Sheet Pan Brownies

Name: Sheet Pan Brownies
Prep time: 10 min
Cook time: 30 min
Ingredients: 12 oz (340g) bittersweet chocolate with 70% cocoa solids; 1 cup (227g) unsalted butter; 6 large eggs (at room temperature); 1 cup (200g) granulated sugar; 1 cup (220g) packed light brown sugar; 1 tsp (5ml) pure vanilla extract; 1 tsp salt; 1 cup (142g) all-purpose flour; ⅓ cup (28g) cocoa powder (I prefer this Dutch cocoa or this one),; ½ cup dark chocolate chips

Updated: Mar 21, 2026 by christina.marsigliese · 33 Comments

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Sometimes an 8-inch pan of brownies just isn't enough. The next time you need to feed a crowd, bring the dessert to a friend's BBQ or celebrate a special occasion, then consider this recipe! My Sheet Pan Brownies are moist and fudgy, deeply chocolaty and beautiful with their shiny crackly crust. Imagine decorating this pan of brownies so many ways - pipe on a buttercream border, add colorful sprinkles, pipe "Happy Birthday" and add some candles for someone who's not really into cake. This recipe is so versatile and can serve as many people as you'd like depending on how small you cut it. If you love brownies as much as I do, check out my Better Than Box Mix Brownies Recipe. For extra thick fudgy homestyle brownies, check out my Best Homemade Brownie recipe.

WHY THIS RECIPE WORKS

Easy to make - this is a super easy brownie recipe with basic pantry ingredients and few steps.
No mixer - you can make these brownies with just a bowl and a whisk! You don't need a mixer although it does make it easier since it is a lot of batter.
Large batch - this recipe makes enough brownies to serve 35 people or more depending on how you slice them.
Fudgy chocolate brownies - these brownies have a fudgy moist texture and stay that way for days without drying out when stored properly. These are not cakey at all!
Slightly chewy brownies - these brownies are a balance between chewy and fudgy, so you get the best of both worlds! The edge pieces are especially chewy.
Rich chocolate flavor - expect an intense chocolate taste thanks to bittersweet chocolate and not a lot of flour.

INGREDIENTS FOR SHEET PAN BROWNIES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
Unsalted butter - the best brownies that have a chewy fudgy texture are made with butter.
Pure vanilla extract - vanilla does wonders to enhance the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.
Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
Brown sugar - you can use light brown or dark brown sugar. I like the added flavor the molasses gives.

Egg - 6 whole eggs will provide majority of the structure in these brownies.
Salt - don't skip this otherwise the brownies will be too sweet.
Dark chocolate - anything between 60 and 85% cocoa solids will work. I prefer bittersweet chocolate with 70% cocoa solids or extra dark chocolate, and these bittersweet chocolate callets are very convenient.
Cocoa powder - This Dutch Process cocoa powder is really nice for brownies.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE SHEET PAN BROWNIES

STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.
STEP 2.) Beat eggs and sugar. Combine eggs with sugar in the bowl of a stand mixer and beat on medium-high speed for 3-4 minutes until very thick, pale and fluffy. Mix in vanilla and salt.
STEP 3.) Combine eggs and chocolate. Add the warm chocolate mixture to the egg mixture and mix it in well.
STEP 4.) Add dry ingredients. Sprinkle in the flour and cocoa powder, and fold it in until evenly combined. Sprinkle the chocolate chips on top.
STEP 5.) Bake! Spread the batter into your lined baking pan and bake until a skewer inserted into the center comes out with a few moist sticky crumbs attached, but not wet batter. Let them cool completely in the pan.

fudgy sheet pan brownies stacked in hand

EXPERT BAKING TIPS

Don't use raising agents like baking soda or baking powder. Brownies are meant to be dense and using leavening will create gases that can make the brownie seem dry.
Measure flour accurately. Too much flour leads to a dry brownie so be sure to use a scale or use the spoon and sweep method without packing the flour into the measuring cup.
Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites.
Watch the baking time. These brownies will take up to 30 minutes to bake. A skewer should not come out clean. Instead it should come out with a few moist sticky bits attached. If it comes out clean then the brownies may be over baked, and if it comes out with wet batter then they are still a bit raw.

RECIPE FAQ

What type of chocolate should I use for sheet pan brownies?

I use bittersweet chocolate with 70% cocoa solids which makes perfectly chocolaty brownies. If you choose to use semisweet chocolate, just note that they will certainly taste sweeter, but the recipe will still work.

What makes brownies chewy vs. fudgy?

Brownies can be chewy or fudgy, or a blend of both. Brownies get their chewiness from the right amount of sugar, and a higher ratio of sugar:butter, as well as a higher ratio of chocolate:butter. More butter gives a softer fudgier texture, while more chocolate and more sugar gives a chewier texture thanks to the hard cocoa butter content. Cocoa butter is harder than butter at room temperature so it will give more resistance to the bite, creating the perception of chewiness. More butter will make brownies soft and melting for a fudgier texture.

How to make brownies with a shiny crust on top?

Again, it's about dissolved sugar. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

Can I use all cocoa powder to make sheet pan brownies?

This recipe requires melted chocolate and cocoa powder. Melted chocolate gives a fudgier texture because of the cocoa butter content that has a higher melting point. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe which have a chewier texture.

Can I add chocolate chips to this brownie recipe?

Yes you can! If you'd like to add chocolate chips, I would recommend up to 1 cup of dark chocolate chips. Just fold it into the finished batter before baking.

How do I know when brownies are finished baking?

If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. Check on the brownies at 25 minutes. Also, take care to measure the flour accurately.

How do I store sheet pan brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

Why did my brownies sink in the middle?

Brownies will sink in the middle if you over-beat the eggs and sugar. When you beat the eggs, you are incorporating a lot of air which will cause the batter to soufflé or puff up in the oven. As the brownies cool, the air bubbles will collapse and they will fall. To prevent this, be sure to only beat the eggs for about 2 minutes and then bake the brownies evenly. If you think your oven runs hot, then bake at a slightly lower temperature for a longer time because if the temperature is too hot, the brownies will puff up and over-cook on the edges while the center is still raw.

If you love brownies, check out these recipes!

Triple Chocolate Brownies Fudgy Grain Free Brownies Olive Oil Brownies with Date Fudge Frosting Fudgy Buckeye Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!

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