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.
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.