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–+ servings
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Sheet Pan Brownie Recipe


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings 24 brownies
A spatula holding a sheetpan brownie above a pan of brownies.
Sheetpan Brownies are the perfect solution for anyone looking to whip up a delicious dessert for large gatherings! They’re fudgy and rich, and with just one sheet pan, you can easily bake two dozen of them in no time!

Ingredients  

  • 1 cup unsalted butter 227g, I use Kerrygold or Kirkland Grass-fed
  • 2½ cups granulated sugar 500g, I use Domino
  • 2 tablespoons canola oil
  • 1 tablespoons vanilla extract
  • 5 large eggs
  • 1 cup all-purpose flour 130g, I use King Arthur
  • ¾ cups + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
  • 2 tablespoons powdered milk 10g
  • ¾ teaspoon salt
  • 8 ounces dark chocolate I like using half a Trader Joe's Pound of Chocolate bar

Instructions

  • Preheat oven to 350°F and grease a metal 12×17-inch sheet pan with nonstick cooking spray.
  • Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat.
    Butter sticks in a saucepan ready to melt.
  • Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
    Sugar is added to melted butter in a saucepan.
  • Add 2 tablespoons canola oil and 1 tablespoons vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
    Vanilla being stirred into butter and sugar in a saucepan.
  • Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
    An egg in a pot with melted butter and sugar.
  • Sift 1 cup all-purpose flour, ¾ cups + 1 tablespoon unsweetened cocoa powder, 2 tablespoons powdered milk, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until the dry streaks are gone.
    A sifter sifting flour and cocoa into butter and sugar in a pot to make brownie batter.
  • Fold about two thirds of the 8 ounces dark chocolate into the batter.
    Chopped chocolate resting on top of brownie batter in a pot.
  • Pour the brownie batter into the prepared baking pan, sprinkle the remaining chunks on top, and bake for 16 to 19 minutes.
    Brownie batter sprinkled with chocolate chunks in a sheet pan.
  • Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
    A plastic knife cutting brownies in a sheetpan.

Notes

  • Thicker chocolate bars are preferred for this recipe, so you have big chunks about the size of a penny. However, thinner baking chocolate, like Ghirardelli, can be used, as well as prepackaged chocolate chunks (although these usually tend to have additional ingredients added, which can impact the flavor).
  • Milk or semi-sweet chocolate bars may also be used.

Nutrition

Calories: 258kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 92mg | Potassium: 138mg | Fiber: 2g | Sugar: 23g | Vitamin A: 305IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 2mg
Find it online: www.sugarandsoul.co/sheet-pan-brownies/