Sheet pan brownies bake into one large pan with a thin, shiny top, rich chocolate flavor, and soft, fudgy centers. As the brownies cool, they continue setting in the pan, making them easier to slice into neat squares with crisp edges and dense, chewy centers.

Sheet pan brownies cut into squares and served on a plate.

This sheet pan dessert is a great choice when you need brownies for a crowd. Whether you're baking brownies for a bake sale, filling a holiday dessert table, or bringing a pan of brownies to a potluck or family gathering, this recipe makes plenty to share without making multiple batches.

If you're looking for more brownie recipes, these Sweet Potato Brownies offer another rich chocolate dessert with a soft texture. For something a little different, Brownie Cinnamon Rolls bring the brownie flavor to breakfast.

Why You'll Love These Sheet Pan Brownies

Makes a large batch. This recipe fills a half-sheet pan, making it a great choice when you need brownies for a crowd, a bake sale, or a party.
Rich chocolate flavor in every bite. Butter, cocoa powder, and brown sugar come together to create brownies with a soft, fudgy center and a thin, shiny top.
Easy to slice and serve. After cooling for a few minutes, the brownies firm up enough to cut into neat squares for sharing.
Freezer friendly. Wrap individual brownies and freeze them for an easy dessert or snack whenever you're craving chocolate.

Ingredients You'll Need

Unsalted butter: Melted butter gives these brownies their rich flavor and soft, chewy texture.

Granulated sugar: Sweetens the brownies and helps create the shiny, crackly top.

Brown sugar: Adds moisture and gives the brownies a slightly deeper flavor.

Unsweetened cocoa powder: Brings rich chocolate flavor throughout the batter while giving the brownies their dark color.

Large eggs: Help create structure and contribute to the glossy top when beaten before mixing with the chocolate mixture.

Vanilla extract: Rounds out the chocolate flavor without overpowering it.

All-purpose flour: Gives the brownies enough structure while keeping the centers soft.

Salt: Balances the sweetness and brings out the chocolate flavor.

How to Make Sheet Pan Brownies

Step 1: Preheat the oven to 350°F. Grease a half-sheet pan and line it with parchment paper, leaving enough overhang to lift the brownies out after baking.

Step 2: Melt the butter in a large saucepan. Remove it from the heat, then stir in both sugars until they're mostly dissolved. Let the mixture cool until it's warm.

Step 3: Stir the cocoa powder into the butter mixture until the batter becomes smooth and glossy.

Step 4: In a separate bowl, beat the eggs and vanilla for 1 to 2 minutes until foamy.

Step 5: Slowly whisk the warm chocolate mixture into the eggs, stirring constantly until everything is fully combined.

Step 6: Sift in the flour and salt, then gently fold the batter together until no dry streaks remain. The batter will be thick and smooth.

Step 7: Spread the batter evenly into the prepared pan and smooth the top.

Step 8: Bake for 25 to 28 minutes. The sheet pan brownies are ready when the top is shiny and a toothpick inserted into the center comes out with moist crumbs.

Step 9: Let the brownies cool in the pan for about 15 minutes. As they cool, they'll continue to firm up, making them easier to lift, slice, and serve.

Tips

Beat the eggs and vanilla until they're light and foamy before combining them with the chocolate mixture. This helps create the signature shiny top.
Let the butter mixture cool until it's warm instead of hot before adding the eggs.
Sift the cocoa powder for an even smoother batter if it has any small lumps.
Fold in the flour gently and stop mixing as soon as no dry streaks remain.
The brownies are ready when a toothpick comes out with a few moist crumbs instead of wet batter.
Let the brownies cool for about 15 minutes before lifting them from the pan. They'll continue setting as they cool, making cleaner slices.
Use the parchment paper overhang to lift the entire pan of brownies out before cutting into squares.

Serving & Storage

Serve these sheet pan brownies once they've cooled enough to slice cleanly. They fit right in on dessert tables, bake sales, birthday parties, holiday gatherings, and potlucks where a pan of brownies can easily feed a group.

For a simple dessert, dust the brownies with powdered sugar before serving. If you're serving them after dinner, warm a brownie for a few seconds and add a scoop of vanilla ice cream or a drizzle of melted chocolate or ganache over the top.

Store the brownies in an airtight container at room temperature for 3 to 4 days. As they sit, the centers stay soft while the edges keep a little chew.

Substitutions & Variations

Fold in 1 cup of chocolate chips for extra chocolate in every bite.
Stir in chopped walnuts or pecans if you'd like a little crunch in your sheet pan brownies.
Swirl peanut butter through the batter before baking for a marbled finish.
Add spoonfuls of caramel sauce to the top of the batter and swirl gently with a knife.
Sprinkle chocolate chunks over the batter before baking for pockets of melted chocolate throughout the brownies.

FAQs

Can I make these sheet pan brownies ahead of time?

Yes. Sheet pan brownies are easy to make a day or two ahead. Once they've cooled completely, store them in an airtight container until you're ready to serve.

How do I know when the sheet pan brownies are done?

The top should have a thin, shiny crust, and a toothpick inserted into the center should come out with a few moist crumbs. If you see wet batter, bake them for another minute or two before checking again.

Can I use chocolate chips or nuts?

Absolutely. Fold about one cup of chocolate chips, chopped walnuts, or pecans into the batter before baking. You can also swirl peanut butter or caramel into this brownie sheet cake recipe before it goes into the oven.

Can I freeze these brownies?

Yes. Once the brownies have cooled completely, wrap individual pieces and freeze them for up to three months. Let them thaw at room temperature before serving.

What size pan do I need?

This brownie sheet pan recipe uses a half-sheet pan that measures approximately 16 x 11 inches (41 x 28.8 cm). Using the correct pan size helps the brownies bake evenly and gives them their signature thickness.

Easy Sheet Pan Brownies

These sheet pan brownies are a rich chocolate dessert baked in a half-sheet pan with a shiny top and fudgy center. This brownie sheet pan recipe makes a generous batch, and the brownie sheet cake recipe is easy to prepare for bake sales, parties, and family gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Servings 24 large bars

Ingredients

2 cups unsalted butter
3 ½ cups sugar
1 ½ cups packed brown sugar
2 cups unsweetened cocoa powder
8 large eggs (at room temperature)
2 tablespoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt

Instructions

Preheat the oven to 350°F. Grease and line a half-sheet pan with parchment paper.
Melt the butter, then stir in both sugars. Let the mixture cool until warm before mixing in the cocoa powder until smooth.
Beat the eggs and vanilla until foamy. Slowly whisk in the chocolate mixture.
Fold in the flour and salt until just combined.
Spread the batter evenly into the prepared pan and bake for 25 to 28 minutes, until the top is shiny and a toothpick comes out with moist crumbs.
Cool for about 15 minutes before lifting from the pan and slicing.

Notes

Beat the eggs until foamy to help create a shiny brownie top.
Fold the flour in gently to keep the brownies soft and fudgy.
Let the brownies cool before slicing for cleaner edges.
Add chocolate chips, nuts, peanut butter, or caramel for easy variations.
Store at room temperature for 3 to 4 days in an airtight container.
Freeze individual brownies for up to 3 months.
Use a half-sheet pan (16 x 11 inches / 41 x 28.8 cm) for the best results.

Sheet Pan Brownies