Easy Bake Brownies

Sheet Pan Brownies are the ultimate dessert solution when you need to effortlessly serve a large gathering. These rich, incredibly fudgy, and utterly delicious treats are perfect on their own, or elevated with a generous scoop of creamy vanilla ice cream. Imagine the delightful aroma filling your kitchen as these homemade beauties bake to perfection, promising a delectable experience for everyone.

Life can throw unexpected curveballs, like hosting a baby shower one day and a dinner for twenty the next! When time is of the essence but you still want to impress, these from-scratch brownies come to the rescue. This recipe is designed to be straightforward, delivering a sensational dessert without the stress, making it your go-to for any event, big or small.

The Ultimate Crowd-Pleaser: Why These Sheet Pan Brownies Are a Must-Bake

There are countless reasons why these incredible sheet pan brownies deserve a prime spot in your baking repertoire. They’re not just brownies; they’re a statement of decadent, homemade goodness, perfect for any occasion that calls for a truly satisfying dessert.

• Unparalleled Fudginess with a Signature Shiny Crust: Prepare for a brownie experience that boasts a beautiful, coveted shiny crust on top, giving way to an intensely fudgy, melt-in-your-mouth interior. Every bite is packed with deep chocolate flavor, further enhanced by an abundance of chocolate chips. This combination ensures an ultimate brownie delight that will have everyone reaching for more.
• Effortless Catering for a Crowd: This generous recipe is specifically formulated to fill a standard 18 x 13-inch half sheet pan, yielding a large batch of homemade brownies. This means you can easily feed a significant number of guests, whether it’s a large family gathering, a festive party, a potluck, or just a hungry crowd, without needing to bake multiple smaller batches. It’s efficiency meets deliciousness!
• Versatile Serving Options: While these fudgy sheet pan brownies are utterly divine on their own, they also serve as the perfect base for an indulgent dessert bar. Simply pair one tray of these brownies with a half-gallon of premium vanilla ice cream, and a selection of decadent sauces like hot fudge or rich caramel. This simple yet sophisticated setup offers a crowd-pleasing dessert that requires minimal effort but delivers maximum impact.
• Homemade Goodness, Simplified: Despite their luxurious taste and texture, these brownies are surprisingly simple to make from scratch. The straightforward process means you can whip up a batch even when your schedule is tight, ensuring that you never have to compromise on quality or flavor, even on busy days.

Essential Ingredients for Flawless Fudgy Brownies

Crafting the perfect fudgy sheet pan brownies begins with understanding the role of each ingredient. Using quality components and paying attention to a few key details will ensure your brownies are nothing short of spectacular.

• Kitchen Staples: You’ll need granulated sugar, all-purpose flour, and fine-grain table salt. These pantry basics form the backbone of the brownie structure and flavor.
• Butter (4 sticks / One Pound): Four sticks of butter might seem like a lot, but this generous amount contributes significantly to the rich, fudgy texture. Salted butter is perfectly fine to use, adding a subtle counterpoint to the sweetness. Ensure your butter is fresh for the best flavor profile.
• Semisweet Chocolate Chips (Divided): I highly recommend using a reputable brand like Ghirardelli for superior flavor. Part of the chocolate chips will be melted into the batter, creating a smooth, rich base, while the remainder will be folded in at the end, providing delightful pockets of melty chocolate in every bite.
• Unsweetened Chocolate (4-ounce bars): Unsweetened chocolate is crucial for achieving that deep, intense chocolate flavor without excessive sweetness. Look for high-quality 4-ounce bars in the baking aisle. Again, Ghirardelli is a fantastic choice for consistent results.
• Large Eggs (Room Temperature): Using large eggs at room temperature is a subtle but important tip. Room temperature eggs emulsify more easily with other ingredients, creating a smoother, more uniform batter and contributing to a more tender and fudgy brownie. Plan ahead by taking them out of the fridge an hour or two before baking.
• Instant Coffee (Optional, but Recommended): A tablespoon of instant coffee granules doesn’t make your brownies taste like coffee; instead, it acts as a flavor enhancer, deepening and enriching the chocolate notes. It’s a secret ingredient that truly elevates the overall chocolate experience. You can omit it or adjust the amount to your preference, but a little goes a long way in bringing out the best in the cocoa.
• Pure Vanilla Extract: The quality of your vanilla extract significantly impacts the final flavor. Always opt for pure vanilla extract, such as Neilsen-Massey, over artificial vanilla flavoring. The difference in taste is remarkable, contributing a warm, aromatic depth that complements the chocolate beautifully.
• Baking Powder: This leavening agent is essential for the brownie’s texture, giving it a slight lift while maintaining its fudginess. Remember, baking powder is distinct from baking soda and has a shorter shelf life.
• PRO-Tip for Baking Powder: Always check the expiration date on your baking powder tin. If you’re unsure of its freshness, perform a quick test: place a spoonful in a glass of hot water. If it fizzes vigorously, it’s still active. If there’s little to no reaction, it’s time to replace it to ensure your brownies rise properly.

