it should be slightly warm, if at all). Add the sugar and stir until combined.
  3. Whisk in the eggs and vanilla, and mix until large bubbles pop at the surface - it will go from looking slightly curdled to really glossy and thick so keep stirring until you see the change. In a separate smaller bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 25-30 minutes until edges are set but the middle is still slightly gooey. If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift up the baking pan and let it drop on the oven rack to release any air bubbles (totally optional). Let the brownies cool completely in the pan (I like to refrigerate them after they have baked and cooled - easier cutting and ultra-delicious, and don't get me started on how incredible these are straight from the freezer).
http://www.melskitchencafe.com/sheet-pan-fudgy-chocolate-brownies/

Recipe Source: from Mel’s Kitchen Cafe (inspired, but that’s not the right word, after trying Ina Garten’s Outrageous Brownies and screaming in my pillow because they overflowed in my oven twice)

51 Responses to Sheet Pan Fudgy Chocolate Brownies

  1. Kim says:

    This is just what I needed for today! Do you use the Baker’s chocolate for the pound of chocolate?

    • Mel says:

      Hi Kim, I usually use Ghirardelli’s bittersweet baking chips because they melt so well (the only chocolate chips that melt quite that well) but Baker’s chocolate would work great, too.

      • StephanieMK says:

        Super helpful info! I’ve been wondering how those baking chips are. They are so much cheaper than the bittersweet bars at my grocery store and I always wondered if they were inferior. Bonus! Less chopping since they are in chip form!

  2. Kari says:

    These look amazing! How long can you keep them frozen?

    • Mel says:

      I wish I could say I know firsthand they keep for months but they don’t last that long around here. πŸ™‚ I’m guessing well-sealed in a bag or container, they’d be fine up to a month.

    • Lauren says:

      I have kept another brownie recipe of Mel’s frozen in the freezer for just over 6 months and they are still heavenly. I would say they could last even longer and be great well wrapped.

  3. Kristi says:

    These look amazing, but I don’t have a sheet pan. Have you ever tried a half recipe in a 9×13?

  4. Teresa says:

    What a delicious post for today, the unofficial first day of summer. I laughed at the Ina Garten brownie mess. Usually her recipes are pretty great–too funny. Well, I am sure yours are perfected, so I will have to try them for my next large gathering this summer. Thank you!!!

  5. Christine says:

    Let’s say I want to half this recipe, what size pan should I use? Thanks πŸ˜‰ Looks delicious!

  6. Lauren says:

    They smell and look amazing but my oven does not agree. It overflowed! I used a 12×18 pan. I don’t know what else could have went wrong. They are still very edible! πŸ™‚

    • Mel says:

      What?? Oh no, Lauren! That’s the worst outcome; I know how frustrating that can be since it happened to me when I tried Ina Garten’s version. Darn it! I’m racking my brains to figure out how that would have happened since I’ve made these at least six times with no overflowage. Do you know what brand your sheet pans are? (shouldn’t matter if they are at least 1-inch high but just want to check)

    • J says:

      What altitude do you live at? In high altitudes things rise more, potentially causing overflowing, so if you live at an altitude higher than Mel, you may have to either use a bigger pan or leave some batter out of the pan next time. I learned the hard way that I should only fill muffin cups halfway when I moved from sea level to 7,000 feet.

      • Mel says:

        That’s a good point – thanks for mentioning it and something I should put in the notes of the recipe. I live at about 2,500 feet so I don’t have typical high altitude issues (but have lived at 6,000 feet before so I remember there are issues with baking). Thanks for bringing up the altitude issue!

  7. Alexa says:

    I just make these brownies. I have been a faithful Mel follower for years. Yours are pretty much the only recipes that we use in our house and we are devoted and grateful to you. But I think I messed these brownie babies up. I taste baking powder or something. It was 1/2 tablespoon in the recipe. You have never steered us wrong before, so I will try again, but I am sad these didn’t turn out. Still hopelessly devoted to you…

    • Mel says:

      Hey Alexa, thanks for leaving your comment. Sorry you didn’t love these! I’m not sure why you are getting a strong baking powder flavor (yes, the 1/2 tablespoon is correct); I just ran to my freezer and pulled one out to taste it (not that I haven’t eaten them dozens of times before) just to make sure it didn’t taste too strong of baking powder because I’m super bummed for you (but all I taste is fudgy brownie flavor). Do you mind sharing what brand of chocolate you used? Since there’s so much chocolate in this recipe, I’m wondering if the off-taste might be related to that? I usually use Ghirardelli, if that helps at all.

      • Alexa says:

        I love gheardelli and did use about 1 cup of 60% cocoa bittersweet, as well as 1/2 cup nestle semisweet (partial bag needed to be used). For the melting in the first step, I thought I needed the baking bar; so I used bakers 56% semisweet and an organic 70% cocoa bittersweet. Could that be it? All the crazy chocolate brands and bitters? Funny side note: I found my two daughters playing chef today. They had meal plans with “Melskitchencafe” written by every invented dish. When I asked them who they were pretending to be, my 7 year old said , “I’m Mel!” You are famous at our house.

        • Mel says:

          That’s adorable about your girls! Way more flattering than I deserve, that’s for sure! πŸ™‚ There are so many chocolate options, it’s hard to know about the flavor/taste. I think what you used sounds just fine, though. I’m bummed that the flavor wasn’t right for you, though. Sorry!

  8. Amanda says:

    These were a hit at our BBQ today. Thanks Mel! Ina Garten’s brownie recipe only worked for me when I lived in Baltimore…they overflow everytime I’ve tried making them since living in Denver. I’d given up on having anything like them, so glad to have a replacement recipe!

