Sheet Pan Fudgy Chocolate Brownies
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.
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.
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Sheet Pan Fudgy Chocolate Brownies
Ingredients
- 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
Instructions
- 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).
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Recipe Source: from Mel’s Kitchen Cafe
Could I bake these at the same temperature in a convection oven?
For convection bake, I usually recommend reducing oven temperature by 25 degrees.
I haven’t tried them yet, but could I double yhe recipe to make a thicker brownie and how much longer would you bake? I’m planning for an event:)
Hi Melanie – a double batch would likely over flow in the half sheet pan.
How would I make these into caramel fudge brownies?
Great question! I haven’t tried that. But you could try swirling in a bit of soft caramels melted with a little cream and see how that goes.
These brownies were very greasy. The flavor was fine. I wanted to bring them to work but they literally left my fingers far to buttery for me to want to share with others. I should have known they would be this way if you can eat them from the freezer…
I do like the idea of being able to do a full in sheet pan, but this one just isn’t my style.
Perfection! Made these for an event and have single-handedly eaten almost all the leftovers. I didn’t think homemade brownies would be that different from a boxed mix, but I’m not sure if I can ever go back now.
And for people that love a brownie edge—this recipe has a MUCH better edge than a box mix. My non-sugar eating husband ate every bit of edge that was leftover.
*I used melted semi-sweet chips for the base and milk chocolate chips for the mix in and thought it was perfect. We had lots of kids eating these, and I think double semisweet may have been too rich for them.
I made these for ice cream sandwiches and they were perfect. Next time I might try baking one batch in two pans for a thinner sandwich.
I made these for my daughter’s wedding last weekend. Such a big hit! I’m swearing off box mixes now. This was easy and so dang good! It was a topic of conversation the next morning.
Do you have a recommendation on what percent cocoa content to use in this recipe for the chopped chocolate?
Anywhere from 55 to 65% should fit the “semisweet or bittersweet chocolate” called for in the recipe.
I have made 9 different brownie recipes in the last couple of months. These were SO good! Definitely a top favorite.
Can I make these in a 16 x 16 pan? Will they be too flat?
Thanks
They will be much thinner – I don’t know if the batter will fill up a pan that size very well.
These were delicious I don’t know how people have gotten dry brownies ( reading from these comments ) they had a perfect top crust and fudgy center , literally could not stop me and my son from eating damn near the whole pan love it !!