Crafting Your Perfect Sheet Pan Brownies: A Step-by-Step Guide

Making these decadent sheet pan brownies is a rewarding process, and following these steps carefully will ensure a perfectly fudgy and flavorful result every time. Get ready to bake a crowd-pleasing dessert!

Expert Tips & Tricks for Brownie Perfection

Achieving the perfect fudgy brownie with that signature crackly top is easier than you think when armed with these insider tips. Elevate your baking game and ensure your sheet pan brownies are a showstopper every time.

• The Magic of Non-Stick Foil: When preparing your baking sheet, I highly recommend lining it with non-stick foil, as seen in the image below. This simple step offers dual benefits: first, it makes cleanup incredibly easy, saving you precious time and effort. Second, and perhaps more importantly, the foil allows for effortless removal of the entire slab of brownies from the pan, making individual cutting a breeze without any sticking.
• Cutting Perfect Brownie Squares: Let’s be honest, those beautiful, fudgy sheet pan brownies, with their delicate, paper-thin shiny crust and generous smattering of chocolate chips, can be a challenge to cut into perfectly neat squares. However, a few tricks can greatly assist:
  • Chill for Precision: Always chill your brownies thoroughly before cutting. Cold brownies are much firmer and less prone to sticking to the knife, resulting in cleaner cuts.
  • Hot, Dry Knife Technique: Dip a sharp knife into hot water, wipe it completely dry, and then make a single cut. Repeat this process for each cut. The heat from the knife helps it glide smoothly through the dense, fudgy texture without tearing. For even crisper lines, some bakers swear by using a plastic knife!
  • For more detailed guidance, check out my comprehensive guide on How to Cut the Perfect Bar Cookies, which applies perfectly to brownies.
• A Nod to Ina Garten’s Original: This recipe is a thoughtful adaptation of Ina Garten’s “Outrageous Brownies.” My adjustments primarily involve using large eggs instead of her extra-large ones (a more common size for home bakers) and significantly reducing the amount of instant coffee. Ina’s original recipe called for 3 tablespoons of instant coffee, which imparts a very strong mocha flavor. I’ve found that 1 tablespoon is sufficient to enhance the chocolate without overpowering it, but feel free to adjust this to your personal preference if you adore a bolder coffee kick.
• PRO-Tip: Coffee and Chocolate – A Match Made in Heaven: The addition of coffee, even a small amount, is a classic baker’s secret! It doesn’t make your chocolate desserts taste like coffee; instead, it deepens and intensifies the natural chocolate flavor, making it richer and more complex. Don’t skip this step if you want truly exceptional chocolate brownies!
• The Secret to Fudginess: No Overmixing! This is perhaps the most crucial tip for achieving that coveted fudgy texture. Once you add the flour mixture to the wet ingredients, resist the urge to beat the batter with a mixer. Excessive mixing incorporates too much air and develops the gluten in the flour, which will result in a cakey, bread-like brownie rather than a dense, fudgy one. Instead, use a wooden spoon or a rubber spatula and stir just until the ingredients are combined. A few streaks of flour are better than an overmixed batter.
• Delicious Serving Suggestions: While these brownies are a treat all on their own, elevate them to dessert nirvana by serving them warm with a generous scoop of premium vanilla bean ice cream and a luscious drizzle of homemade or jarred hot fudge sauce. Add a sprinkle of sea salt or some fresh berries for an extra touch of gourmet elegance, creating an unforgettable brownie sundae experience.
• Storing Your Brownie Masterpiece: To keep your fudgy brownies fresh and delicious, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. For the ultimate make-ahead convenience, these brownies freeze beautifully for up to 2-3 months. Simply wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or gently warm in the microwave for a fresh-baked taste.

