Sheet Pan Brownies Recipe With a Shiny Crackled Top
This is the brownie recipe I make when I need a big batch and don’t have time to babysit four separate 9×13 pans. A sheet pan brownie recipe solves that problem in one shot: one pan, one bake, dozens of servings.
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Sometimes, you just need a big batch of brownies. That’s when these Sheet Pan Brownies really deliver. They’re more cakey than fudgy, but they’re loaded with big chocolately flavor.
I go with a half sheet pan here, not a jelly roll pan. The thinner batter spreads properly and bakes even, with no dry edges by the time the center sets. It’s the version I make for potlucks, bake sales, and anywhere “one pan of brownies” needs to cover a crowd.
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Chef Jenn’s Take on Sheet Pan Brownies
Most sheet pan brownie recipes are just a regular brownie recipe multiplied and dumped into a bigger pan, and that’s exactly why so many of them turn out dry at the edges before the center sets. Scaling up isn’t as simple as more butter and more flour. The ratio of surface area to batter depth changes everything about how fast the edges cook compared to the middle.
The key to this tasty brownie is whipping the eggs and vanilla until they’re genuinely foamy before adding the chocolate, then folding the dry ingredients in by hand instead of stirring hard. That step alone will help you get the best texture for your brownies.
What You’ll Love About Sheet Pan Brownies
- This is the brownie recipe I make when I need two dozen servings out of one pan, not four pans running through the oven back to back.
- The shiny, crackled top isn’t a fluke. It comes from whipping the eggs properly, and it’s not hard to get right.
- No frosting, no glaze, nothing. I like a brownie that’s rich enough on its own, and this one is.
Ingredients
- Unsalted butter – Lets you control the salt. If you only have salted, skip the added teaspoon of salt.
- Granulated sugar – Scoop and level, don’t pack it.
- Brown sugar – Light or dark both work. Dark gives a deeper molasses flavor.
- Unsweetened cocoa powder – Natural or Dutch process both work. Dutch process gives a darker, milder bar.
- Large eggs, room temperature – Cold eggs won’t whip up enough air for the shiny top. Set them out ahead of time.
- Vanilla extract – Pure over imitation if you have it, the flavor holds up better across a pan this large.
- All-purpose flour – Spoon and level. Packed flour makes these dense.
- Salt – Table salt is fine here. Coarse salt won’t dissolve into the batter the same way.
How to Make Sheet Pan Brownies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F and lining a half sheet pan with parchment paper, leaving extra hanging over two sides so you can lift the whole batch out later.
Melt the butter in a large saucepan over low heat, then pull it off the burner before stirring in both sugars. Stir until the sugars are mostly dissolved and let the mixture cool until it’s warm, not hot. Adding cocoa powder to a mixture that’s too hot cooks it instead of blending it in.
Stir the cocoa powder into the cooled sugar mixture until it turns glossy and smooth. In a separate bowl, beat the eggs and vanilla for a full 1 to 2 minutes, until they’re foamy and pale. That whipped air is what gives these their shiny, crackled top, so don’t rush this step.
Whisk the warm chocolate mixture into the eggs slowly, a little at a time, stirring the whole way. Add it too fast and the eggs scramble instead of combining smoothly.
Sift the flour and salt into the batter and fold gently, just until no dry streaks remain. Overmixing at this stage develops the gluten in the flour and makes the bars dense.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25 to 28 minutes, until the top looks shiny and cracked and a toothpick pulled from the center comes out with moist crumbs, not wet batter.
Let the pan cool for a full 15 minutes before lifting the brownies out by the parchment overhang. Slice once they’ve cooled enough to hold a clean edge.
Make It A Meal
I usually put these out alongside a couple of other bars so people have options. My Turtle Brownies are the pick if you want something with caramel and pecans in the mix, and my Maple Pecan Pie Bars round out a dessert table nicely for the holidays.
For something lighter next to something this rich, I’ll set out my Brown Butter Apple Blondies too. And if I’m making these for a party where people want to drink their dessert, a Cookie Dough Milkshake made with a couple of these brownies blended in is one of my favorite ways to use up the edge pieces.
Storage
Store in an airtight container at room temperature for 3 to 4 days. Wrap individual pieces and freeze for up to 3 months. Thaw at room temperature, or warm gently before serving.
Frequently Asked Questions
Yes, but you’ll need to adjust the bake time. A 9×13 pan holds the batter about twice as deep as a half sheet pan, so expect closer to 45 to 50 minutes in the oven, and start checking with a toothpick around the 40-minute mark.
Yes. Fold in about 1 cup of chocolate chips, chopped nuts, or a swirl of peanut butter or caramel before baking, so the batter still bakes through evenly.
Let the brownies cool completely before slicing, then use a sharp knife wiped clean between cuts. Cutting warm brownies gives you ragged edges and a knife covered in fudge.
Sheet Pan Brownies
Ingredients
- 2 cups unsalted butter or 4 sticks
- 3 ½ cups granulated sugar
- 1 ½ cups packed brown sugar
- 2 cups unsweetened cocoa powder
- 8 large eggs room temperature
- 2 tablespoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease and line a half sheet pan (16 x 11.3 inches) with parchment paper, leaving overhang on two sides for lifting.
- Melt the butter in a large saucepan. Remove from heat and stir in the granulated sugar and brown sugar until mostly dissolved. Let cool until warm, not hot.
- Stir in the cocoa powder until the mixture is glossy and smooth.
- In a separate bowl, beat the eggs and vanilla extract for 1 to 2 minutes, until foamy.
- Slowly whisk the warm chocolate mixture into the eggs, stirring constantly so the eggs don’t scramble.
- Sift in the flour and salt. Fold gently until just combined. Don’t overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 to 28 minutes, until the top is shiny and a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 15 minutes, then lift out using the parchment overhang and slice.
Notes
Recipe Card Tips
- Whip the eggs and vanilla until they’re pale and foamy, not just mixed. That’s what gives you the shiny, crackled top.
- Sift the cocoa powder in rather than dumping it. In a batch this size, unsifted cocoa clumps in the corners of the pan.
- Let the pan cool the full 15 minutes before lifting the parchment. Warm brownies tear.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.