My Brownies have been a reader favorite for years, so I couldn’t resist turning them into Sheet Pan Brownies. These have the same rich, fudgy texture and deep chocolate flavor, but they’re baked in a bigger pan so you can feed a crowd.

I make these big batch brownies for parties, potlucks, bake sales, and family get-togethers because they’re easy to slice, easy to serve, and always one of the first desserts to disappear. This recipe uses a standard 18×13-inch half-sheet pan and makes about 24 brownies. And if you want to switch things up, be sure to try my Sheet Pan Red Velvet Brownies, too!

Chocolate Sheet Pan Brownies cut into small squares with some brownies at an angle.

Ingredients & Substitutions

Semisweet chocolate chips: Some of the chocolate chips are melted with the oil to make the brownies extra rich. The rest are folded into the batter for melty chocolate in every bite. You can use dark chocolate chips for a deeper chocolate flavor.
Vegetable oil: Oil helps make these brownies soft, moist, and fudgy. Canola oil will also work.
Granulated sugar & light brown sugar: Using both sugars gives these brownies the perfect balance of sweetness, moisture, and chewy texture. If needed, dark brown sugar can be used instead of light brown sugar for a slightly richer flavor.
Eggs: Room-temperature eggs mix more easily into the batter and help create the shiny, crackly top.
Vanilla extract: Vanilla brings out the rich chocolate flavor. Pure vanilla extract is my favorite, but imitation vanilla works, too.
All-purpose flour: This gives the brownies structure while still keeping them soft and fudgy. Measure the flour carefully so the brownies stay tender.
Unsweetened cocoa powder: Cocoa powder adds even more rich chocolate flavor. I used regular unsweetened cocoa powder, but Dutch-process cocoa will also work for a darker color and a smoother chocolate taste.
Kosher salt: A little salt balances the sweetness and makes the chocolate flavor stand out even more. If using table salt, use about half as much.

Small stack of Sheet Pan Brownies surrounded by more brownies.

Tips for the Best Sheet Pan Brownies

Use room-temperature eggs: Room-temperature eggs blend more easily with the sugar and help create that beautiful, shiny, crackly top.
Do not overmix the batter: Once you add the flour mixture, mix just until combined. Overmixing can make the brownies less soft and fudgy.
Watch the baking time: Brownies are best when they are slightly underbaked rather than overbaked. Take them out when a toothpick comes out with a few moist crumbs.
Let them cool before cutting: It can be tempting to cut into these brownies right away, but letting them cool completely helps them set and gives you cleaner slices.
Use the parchment paper: The overhang makes it easy to lift the brownies out of the pan after they cool, making slicing and serving much easier.

Sheet Pan Brownies cut into small squares with the center brownies on their side showing the tender texture.

FAQs

Can I make these brownies in a different-sized pan?

This recipe is made for an 18×13-inch half-sheet pan. Using a smaller pan will make the brownies much thicker and will increase the baking time.

How can I tell when sheet pan brownies are done baking?

The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs. If you see wet batter, bake them for a few more minutes. Be careful not to overbake, or the brownies can become dry.

Can I add nuts or other mix-ins to the brownie batter?

Yes! Chopped walnuts or pecans are both delicious in these brownies. Fold about 1 to 1 ½ cups into the batter along with the chocolate chips.

Can I frost sheet pan brownies?

Absolutely! These brownies are delicious on their own, but you can also spread them with chocolate buttercream, whipped cream cheese frosting, or even my brownie frosting once they have cooled completely.

How many brownies does this recipe make?

This recipe makes about 24 brownies, depending on how large you cut them.

How do I get clean cuts on sheet pan brownies?

Let the brownies cool completely before cutting – this is the most important step. Use a large sharp knife and wipe the blade clean between cuts. For even cleaner slices, you can chill the brownies in the refrigerator for 30-60 minutes first. The parchment overhang also helps you lift the whole slab out of the pan so you can cut on a flat surface.

Hand holding 3 Sheet Pan Brownies close up.

Serving Ideas

These Sheet Pan Brownies are perfect for sharing! Here are a few easy ways to serve them:

Cut them into small squares and add them to a dessert table, party tray, or bake sale.
Serve warm brownies with a scoop of no-churn vanilla ice cream (or your favorite no-churn ice cream recipe!) or a dollop of whipped cream for an extra special treat. I like to add a little chocolate syrup or a drizzle of caramel sauce to my brownie!
Top cooled brownies with frosting, sprinkles, or extra chocolate chips for birthdays and celebrations.

Stack of Sheet Pan Brownies on a wooden table close up.

How to Store Sheet Pan Brownies

These brownies stay soft and fudgy for days, making them a great dessert to make ahead.

Room Temperature: Store the brownies in an airtight container at room temperature for up to 4 days. Keep them covered so they stay moist.

Freezer: To freeze, let the brownies cool completely and cut them into squares. Place them in a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 3 months. Let them thaw at room temperature before serving.

Note: If you frost the brownies with a frosting that needs refrigeration, store them in the refrigerator and let them come to room temperature before serving for the best texture.

Sheet Pan Brownies

Prep Time 20

Cook Time 30

Total Time 50

These Sheet Pan Brownies are a big batch of rich, fudgy brownies made for sharing! They have deep chocolate flavor, plenty of chocolate chips, and a soft, chewy texture that makes them hard to resist. Perfect for parties, bake sales, or whenever you need brownies for a crowd.

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Ingredients

▢ 2 ½ cups (455 g) semisweet chocolate chips, divided
▢ 1 ½ cups (326 g) vegetable oil
▢ 2 cups (400 g) granulated sugar
▢ 1 ⅓ cups (266 g) light brown sugar, packed
▢ 6 large eggs, room temperature
▢ 4 teaspoons vanilla extract
▢ 2 cups (250 g) all-purpose flour
▢ 2 cups (236 g) unsweetened cocoa powder
▢ 1 teaspoon kosher salt

Instructions

Preheat the oven to 350°F. Line an 18×13-inch half-sheet pan with parchment paper, leaving an overhang on the sides. Lightly spray the parchment with nonstick cooking spray.
In a large microwave-safe bowl, combine 1 cup of the chocolate chips and the vegetable oil. Microwave in 20 to 30-second intervals, stirring after each, until the chocolate is melted and smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, beat the granulated sugar, brown sugar, eggs, and vanilla on high speed for 5 to 6 minutes, or until pale and doubled in volume.
Reduce the mixer to low speed. Slowly pour in the cooled chocolate mixture and mix until just combined.
In a separate bowl, whisk together the flour, cocoa powder, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Fold in the remaining 1 ½ cups semisweet chocolate chips.
Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula if needed. Gently tap the pan on the counter a few times to release any large air bubbles. Sprinkle additional chocolate chips over the top, if desired.
Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
Let the brownies cool completely in the pan before lifting them out with the parchment overhang and cutting into squares.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.