These fudgy sheet pan brownies deliver deep chocolate flavor, chewy edges, and the shiny crackly tops that make brownies irresistible. They’re simple to prepare and produce a large batch of rich, chocolatey squares perfect for sharing or stashing in the freezer.
When a single pan of brownies won’t feed the crowd, these sheet pan brownies are the answer. They’re intended for parties, potlucks, bake sales, or whenever you want a bigger supply of reliably fudgy brownies. The texture remains dense and moist thanks to a blend of butter and oil, and chopped chocolate creates melty pockets throughout. Best of all, no mixer is required.
This recipe is designed for a 10×15-inch jelly roll pan rather than a larger half sheet. That size yields many squares while keeping the batter thick enough to retain a rich, fudgy center rather than spreading too thin.
Why You’ll Love These Sheet Pan Brownies
- Fudgy with chewy edges. Soft, rich centers plus plenty of coveted edge pieces.
- Classic crackly tops. A thin, shiny crust that looks as good as it tastes.
- Made for a crowd. One batch yields many servings for gatherings and events.
- Easy to make. Simple mixing, no special equipment required.
- Great for make-ahead. These brownies keep well at room temperature and freeze beautifully for later.
Key Ingredients
Below are the primary ingredients that contribute to the brownies’ texture and flavor. The full measurements appear in the recipe card further down.
- Butter + oil – Butter adds flavor; a bit of neutral oil (vegetable or canola) keeps the pan brownies moist and fudgy.
- Granulated sugar + brown sugar – Granulated sugar helps form the crackly top, while brown sugar contributes chew and moisture.
- Cocoa powder – Natural unsweetened cocoa powder gives the main chocolate flavor; use a good-quality cocoa you like.
- Espresso powder – Optional; it deepens the chocolate taste without adding a coffee flavor when used sparingly.
- Semisweet chocolate – Chopped chocolate melts into pockets throughout the brownies; chocolate chips work too.
- Flaky salt – Optional finishing touch for a contrast to the sweet, rich brownies.
How to Make Sheet Pan Brownies
Start with fats and sugars. Whisk melted, slightly cooled butter and oil with both sugars until the mixture looks smooth and glossy. Warm butter helps the sugar begin to dissolve and encourages a shiny, crackly crust.
Add the eggs. Whisk in the eggs one at a time, mixing well after each addition. The mixture should become smooth, glossy, and slightly thickened. Stir in vanilla and espresso powder if using.
Add the dry ingredients. Stir in cocoa powder and salt, then gently fold in the flour until only a few small streaks remain. Fold in chopped chocolate, saving a handful to sprinkle on top if desired.
Bake. Spread the batter evenly in the prepared pan, making sure it reaches the corners and is consistent in depth. Bake 24 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not completely clean).
Cool and finish. Let the brownies cool in the pan for 10 to 15 minutes, then sprinkle with flaky salt if desired. Cool completely before lifting the slab from the pan with the parchment and slicing into neat squares.
What Size Pan Do I Need?
Use a 10×15-inch rimmed baking pan (a jelly roll pan) for the intended thickness and fudgy texture. A standard half sheet pan (about 13×18 inches) spreads the batter much thinner, producing thinner, faster-baking brownies that won’t have the same fudgy center.
Tips for Success
- Use quality cocoa powder. Cocoa provides most of the chocolate flavor; natural unsweetened cocoa was used for testing and is recommended. Dutch-process cocoa will give a different flavor and darker color.
- Whisk thoroughly. Whisk the butter, oil, and sugars until glossy and whisk well after adding each egg. This helps dissolve sugar and encourages the crackly top.
- Spread the batter evenly. Use an offset spatula to press batter into the corners so everything bakes uniformly.
- Watch for moist crumbs. Check at the lower end of the bake time. A toothpick with a few moist crumbs indicates fudgy doneness; avoid baking until entirely dry.
- Cool before slicing. For clean squares, cool completely, lift the slab from the pan with the parchment, and slice with a large sharp knife, wiping the blade between cuts.
Easy Variations
Customize these brownies with simple additions:
- Add nuts. Fold in about 1 cup chopped pecans or walnuts for crunch.
- Change the chocolate. Use milk, dark, or white chocolate in place of all or part of the semisweet chocolate.
- Peanut butter chips. Replace some chopped chocolate with peanut butter chips for a chocolate–peanut butter twist.
How to Store
Room temperature: Once completely cooled, keep brownies in an airtight container at room temperature up to 4 days. If stacking, place parchment between layers. Refrigeration can dry brownies out, so it’s not necessary.
Freezer: Freeze brownies in a freezer-safe container or bag for up to 3 months. Freeze individually for single-serve treats or in stacks separated by parchment for later sharing. Thaw at room temperature before serving.
Because Sometimes You Need More Brownies
Whether you’re baking for a crowd, bringing dessert to an event, or simply want plenty of brownies to enjoy later, this sheet pan version delivers. It’s straightforward enough for everyday baking, yet the crackly top and fudgy center make every square feel special. Keep this recipe handy the next time a standard batch won’t cut it.
Fudgy Sheet Pan Brownies
Ingredients
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- ⅓ cup (80 ml) neutral oil (vegetable or canola)
- 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)
- 1¼ 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)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Whisk together the warm melted butter, oil, granulated 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.
- Stir in the vanilla and espresso powder, if using.
- Add the cocoa powder and salt, whisking just until combined.
- Fold in the flour until a few small streaks remain, then fold in the chopped chocolate until combined. Reserve a handful of chocolate to sprinkle on top if desired.
- Spread the batter evenly into the prepared pan and sprinkle reserved chocolate pieces over the top if using.
- Bake 24 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack 10 to 15 minutes. Sprinkle with flaky salt if desired, then cool completely before lifting from the pan and cutting into squares.
Notes
- Pan size: Use a 10×15-inch rimmed jelly roll pan for the intended thickness and texture. A 13×18-inch half sheet pan will produce much thinner brownies and is not recommended.
- Chocolate: Chopped chocolate creates melty pockets; chocolate chips may be used as a substitute.
- Doneness: Remove from the oven when a toothpick shows a few moist crumbs for fudgy brownies. Avoid baking until completely clean.
- Clean slices: Cool completely, lift the slab from the pan using the parchment, and slice with a large sharp knife, wiping the blade between cuts.
- Storage: Store in an airtight container at room temperature up to 4 days, or freeze for up to 3 months. Thaw at room temperature before serving.