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Chocolate Sheet Pan Brownies cut into small squares with some brownies at an angle.
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5 from 3 votes

Sheet Pan Brownies

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Keyword: Sheet Pan Brownies
Servings: 24 brownies
Calories: 373kcal
Author: Amanda Rettke--iambaker.net

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.

Notes

This size makes 24 normal-sized brownies or 48 smaller brownies. The images above represent the smaller size.

Nutrition

Serving: 1brownie | Calories: 373kcal