Sheet Pan Brownies

Make a big batch of Sheet Pan Brownies for your next party or bake sale. With chewy edges, fudgy centers, and gooey chocolate chips in every bite, I wouldn’t even blame you if you decide to keep them all for yourself! This recipe yields 24 brownies in just 35 minutes — it doesn’t get much better than that!!

Sheet Pan Brownies

Say goodbye to box mix brownies with this easy sheet pan brownie recipe! 

Combine a few pantry staples with fresh eggs and plenty of chocolate chips to make a big batch of the chewiest, fudgiest brownies you’ve ever tried.

And because they’re made by the baking sheet, you’ll have plenty to share for parties, potlucks, bake sales, and more. Or, freeze them for whenever you’re craving a quick dessert.

I’m all about sheet pan recipes right now, especially when I can double up for dinner and dessert… and sometimes even breakfast. Try making chocolate chip cookies and French toast by the sheet pan next!

Ingredient Notes and Substitutions

• Unsalted Butter – This creates a richer, fudgier texture than you’d get with oil. If all you have is salted butter, omit the kosher salt when making this recipe.
  
• Cocoa Powder – You’ve got options here! Dutch-processed cocoa is less acidic, creating a smoother chocolate flavor, while natural cocoa is more intense.
  
  Either way, it should be unsweetened.
  
• Sugar – Granulated sugar helps create a crispy, crackly top, while brown sugar will make your baking sheet brownies softer and chewier.
  
• Vanilla Extract – For warmth and extra sweetness. Use a high-quality version for best results.
  
• Eggs – You’ll need a whopping 6 eggs to make sheet pan brownies! Let them warm on the counter for 30 minutes first if you have the extra time — you’ll get a smooth batter this way.
  
• Flour – Regular all-purpose flour is all you need, though you should be able to make this sheet pan brownie recipe with a 1:1 gluten-free blend. Note that the texture may be denser if you do.
  
• Baking Powder – A must for getting the brownies to rise! In a pinch, substitute with a mixture of ½ teaspoon cream of tartar and ¼ teaspoon baking soda.
  
• Milk Chocolate Chips – Since the batter is quite cocoa-heavy, creamy milk chocolate helps balance it out.
  
  Feel free to try semi-sweet or dark chocolate chips for a richer, less sweet flavor.

Tips and Tricks to Make Perfect Baking Sheet Brownies

• Combine the ingredients in the right order.

Start by melting the butter and then mixing in the sugar, cocoa powder, vanilla, and eggs until you get a smooth mixture.

This allows the cocoa powder to bloom — which happens when it’s mixed with a hot liquid or melted fat — and helps develop a deeper, richer chocolate flavor.

You’ll also be able to ensure the sugar is fully dissolved and the eggs are well blended before adding the dry ingredients. 

Mix just until there are no more streaks of flour or your brownies may come out dense and dry.

• Prevent sticking.

Grease your baking sheet with extra butter or a nonstick spray. I like to line mine with parchment paper to make cleanup even easier!

• Use the toothpick test.

Start checking the brownies after 25 minutes by sticking a toothpick into the center. When it comes out with a few moist crumbs attached, they’re done.

If the toothpick is coated in wet batter, then continue baking for a few more minutes and check again.

• Create new flavors and textures with mix-ins.

Scatter chopped nuts over the batter before baking — walnuts or pecans are my favorite — or top with extra chocolate chips. Maybe try a mixture of dark and white chocolate?

Kiddos will love the look of colorful sprinkles or mini M&Ms, and I’d never turn down anything with a Reese’s peanut butter cup.

There are options for after baking too! Drizzle sheet pan brownies with salted caramel or fudge sauce to make them extra indulgent.

Kitchen Tools You Will Need

• Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Microwave-Safe Bowl – Not only does it make melting ingredients easier, but you can use it to quickly steam vegetables too!
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Top baking sheet brownies with a scoop of ice cream or a dollop of whipped cream. You could also slather each square with frosting — choose from chocolate, peanut butter, or even raspberry.

I love to double down on chocolate flavor with a frozen hot chocolate or copycat Wendy’s Frosty. A true chocolate lover’s dream!

Storing and Freezing Homemade Brownies

Once cool, transfer squares to an airtight container. I usually add a piece of parchment between layers to keep them from sticking together.

Sheet pan brownies will keep for 3 days at room temperature or up to a week in the refrigerator. Pop one in the microwave for 30 seconds to make it warm and gooey again.

Want to freeze your brownies for later? Wrap individual squares in plastic wrap and stack them in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature when you need a quick treat!

Sheet Pan Brownie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published June 2025

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