Fudgy chocolate brownies for a crowd! These super simple from-scratch sheet pan brownies is perfect for potlucks and summer BBQs!

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.

Chocolate brownies stacked on top of each other on a piece of parchment.

Of course, if you’re me, it doesn’t matter what kind of brownie recipe it is,  I can always find a way to fit it into my 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. 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.

A cookie sheet of brownies with one square cut out.

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Sheet Pan Fudgy Chocolate Brownies

4.67 stars (169 ratings)


  • 3 sticks (340 g) salted butter, (24 tablespoons)
  • 1 pound bittersweet or semisweet chocolate, chopped
  • ½ cups (106 g) granulated sugar
  • 1 cup (212 g) light brown sugar
  • 5 large eggs
  • 1 ½ tablespoons vanilla extract
  • 1 ⅓ cups (189 g) all-purpose flour
  • ½ tablespoon baking powder
  • ½ teaspoon salt
  • 1 to 2 cups (170 to 340 g) semisweet chocolate chips


  • Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.
  • 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.
  • 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.
  • Spread the batter evenly in the prepared pan.
  • 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).
Serving: 1 Brownie, Calories: 220kcal, Carbohydrates: 21g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 40mg, Sodium: 116mg, Fiber: 2g, Sugar: 15g

Recipe Source: from Mel’s Kitchen Cafe