Sheet Pan Brownies

With next week being the 4th of July, I decided to do a week of sweet treats, but not just any sweet treats. These treats are enough to feed a crowd.

All of this weeks recipes will be treats that can be served to a large group and they all happen to be made in a sheet pan. I already have a sheet pan brownie recipe but all the brownies are frosted.

This brownie recipe requires no frosting, instead these chocolaty squares of goodness include chocolate chips, making them plenty rich and in no need of frosting!

Sheet Pan Brownies |

Sheet Pan Brownies
Recipe type: Dessert, brownies, bars
Cuisine: American
  • 1½ cups butter
  • 1 lb. bittersweet or semisweet chocolate, chopped
  • ½ cups granulated sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1½ Tbsp vanilla
  • 1⅓ cups flour
  • ½ Tbsp baking powder
  • ½ tsp salt
  • 2 cups (12 oz) semisweet chocolate chips
  1. Preheat the oven to 350 degrees and lightly grease a sheet (12X18-inches) and set aside.
  2. In a large microwave-safe bowl, add the butter and 1 lb of chocolate. Microwave in 1-minute intervals, stirring after each one, until it is melted and smooth. Add the sugar and mix in.
  3. Add in the eggs and vanilla, and whisk until large bubbles pop at the surface – it will go from looking slightly curdled to really glossy and thick, so keep stirring until you see this result.
  4. In another bowl, whisk the flour, baking powder, and salt together.
  5. Add the dry ingredients to the chocolate batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.
  6. Spread the batter evenly in the prepared pan.Bake at 350 degrees for 25-30 minutes until edges are set but the middle is still slightly gooey.
  7. Allow brownies cool completely in the pan. Serves at least 24.

Recipe adapted from Mel’s Kitchen Cafe.

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