The best fudgy sheet pan brownies that can be made in one bowl, no mixer needed, and perfect for feeding a crowd! They're chewy, loaded with chocolate and topped with flaked salt.
Sheet pan brownies are probably one of my most made desserts along with my staple salted chocolate chunk cookies. They can be made so quick, and every single time I make them I get asked for the recipe. You won't believe how good they are, and how easy. There is no need to ever buy a boxed mix again!
For more brownie recipes, try my: biscoff brownies, caramel rolo brownies, or my dairy free brownies made with coconut oil.
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Why You Will Love These Brownies
- SHEET PAN: I love using a sheet pan to make a large batch that's perfect for parties, school functions, or when I have family over.
- EASY TO MAKE: Once you see how easy these are to make you'll ditch the boxed brownie forever.
- SOOO GOOD: I mean it when I say these are the best brownies ever! Everyone who tries them agrees.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: Once you have melted your butter allow it to cool before beginning.
- Eggs: Make sure they are room temperature.
- Cocoa Powder: You can use regular or dutch process.
- Flour: If you have a scale make sure and weigh your flour, if not, lightly spoon it into a measuring cup so it isn't too packed.
- Chocolate Chips: I generally always use semi-sweet chocolate chips in these, but feel free to add whatever you have on hand, and nuts would also be a great addition.
Step by Step Instructions
- Step 1: In a medium mixing bowl, mix melted butter and sugar together. Add eggs, milk and vanilla and beat together well.
- Step 2: In a small bowl whisk together dry ingredients, salt, baking powder, flour and cocoa powder. I do this so there aren't clumps of cocoa powder that won't mix well once added to the wet ingredients.
- Step 3: Add dry ingredients to wet ingredients and mix again. Fold in chocolate chips.
- Step 4: Spread batter evenly in pan and sprinkle with extra chocolate chips on top.
- Step 5: Bake for about 29-34 minutes. You want the edges to start to pull away from the sides of the pan and darken, but the middle to still slightly jiggle. Top with flaked salt.
- Step 6: Cut and serve once cooled.
Expert Baking Tips
- You can use any kind of chocolate chips, or even chopped chocolate bars, my family seems to prefer semi sweet. But we have even added Reeses cups and peppermint patties before. Basically you can't go wrong!
- Cut the brownies with a plastic knife to help keep clean lines.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, these turn out great subbing in a 1:1 gluten free flour. Cup4cup and King Arthur's Measure 4 measure are my favorite gluten free flours.
If you prefer a thicker brownie you can keep the recipe the same and bake in a 9x13. They will take longer to bake because of the thickness. You can also half the recipe and bake them in a 9x13 for a thinner brownie, keeping the baking time the same.
If your brownies sunk after starting to cool they most likely needed a few extra minutes of baking. You can put them back in the oven even after cooling to cook the middles more, or enjoy in a bowl with ice cream a little bit gooey.
Storing & Freezing
These sheet pan brownies should be stored in an air tight container for 3-4 days on the counter.
Brownies are perfect for freezing. If stored in an air tight container they will stay fresh for 3-4 months. I even enjoy eating mine right out of the freezer because they are so chewy, they don't turn hard when frozen.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Sheet Pan Brownies
Ingredients
- 1¼ cups (283.75 g) melted butter
- 4 cups (800 g) granulated sugar
- 4 large eggs
- ½ cup (118.29 ml) milk
- 1½ tablespoons (1.5 tablespoons) vanilla
- 1 teaspoons salt
- 2 teaspoons baking powder
- 2⅔ cups (372 g) all-purpose flour
- 1 cup (86 g) cocoa powder
- 1 cup (180 g) semi-sweet chocolate chips
- flaked salt for topping
Instructions
- Preheat oven to 325 F. Line or spray a 13x18 sheet pan and set aside.
- In a medium mixing bowl, mix melted butter and sugar together. Add eggs, milk and vanilla and beat together well until light in color.
- In a small bowl whisk together dry ingredients, salt, baking powder, flour and cocoa powder. I do this so there aren't clumps of cocoa powder that won't mix well once added to the wet ingredients.
- Add dry ingredients to wet ingredients and mix again. Fold in chocolate chips.
- Spread batter evenly in pan and sprinkle with extra chocolate chips on top.
- Bake for about 29-34 minutes. You want the edges to start to pull away from the sides of the pan and darken, but the middle to still slightly jiggle. Top with flaked salt.
- Cut and serve once cooled.
Bailey
I’m a huge believer in boxed brownies but i can truthfully say these are so much better!! And love that it makes so many!! Never going back!
Sandy
This will be my go to brownie recipe! They are easy to make and really the very BEST!
Deb
These are the BEST! My husband usually prefers a brownie with frosting, but he loved these. And they stayed moist and chewy. Family and friends loved them.
Anne
I’ve been wanting to try these for awhile. So good! I agree, just as easy as a boxed mix and so much better.
Rebecca
My favorite brownie recipe! I have made them several times. I’m taking them to girls’ camp next week. What is the best way to store them in the freezer? Thank you!
Jessica
These were fantastic and so easy to make. Thank you for sharing this recipe
Leslie
Perfect for a party
Laurie A Mckenzie
Loved this recipe but did look at the gluten free option & wondered what flour did you use?
Brooke Homec
My favorites are cup4cup and King Arthurs measure for measure.
Laurie
Loved this recipe but did look at the gluten free option & wondered what flour did you use?