Sheet Pan Brownies
User Reviews
5
Sheet Pan Brownies
Description
This recipe for Sheet Pan Brownies starts by melting butter, chocolate chips, and oil to create a smooth chocolate base. Cold eggs beaten rigorously with sugar, vanilla, espresso powder, and salt invite volume and ribbon-like texture. Combining these gently with flour and cocoa powder ensures fudgy, moist brownies instead of cakey ones. Optional extra chocolate chips can be folded in to enhance texture and add pockets of melted chocolate.
The batter is spread evenly in a large sheet pan and baked until a toothpick inserted comes out with moist crumbs. The brownies develop crinkly tops and a chewy center. These brownies can be stored at room temperature for a few days or refrigerated to extend freshness, although refrigeration may slightly alter texture.
Ingredients
- 1 1/2 cups butter unsalted
- 20 oz. semi sweet chocolate chips milk or dark are fine too
- 1/4 cup canola oil or vegetable oil
- 6 large egg cold
- 2 1/2 cups granulated sugar
- 1 1/2 Tbsp. vanilla extract
- 1 Tbsp. espresso powder
- 1 1/2 tsp. salt
- 1 3/4 cup all-purpose flour spooned and leveled
- 1 cup Dutch process cocoa powder
- chocolate chips additional to fold into the batter, optional
Instructions
- Preheat the oven to 350°F. Spray a standard half sheet pan with nonstick spray (13×18) and set aside.
- Add the butter, chocolate chips, and oil to a microwave safe bowl.
- Microwave for 1 minute, then stir. Continue heating in 30-second increments, stirring between, until the mixture is melted and smooth but not scorched. Remove from the microwave allow to cool slightly.
- In a stand mixer, add the cold eggs, sugar, vanilla, espresso powder, and salt. Beat on medium high for 6-8 minutes.
- It should look thick, pale in color and ribbony.
- Add the chocolate butter mixture and fold to combine.
- Sift in the flour and cocoa powder.
- Fold gently just until combined. (Feel free to fold in more chocolate chips into the batter at this point if you prefer, this also helps get even more crinkly brownie tops!)
- Pour the batter onto the prepared sheet pan and smooth out the tops with a rubber spatula.
- Bake for about 25 minutes or until a toothpick inserted comes out with moist crumbs. Careful not to over bake because there will be carry over cooking as it cools on sheet pan.
- Let cool completely to room temperature before slicing. Serve at room temperature or chilled for an even fudgier texture.
- To get perfect slices, use a plastic knife, or a sharp chef's knife dunked or ran under hot water (wipe water off before slicing), and cleaning the knife in between cuts.
Notes
- Store brownies at room temperature in an airtight container for 2-3 days.
- Refrigerate brownies to keep up to 4 days; texture may become denser.
- Freeze brownies for 2-3 months, though texture might change upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 403kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 143mg | 6% |
| Potassium | 242mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 434IU | 9% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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