These fudgy sheet pan brownies have rich chocolate flavor, chewy edges, and those irresistible crackly tops we all want in a brownie. They’re easy to make and yield plenty of rich, chocolatey squares for sharing.
There are times when a regular batch of brownies just isn’t enough. These sheet pan brownies give you plenty of rich, chocolatey squares for parties, potlucks, bake sales, or simply stocking the freezer for whenever a brownie craving strikes.
And while they make a bigger batch, there’s no sacrifice in texture. A combination of butter and oil keeps the brownies flavorful, moist, and fudgy, while chopped chocolate adds little pockets of extra chocolate throughout. Best of all, they’re still wonderfully simple to make with no mixer needed.
These brownies are baked in a 10×15-inch jelly roll pan rather than a larger half sheet pan. That size gives you the crowd-friendly yield of sheet pan brownies without spreading the batter so thin that you lose that thick, fudgy center.
Why You’ll Love These Sheet Pan Brownies
- Fudgy with chewy edges. You get soft, rich centers along with plenty of those coveted edge pieces.
- Classic crackly tops. That delicate, shiny crust makes them look every bit as good as they taste.
- Made for a crowd. One batch gives you plenty of brownies for parties, potlucks, bake sales, and other occasions when a standard batch just won’t do.
- Easy to make. The batter comes together with simple mixing and no special equipment.
- Great for making ahead. These brownies keep well and freeze beautifully, making them an easy dessert to have ready when you need one.
Key Ingredients
You’ll find the full ingredient list and amounts in the recipe card below, but here are a few ingredients that play an important role in getting that classic brownie texture.
- Butter + oil – Butter provides rich flavor, while a small amount of oil helps keep the brownies moist and fudgy. Use a neutral-flavored oil like vegetable or canola oil.
- Granulated sugar + brown sugar – Granulated sugar helps create that thin, crackly top, while brown sugar adds moisture and chewiness.
- Cocoa powder – Use natural unsweetened cocoa powder for these brownies. Because cocoa provides most of their chocolate flavor, choose a good-quality cocoa you enjoy.
- Espresso powder – This is optional, but a small amount deepens the chocolate flavor without making the brownies taste like coffee.
- Semisweet chocolate – Chopped chocolate melts into little pockets throughout the brownies. Chocolate chips work, too, if that’s what you have on hand.
- Flaky salt – A light sprinkle after baking is completely optional, but it provides a nice contrast to the rich, sweet brownies.
How to Make Sheet Pan Brownies
Start with the fats and sugars. Whisk the melted, slightly cooled butter and oil with both sugars until the mixture looks smooth and glossy. Starting with warm butter helps the sugar begin to dissolve, which contributes to the brownies’ crackly tops.
Add the eggs. Whisk in the eggs one at a time, mixing well after each addition. Take your time here — the mixture should become smooth, glossy, and slightly thickened. Then mix in the vanilla and espresso powder, if you’re using it.
Add the dry ingredients. Mix in the cocoa powder and salt, followed by the flour. Once the flour goes in, switch to gentle mixing and stop when just a few small streaks remain. Fold in the chopped chocolate to finish incorporating the flour without over-mixing. If you like, save a handful of chocolate for topping the batter before baking.
Bake. Spread the batter evenly in the prepared pan, making sure it reaches the corners and is roughly the same depth throughout. Bake for 24 to 30 minutes. A pick inserted into the center should come out with a few moist crumbs, not completely clean.
Cool and finish. Let the brownies cool in the pan for 10 to 15 minutes before adding a light sprinkle of flaky salt, if you like. Cool completely before lifting them from the pan and slicing.
What Size Pan Do I Need for Sheet Pan Brownies?
For these brownies, you’ll need a 10×15-inch rimmed baking pan, often called a jelly roll pan. I chose this size because it gives you a larger batch while still keeping the brownies thick enough to have that rich, fudgy texture.
A larger half sheet pan, usually about 13×18 inches, has significantly more surface area. Spreading this amount of batter over that larger pan would give you much thinner brownies that will bake more quickly and won’t have the same fudgy texture.
Because pan sizes can vary, check the dimensions rather than relying on the name “sheet pan” or “jelly roll pan.” A small difference in size is unlikely to cause trouble, but I don’t recommend using a standard half sheet pan for this recipe.
Tips for Success
- Use good-quality cocoa powder. Cocoa provides most of the chocolate flavor here, so use one you like. This recipe was tested with natural cocoa powder, so that’s what I recommend using for the best results. Dutch-process cocoa will give the brownies a darker color and a different chocolate flavor.
