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Ultimate Fudgy Sheet Pan Brownies

These incredibly fudgy and decadent brownies are baked on a standard sheet pan, making them the perfect dessert for feeding a crowd. With a crisp, crackly top and a rich, chocolatey interior, they come together with simple pantry staples.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups unsalted butter melted and slightly cooled
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 2 tbsp pure vanilla extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 cup unsweetened cocoa powder preferably Dutch-processed for deeper flavor
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips divided

Equipment

  • 18x13-inch rimmed half-sheet pan
  • Parchment paper (highly recommended)
  • Large mixing bowl
  • Whisk and rubber spatula
  • Wire cooling rack
  • Sharp chef's knife for cutting

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease an 18x13-inch rimmed sheet pan (half-sheet pan) with butter or line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a very large mixing bowl, whisk together the melted, cooled butter and granulated sugar for about 1 minute until well combined. Whisk in the room-temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture will be thick and glossy.
  3. Sift the flour, cocoa powder, and salt directly into the wet ingredients. This prevents lumps and ensures an even, smooth batter. Use a spatula to gently fold the dry ingredients into the wet until just combined and no dry streaks remain. Be careful not to overmix.
  4. Fold in 1 1/2 cups of the chocolate chips, reserving the remaining 1/2 cup for the top. Pour the thick batter onto the prepared sheet pan. Use an offset spatula to spread it into an even layer, reaching all corners. Sprinkle the reserved chocolate chips evenly over the top.
  5. Bake for 22-27 minutes. Start checking at 22 minutes. The brownies are done when the top is set and shiny with a crackly surface, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Trust me, slightly underbaked is better than overbaked for fudgy texture.
  6. Place the pan on a wire rack and let the brownies cool completely in the pan—this is crucial for clean slicing. Once cool, use the parchment overhang to lift the entire slab out. Cut into squares with a sharp knife, wiping it clean between cuts for neat edges.

Notes

Chef's Tips:
• For the cleanest cuts, chill the cooled brownie slab in the refrigerator for 30 minutes before slicing.
• A common mistake is overbaking. The brownies will continue to set as they cool, so err on the side of a fudgy, slightly underdone center.
• Serve slightly warm with a scoop of vanilla ice cream for an incredible dessert.
Food Safety:
• Ensure eggs are fresh and stored at or below 40°F before use.
• Cool brownies completely before covering or storing to prevent condensation and sogginess.