  9. Christine says:

    I literally laughed out loud at the yield on the brownies.

  10. Emily says:

    This might potentially be a dumb question but what’s the difference between the chocolate that you chop and chocolate chips?

    • Mel says:

      Not a dumb question at all, Emily! Chocolate chips often don’t melt as well as baking chocolate (like the bars of chocolate that are often above the chocolate chips in the baking aisle) because chocolate chips have a different amount of cocoa butter that allow them to hold that cute little shape. I’ve found that Ghirardelli chocolate chips melt pretty well (but other brands not so well).

  11. SK Rainsford says:

    So I am a bit perplexed by the “sheet pan” is that a common cookie sheet or a cake sheet pan? You state a 12X18″ but I’d like to see the third measurement there too that would make it definitive.
    And the pound of chocolate – is that baker’s chocolate, some other bar, or what?
    Thanks Mel. They look delicious for sure.

    • Mel says:

      I think in official terms it’s called a baker’s half sheet pan. I’m not sure what you mean by a 3rd measurement, but usually half sheet pans like this are around that 12X18-inch size – they can vary slightly by brand and are a common rimmed baking sheet in home kitchens for cookies and large sheet cakes. They are about an inch high. I usually use bar chocolate for melting (not candy bar, but rather the bar chocolate found most often above the chocolate chips in the baking aisle at most grocery stores). However, my one exception is Ghirardelli chocolate – the bittersweet baking chips melt like a dream.

  12. Kathy F. says:

    Really only 1/2 c. white sugar? I plan to make these for the 4th of July but want to make sure I make them correctly. Thanks Mel!

  13. Jennifer says:

    These are superb! I made them last night to give to the teachers for their end of the year gifts and they turned out perfect. I cannot stop eating the leftover brownies! Thanks for another great recipe!

  14. Ann says:

    Made ice cream sandwiches with these. You are my kid’s new favorite person πŸ™‚

  15. Stephanie says:

    Question… did you pick up and drop the tray of brownies that are in the photo? Which way do you usually do it? Does dropping it make it more or less like the box brownie?

    • Mel says:

      Nope, didn’t tap the ones in the photo. I think dropping it halfway through baking makes the brownies slightly more dense and fudgy.

  16. Cathy says:

    Just made these yesterday, Mel, and am making them again for my daughter’s friends.
    They are super easy and incredibly yummy! Love them, and you, and your blog!
    I’ve assigned my finicky younger kid to pull recipes from your site that we’ll make to tease her taste buds.
    Made the chicken spiedies the other day and Miss Finicky has had them 3 times in 2 days! Super yum!
    Thank you for all you do!

  17. SK Rainsford says:

    Thanks for your prior answer to the “baking sheet” dilemma, very helpful. Sorry for another silly question but I don’t have a microwave, so how do you advise I proceed with Step 2? These look so yummy and I feel you have provided the holy brownie to which I have been seeking…

  18. SK Rainsford says:

    Thanks for your prior answer to the “baking sheet” dilemma, very helpful. Sorry for another silly question but I don’t have a microwave, so how do you advise I proceed with Step 2? These look so yummy and I sense you have provided the Holy Brownie which I have been seeking for many years…

    • Mel says:

      You can definitely do the melting on the stovetop and then scrape the mixture into a bowl and add the sugar (then just proceed with the recipe).

  19. Tara says:

    I have them cooling on the counter right now, are they suppose to look different on top than boxed brownie mix? It looks dry, but not in a bad way. Maybe “set” is a better word? I did 25 mins

  20. Keri says:

    Do you know how many cups of chocolate chips equal one pound?

    • Mel's Kitchen Cafe Admin says:

      Hello Keri – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. It depends on the chocolate chips, but probably right around 2 2/3 cups.

    • Mel says:

      Hi Keri, Emily’s right – it’s about 2 2/3 cups.

  21. Jen says:

    My recommendation would be to use only semi sweet chocolate chips and not bittersweet chocolate. I used the Ghirardelli bittersweet chips and even though they melted well….I just don’t feel like these are sweet enough for my taste. They taste ok… But definitely not sweet like a box brownie mix. I think if I had used only semi sweet, they would have tested better. I love the idea of a sheet cake brownie though…. So i may try these again. Maybe they will taste better frozen.

    • Jen says:

      I’m adding a follow up… My husband completely disagrees with me and thinks these are the bomb and delicious. That said he loves dark chocolate and I hate it.

  22. Brittany says:

    I just made this. I’m a frequent baker and followed directions to a T but baked several less minutes than recommended (I like gooey brownies). The brownies still came out crumbly and super dry. I’m so bummed! I’m not sure what the problem was besides over baking (despite the fact that I cooked them less time). Oh-well! I still love your recipes c

    • Mel says:

      Sorry to hear that, Brittany! That’s super odd because the brownies are really soft and fudgy, sorry they didn’t work out!

  23. Chrissy says:

    We don’t like dark/semisweet chocolate. Could I just use all milk chocolate or will the sugar amounts need to be adjusted?

    • Mel says:

      I’m not sure, Chrissy – you’ll have to experiment. Milk chocolate melts a bit differently than semisweet and I haven’t tried it myself. You’ll definitely want to reduce the sugar a bit if you try it. These aren’t any “darker” than a normal brownie though. Even my milk chocolate only friends love these brownies, if that helps!

  24. Sandy B says:

    could I use parchment instead of greasing pan

Leave a Reply

Your email address will not be published. Required fields are marked *