- Don’t rush the whisking. Whisk the butter, oil, and sugars until glossy, then mix well after adding each egg. This helps dissolve the sugar and encourages that thin, shiny, crackly crust on top.
- Spread the batter evenly. Pay particular attention to the corners and edges of the pan. An offset spatula makes quick work of spreading the thick batter into an even layer so everything bakes at roughly the same rate.
- Watch for moist crumbs. Brownies are especially easy to over-bake, and the larger pan means they can go from fudgy to overdone fairly quickly. Start checking at the low end of the baking time. A pick inserted into the center should have a few moist crumbs attached; wet batter means they need more time.
- Let them cool before slicing. The brownies continue to set as they cool, so resist cutting into them while they’re warm. For especially neat squares, let them cool completely, lift the whole slab from the pan using the parchment, and use a large sharp knife to make clean cuts. Wiping the blade between cuts will make them even tidier.
Easy Variations
These brownies are meant to be simple and classic, but it’s easy to change them up when the mood strikes.
- Add nuts. Fold in about 1 cup of chopped pecans or walnuts along with the chocolate for extra crunch.
- Change the chocolate. Swap some or all of the semisweet chocolate for milk chocolate, dark chocolate, or white chocolate. You can also use a combination.
- Add peanut butter chips. Replace some of the chopped chocolate with peanut butter chips for a chocolate-peanut butter twist.
How to Store
Room temperature: Once the brownies have cooled completely, store them in an airtight container at room temperature for up to 4 days. If you’re stacking them, place a sheet of parchment or waxed paper between the layers to keep them neat. There’s no need to refrigerate them; refrigeration can make brownies firmer and a bit drier.
Freezer: For longer storage, freeze the brownies in a freezer-safe container or bag for up to 3 months. You can freeze them individually for easy treats or several at a time for later sharing. Separate layers with parchment or waxed paper, and thaw the brownies at room temperature before serving.
Because Sometimes You Need More Brownies
Whether you’re baking for a party, bringing dessert to a potluck, or simply want plenty of brownies to stash in the freezer, these sheet pan brownies are ready for the job. They’re simple enough for an everyday baking project, but that crackly top and rich, fudgy center make them hard to resist.
Keep this recipe handy for the next time a standard batch of brownies just isn’t going to cut it. I have a feeling you’ll find plenty of reasons to make this bigger batch.
More Brownie Recipes
Fudgy Sheet Pan Brownies
Ingredients
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- ⅓ cup (80 ml) neutral oil, such as vegetable or canola oil
- 2 cups (400 g) granulated sugar
- ¾ cup (150 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder, optional
- 1 ¼ cups (106 g) unsweetened natural cocoa powder
- 1 teaspoon salt
- 1 cup (120 g) all-purpose flour
- 1 cup (170 g) chopped semisweet chocolate
- flaky salt for finishing, optional
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Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Whisk together the warm butter, oil, sugar, and brown sugar until glossy and combined.
- Whisk in the eggs one at a time, whisking well after each addition, until the mixture is smooth, glossy, and slightly thickened.
- Whisk in the vanilla and espresso powder (if using).
- Add the cocoa powder and salt, whisking just until combined.
- Fold in the flour just until a few small streaks remain. Add the chopped chocolate and fold just until combined.
- Spread the batter evenly in the pan. If you reserved any chocolate pieces, sprinkle them over the top now.
- Bake for 24 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 10 to 15 minutes. Sprinkle lightly with flaky salt, if using, then cool completely before cutting into squares.
Notes
- Pan size: Use a 10×15-inch rimmed jelly roll pan for the intended thickness and texture. A larger 13×18-inch half sheet pan will produce much thinner brownies and is not recommended.
- Chocolate: Chopped chocolate works best for creating melty pockets throughout the brownies, but you can use chocolate chips if that’s what you have on hand.
- Doneness: For fudgy brownies, remove them from the oven when a pick inserted into the center comes out with a few moist crumbs. Avoid baking until the pick is completely clean.
- For clean slices: Cool the brownies completely before cutting. Lift them from the pan using the parchment, then slice with a large sharp knife, wiping the blade between cuts as needed.
- Storage: Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and thaw at room temperature.
One Comment on “Sheet Pan Brownies”
I had to make these as soon as I saw the recipe. They are amazing! I always put espresso powder in anything chocolate and the depth of flavor in these is wonderful. I great blend of the dark chocolate in the cocoa, the semi-sweet bar. adding the chopped chocolate to the top and then dusting with a fine flaky salt finishes it off perfectly. My husband generally asks about the brownies getting frosted. Tonight he asked when I was going to frost them. I told him to take a bite them tell me if they needed anything else. My answer was a big smile and a request for another brownie.
Thanks Jenn!