Sheet Pan Brownies

My Sheet Pan Brownies have the best shiny crackly tops we all know and love, and a rich, chewy, and fudgy brownie beneath. The crumb is dense and moist and has the perfect indulgent chocolate flavor. It's a melt in your mouth kind of brownie and almost impossible to resist reaching for just one more! These brownies are perfect for a crowd, really convenient to make, and easy to transport! Brownies never fail to bring joy and if you ask me, the answer is always brownies...err, sheet pan brownies! 😍

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings brownies

Calories 403kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 1/2 cups unsalted butter
20 oz. semi sweet chocolate chips milk or dark are fine too
1/4 cup oil (canola or vegetable)
6 large cold eggs
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
additional chocolate chips to fold into the batter (optional)

US Customary - Metric

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.
1 1/2 cups unsalted butter, 20 oz. semi sweet chocolate chips, 1/4 cup oil (canola or vegetable)
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.
6 large cold eggs, 2 1/2 cups granulated sugar, 1 1/2 Tbsp. vanilla extract, 1 Tbsp. espresso powder, 1 1/2 tsp. salt
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.
1 3/4 cup all purpose flour, spooned and leveled, 1 cup dutch process 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!)
additional chocolate chips to fold into the batter (optional)
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.

Video

Notes

Store brownies at room temperature for up to 2-3 days, properly stored in an air tight container or baggie.

They will last in the fridge for up to 4 days and in the freezer for 2-3 months, just note the texture may change.

Nutrition