Explore More Decadent Brownie Creations

If you’ve fallen in love with these sheet pan brownies, you’re in for a treat! Discover other amazing from-scratch brownie recipes that are equally irresistible and perfect for any chocolate craving.

• Ganache Topped Truffle Brownies
• Fudgy Red Wine Brownies
• Peanut Butter Truffle Brownies
• Symphony Toffee Brownies
• Caramel Brownies
• Fudgy Brownie Pie
• Slow Cooker Brownie Dessert
• Homemade Fudgy Brownies
• MoreChocolate Desserts

The Recipe:

Sheet Pan Brownies

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Yield
24 brownies

Get ready for ridiculously fudgy brownies, generously studded with chocolate chips! This single batch is perfectly sized to impress and satisfy any crowd, making it ideal for parties, potlucks, and family gatherings. Prepare for a chocolate experience like no other!

Ingredients

• 4 sticks butter (one pound)
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 7 eggs, large
• 1 tablespoon instant coffee
• 2 tablespoons pure vanilla extract
• 2 ¼ cups sugar
• 1 ¼ cups flour
• 1 tablespoon baking powder
• ½ teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a half baking sheet (approximately 18 x 13 inches or 46 x 33 cm) with non-stick foil, leaving an overhang on the sides for easy removal later.
2. In a medium, microwave-safe bowl, combine the butter, 1 pound of the semisweet chocolate chips, and the 6 ounces of unsweetened chocolate.
3. Gently melt the mixture in the microwave, stirring every 30 seconds, until smooth and well combined. Be careful not to overheat. Set aside to cool slightly.
4. In a large bowl, whisk together the large eggs, instant coffee, pure vanilla extract, and granulated sugar until thoroughly combined and slightly frothy. Stir the cooled chocolate mixture into the egg mixture until smooth. Allow this combined mixture to cool completely to room temperature.
5. In a separate medium bowl, whisk together the flour, baking powder, and salt. Add the remaining 12 ounces of semisweet chocolate chips to this flour mixture and toss to coat them evenly.
6. Add the flour and chocolate chip mixture to the cooled chocolate and egg mixture. Stir gently with a wooden spoon or rubber spatula until just combined. Avoid overmixing to keep the brownies fudgy. Pour the batter into the prepared baking sheet and use an offset spatula to smooth the top.
7. Bake for 20 minutes. Then, using oven mitts, carefully tap the pan against the oven rack a couple of times; this helps create the signature shiny crust. Continue baking for another 15 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
8. Remove from the oven and let the brownies cool completely to room temperature on a wire rack. For the cleanest cuts and best fudgy texture, refrigerate the pan of brownies until thoroughly chilled before cutting into squares and serving.

Notes

This recipe has been thoughtfully adapted from Ina Garten’s “Outrageous Brownies” to suit common kitchen practices and preferences.

While Ina often specifies extra-large eggs, this version opts for standard large eggs. To ensure the perfect balance for this generous batch, an additional large egg was incorporated. (Note: Some sources suggest adding a tablespoon of water when substituting an extra-large egg with a large one, but this step was not necessary in this adaptation.)

Recommended Products

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• Baking Powder
• 10-Inch Wire Whisk
• USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

24

Serving Size:

1 brownie

Amount Per Serving:
Calories: 369Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 95mgSodium: 251mgCarbohydrates: 35gFiber: 2gSugar: 27gProtein: 4g

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