Sheet Pan Fudgy Chocolate Brownies
User Reviews
4.7
Sheet Pan Fudgy Chocolate Brownies
Description
The Sheet Pan Fudgy Chocolate Brownies recipe begins by melting butter and bittersweet chocolate gently, preserving the chocolate's smoothness. Sugar is added to sweeten before eggs and vanilla are whisked in to produce a glossy batter. Dry ingredients—flour, baking powder, and salt—are combined separately and then gently mixed into the batter with chocolate chips folded in last to give extra richness and texture.
Spreading this batter evenly on a large rimmed baking sheet allows for thin, fudgy brownies with crispy edges after baking. The recommended baking time ensures the edges appear set while the center remains slightly gooey, delivering a chewy and moist bite typical of fudgy brownies. This pan size offers a larger surface area, providing more portion-friendly pieces than standard smaller pans.
The brownies can be enjoyed fresh but are best fully cooled before slicing. The recipe needs care not to overmix once dry ingredients are added, sustaining tender texture.
Ingredients
- 3 ticks butter 24 tablespoons, salted
- 1 pound bittersweet chocolate chopped, or semisweet chocolate
- ½ cups granulated sugar
- 1 cup light brown sugar
- 5 egg large
- 1 ½ tablespoons vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- 1 to 2 to 2 cups semisweet chocolate chips
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
Show DetailsNutrition Facts
Serving: 40Brownies (more or less depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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