Sheet Pan Fudgy Chocolate Brownies

Name: Sheet Pan Fudgy Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 40 Brownies (more or less depending on size)
Ingredients: 3 3 sticks salted butter; 1 1 pound bittersweet or semisweet chocolate; ½ ½ cups granulated sugar; 1 1 cup light brown sugar; 5 5 large eggs; 1 ½ 1 ½ tablespoons vanilla extract; 1 ⅓ 1 ⅓ cups all-purpose flour; ½ ½ tablespoon baking powder; ½ ½ teaspoon salt; 1 to 2 1 to 2 cups semisweet chocolate chips

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4.7

507 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
40 Brownies (more or less depending on size)
Course
Dessert
Cuisine
American

Sheet Pan Fudgy Chocolate Brownies

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

3 3 sticks salted butter (24 tablespoons)
1 1 pound bittersweet or semisweet chocolate chopped
½ ½ cups granulated sugar
1 1 cup light brown sugar
5 5 large eggs
1 ½ 1 ½ tablespoons vanilla extract
1 ⅓ 1 ⅓ cups all-purpose flour
½ ½ tablespoon baking powder
½ ½ teaspoon salt
1 to 2 1 to 2 cups semisweet chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.
In a large microwave-safe bowl, combine the butter and chocolate; microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth (don't overheat, it should be slightly warm, if at all). Add the sugar and stir until combined.
Whisk in the eggs and vanilla, and mix until large bubbles pop at the surface - it will go from looking slightly curdled to really glossy and thick so keep stirring until you see the change. In a separate smaller bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.
Spread the batter evenly in the prepared pan.
Bake for 25-30 minutes until edges are set but the middle is still slightly gooey. If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift up the baking pan and let it drop on the oven rack to release any air bubbles (totally optional). Let the brownies cool completely in the pan (I like to refrigerate them after they have baked and cooled - easier cutting and ultra-delicious, and don't get me started on how incredible these are straight from the freezer).

Nutrition Information

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Serving 1 Brownie Calories 220kcal (11%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 40mg (13%) Sodium 116mg (5%) Fiber 2g (8%) Sugar 15g (30%)