These sheet pan brownies are the answer when you need something delicious in a hurry. With rich, fudgy centers, chewy edges, and that signature glossy top, they’re baked in one pan for quick prep and easy cleanup.
What Makes These Brownies So Chewy?
It’s the high fat-to-flour ratio and the mix of white and brown sugars. Melted chocolate and butter make the base rich and fudgy, while brown sugar adds moisture and chew. Baking in a sheet pan gives you crisp edges and a soft center in every bite.
Key Ingredients for Chewy Sheet Pan Brownies
- Wet Ingredients: Melted unsalted butter, vanilla extract, and eggs give these brownies a rich flavor and a soft, chewy texture.
- Chocolate Base: Melted semi-sweet chocolate chips make the batter extra fudgy.
- Sugars: A granulated and brown sugar mix adds sweetness and helps create that shiny, crackly top.
- Dry Ingredients: All-purpose flour, baking powder, and salt for structure and the perfect chew.
- Optional Add-Ins: Stir extra chocolate chips at the end for gooey pockets.
Tips & Tricks
- Shiny Top Tip: Whisk the eggs and sugars well for that crackly brownie crust.
- Use Parchment: It makes lifting and slicing much easier.
- Cool First: Let them cool before slicing for clean, even squares.
Possible Variations
- Extra Fudgy: Use dark chocolate chips or add 2 tablespoons of cocoa powder.
- Nutty Twist: Add a handful of chopped walnuts or pecans to the batter.
- Peanut Butter Swirl: Dollop and swirl peanut butter on top before baking.
- Mint Chocolate: Add a splash of peppermint extract or mix in chopped mint chips.
Storage & Make-Ahead Tips
Keep your brownies fresh by storing them in an airtight container for up to 4 days. Want to save some for later? Wrap them up tight and freeze for up to 2 months, just thaw at room temp and enjoy like new.
Frequently Asked Questions
Can I use a different size pan?
You can, but the thickness and bake time will vary. A 9×13-inch pan will give you thicker brownies and will need more time—start checking at 35 minutes.
How do I know when brownies are done?
Stick a toothpick in around 25 minutes. They’re ready if it comes out with a few moist crumbs (not wet batter). Look for a glossy top and edges that gently lift from the sides of the pan.
Love fruity baked treats? Try my Cookie Fruit Tarts, Blueberry Hand Pies, or a Plum Tart. And if you’re craving something creamy, my Custard Tarts are always a hit.
Chewy Sheet Pan Brownies
Equipment
- Jelly roll pan or quarter sheet Ppn (10×15 inches)
- Medium saucepan
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups or spoons
- Parchment Paper
- Cooling rack
Ingredients
- 1 ½ cups unsalted butter
- 2 cups semi-sweet chocolate chips
- ½ cup granulated sugar
- 1 cup brown sugar
- 5 large eggs
- 2 tbsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan or quarter sheet pan, and line it with parchment paper if you’d like easy cleanup and smooth edges.
- In a medium saucepan, melt 1½ cups of unsalted butter over low heat. Once melted, remove from heat and stir in 2 cups of semi-sweet chocolate chips until smooth and glossy. Set it aside to cool slightly.
- In a large mixing bowl, whisk together ½ cup granulated sugar, 1 cup brown sugar, and 5 large eggs until well combined and slightly fluffy, abiove 1 to 2 minutes. This helps give the brownies their classic texture.
- Whisk in 2 tablespoons of vanilla extract, then slowly pour in the warm (but not hot) chocolate-butter mixture. Stir until fully combined and smooth.
- In a separate bowl, mix together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—you want everything just combined.
- If you're using them, fold in an extra 1 cup of chocolate chips for melty pockets of chocolate in every bite.
- Pour the batter into your prepared pan, spreading it out evenly. Bake for 25 to 30 minutes, or until the top is shiny and set, and a toothpick inserted near the center comes out with just a few moist crumbs (not wet batter!).
- Let the brownies cool in the pan on a cooling rack for at least 20 minutes. Once they’ve set, slice into 18 to 24 squares, depending on your preferred size.
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