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Close-up of three stacked Sheet Pan Brownies on a white plate lined with parchment paper, showing their rich, dense texture and gooey chocolate chips, with a bowl of chocolate chips blurred in the background.

Chewy Sheet Pan Brownies

Lisa
These Chewy Sheet Pan Brownies are quick, easy, and perfect for feeding a crowd. They bake up with soft centers, chewy edges, and that classic crackly top, all in under an hour.
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Course Dessert
Servings 18
Calories

Equipment

  • Jelly roll pan or quarter sheet Ppn (10x15 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 10x15-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.
Keyword Chewy Sheet Pan Brownies
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