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Ultimate Fudgy Large Batch Brownies

This professional-grade recipe yields a full sheet pan of incredibly fudgy, chewy-edged brownies with a shiny, crackly top. Perfect for feeding a crowd or making ahead.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups Unsalted butter plus extra for greasing pan, use high-quality for best flavor
  • 1 1/2 pounds Bittersweet chocolate chopped (or high-quality chocolate chips), 60-70% cacao recommended
  • 3 cups Granulated sugar
  • 1 1/2 cups Packed light brown sugar
  • 9 large Eggs at room temperature
  • 1 1/2 tablespoons Pure vanilla extract
  • 2 1/4 cups All-purpose flour spooned and leveled
  • 1 cup Dutch-process cocoa powder sifted
  • 1 1/2 teaspoons Kosher salt
  • 2 cups Walnuts or pecans chopped, optional

Equipment

  • 18x13-inch half-sheet pan (rimmed baking sheet)
  • Parchment paper
  • Large heatproof bowl for double boiler
  • Large whisk and spatula
  • Wire cooling rack
  • Large sharp knife for cutting

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter a standard 18x13-inch half-sheet pan (rimmed baking sheet). Line the bottom with parchment paper, leaving an overhang on the two long sides for easy removal. Butter the parchment as well. This double-buttering prevents any sticking—trust me, it's worth the extra minute.
  2. Melt the butter and chocolate. In a large, heatproof bowl set over a saucepan of barely simmering water (double boiler), combine the chopped butter and chocolate. Stir gently and frequently until completely smooth and melted. Remove from heat and let cool for 5 minutes. This gentle melting prevents the chocolate from seizing and ensures a glossy batter.
  3. Combine wet ingredients. Whisk both sugars into the warm chocolate mixture until fully incorporated. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is thick, glossy, and slightly paler in color. This step is crucial for creating that signature shiny, crackly top. Whisk in the vanilla extract.
  4. Incorporate dry ingredients. In a separate large bowl, sift together the flour, cocoa powder, and salt. Add these dry ingredients to the wet mixture in three additions, folding gently with a spatula until just combined and no dry streaks remain. Overmixing leads to tough brownies. If using nuts, fold them in now.
  5. Bake to perfection. Pour the thick batter into your prepared pan, spreading it evenly into the corners. Bake for 40-45 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. The top will be shiny and crackled. Believe me, pulling them out at this stage is key for fudginess.
  6. Cool completely. Place the pan on a wire rack and let the brownies cool completely in the pan—this takes about 2 hours. Use the parchment overhang to lift the entire slab onto a cutting board. For clean cuts, use a large, sharp knife wiped clean between each slice. Now, step back and admire your masterpiece before serving.

Notes

Chef's Tips:
• For super clean cuts, chill the cooled brownies for 20 minutes before slicing.
• The most common mistake is overbaking. Remember, a few crumbs on the toothpick is perfect.
• Serve slightly warm with a scoop of vanilla ice cream for the ultimate dessert.
Food Safety:
• Use pasteurized eggs if concerned about consuming raw batter
• Cool completely before covering to prevent condensation and sogginess