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Eightyrecipes
Sheet Pan Brownies
by Bity · eightyrecipes.com
Melted butter, two sugars and cocoa powder folded into foamy eggs, baked shallow in a half sheet pan until the top is shiny and the centre is fudgy.
Sheet pan brownies stacked three high showing a dense fudgy interior
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 385 kcal

Ingredients  

  • 2 cups unsalted butter 454 g
  • 3 1/2 cups granulated sugar 700 g
  • 1 1/2 cups brown sugar packed, 330 g
  • 2 cups unsweetened cocoa powder 170 g
  • 8 large eggs room temperature
  • 2 tablespoons vanilla extract 30 ml
  • 2 cups all-purpose flour 250 g
  • 1 teaspoon salt 5 g

Instructions

  • Preheat the oven to 350°F (175°C). Grease and line a half sheet pan with parchment paper, leaving an overhang for easy lifting.
  • In a large saucepan, melt the butter. Remove from the heat and stir in the granulated and brown sugars until mostly dissolved, then let it cool until warm.
    Brown sugar stirred into melted butter, then cocoa powder folded through until glossy
  • Stir in the cocoa powder until the mixture is glossy and smooth.
  • In a separate bowl, beat the eggs and vanilla for 1 to 2 minutes until foamy. This creates the signature shiny top.
  • Slowly whisk the warm chocolate mixture into the eggs, stirring constantly to avoid scrambling them.
    Glossy dark batter in a bowl with flour sifted over the top ready to fold
  • Add the flour and salt and fold gently until just combined. Do not overmix.
  • Pour the batter into the prepared pan, smooth the top, and bake for 25 to 28 minutes. The top should be shiny and a toothpick inserted in the centre should come out with moist crumbs.
    Dark batter smoothed into the lined tray, baked until set, then cut into squares
  • Let it cool in the pan for 15 minutes before lifting it out and slicing.

Notes

Nutrition values are an estimate. Baked in a half sheet pan, 41 x 28.8 cm or 16 x 11.3 inches, greased and lined with parchment with an overhang. Let the butter and sugar mixture cool to warm before it meets the eggs, or they will scramble. Beat the eggs and vanilla until foamy for the shiny, crackly top. A toothpick should come out with moist crumbs, not clean.
Nutrition
Calories 385 kcal
Fat 20 g
Saturated Fat 12 g
Protein 5 g
Carbohydrates 50 g
Sugar 40 g
Sodium 120 mg
Nutrition is an estimate, calculated automatically.
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