Sheet Pan Brownies
This is a large batch of fudgy, rich and chocolaty
brownies perfect to bring to your next party to feed a
crowd. They are easy to make and are sure to
please!
5 from 5 votes
PREP TIME COOK TIME
10 mins 30 mins
SERVINGS
35 squares
INGREDIENTS
12 oz 340g bittersweet chocolate with 70% cocoa solids coarsely chopped
NOTE: I also love this 70% chocolate and this one for baking
1 cup 227g unsalted butter
6 large eggs at room temperature
1 cup 200g granulated sugar
1 cup 220g packed light brown sugar
1 teaspoon 5ml pure vanilla extract
1 teaspoon salt
1 cup 142g all-purpose flour
⅓ cup 28g cocoa powder (I prefer this Dutch cocoa or this one), sifted
https://scientificallysweet.com/wprm_print/sheet-pan-brownies 9/8/24, 10 49 PM
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NOTE: if you prefer natural cocoa, my preferences are Ghirardelli 100%
Cocoa and Hershey's Unsweetened
½ cup dark chocolate chips for topping
INSTRUCTIONS
1. Preheat oven to 325°F. Line a 17x12-inch baking pan with parchment paper and
lightly grease the sides. NOTE: if you use a half sheet pan which is 18x13-inches,
then these brownies will be thinner. I suggest to make a 1-inch border along one
width and one length of the half sheet pan using foil or parchment to ensure the
batter is thick enough.
2. Combine chocolate and butter in a saucepan over very low heat and stir constantly
until melted and smooth, or melt in the microwave at 50% power in short 20-second
bursts with frequent stirring. Set aside but keep it warm (it doesn’t need to cool).
3. Combine eggs, sugar and salt in a large bowl and whisk vigorously until pale and
thick. This will take a minute or two with a hand whisk. You can also use a hand
mixer to get the job done faster. Add the warm melted chocolate mixture and mix it
in or beat it in until evenly combined and smooth. The mixture will tighten up and
look glossy once the chocolate is incorporated well.
4. Combine flour and cocoa powder in a medium bowl and whisk to blend evenly. If
your cocoa is lumpy, I recommend sifting it first. Sprinkle it over the surface of the
chocolate batter and fold it in until evenly combined. Spread the batter evenly into
the prepared pan and sprinkle chocolate chips on top.
5. Bake for 25-30 minutes until the surface is shiny and cracked and it feels slightly
firm in the center. A skewer inserted into the center will come out with a few sticky
crumbs attached (not completely clean). It will puff up in the oven after the first 20
minutes and then sink a bit and then it will be ready shortly after.
Recipe by Christina Marsigliese, Author of Scientifically Sweet cookbook series.
https://scientificallysweet.com/wprm_print/sheet-pan-brownies 9/8/24, 10 49 PM
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