The best fudgy sheet pan brownies, made in one bowl with no mixer — perfect for a crowd. These brownies are chewy, intensely chocolatey, and finished with a sprinkle of flaky salt.
Sheet pan brownies are one of my go-to desserts, alongside my salted chocolate chunk cookies. They come together quickly and always disappear fast. You’ll be amazed at how rich and easy these are — no boxed mix required.
For more brownie ideas, try variations like Biscoff brownies, caramel Rolo brownies, or dairy-free brownies made with coconut oil.
Why You Will Love These Brownies
- SHEET PAN: Make a large batch quickly — great for parties, school events, or family gatherings.
- EASY TO MAKE: One bowl, no mixer, and straightforward steps make these a simple, approachable recipe.
- INCREDIBLE TEXTURE: Chewy, fudgy, and loaded with chocolate — a consistent crowd-pleaser.
Ingredient Notes
Full ingredient measurements and instructions are in the recipe card below.
- Butter: Melt and then let it cool slightly before mixing with the eggs.
- Eggs: Use room-temperature eggs for better incorporation and a smoother batter.
- Cocoa Powder: Regular or Dutch-process cocoa both work; expect slight flavor differences.
- Flour: If possible, weigh flour for best results. If using cups, lightly spoon flour into the cup instead of scooping to avoid packing.
- Chocolate Chips: Semi-sweet chips work well, but use whatever you have on hand. Chopped chocolate or nuts are delicious additions.
Step by Step Instructions
- Step 1: Preheat oven to 325°F. Line or spray a 13×18″ sheet pan and set aside. In a medium bowl, whisk together melted butter and sugar. Add eggs, milk, and vanilla, and beat until the mixture lightens slightly.
- Step 2: In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and salt. This helps prevent clumps of cocoa in the batter.
- Step 3: Add the dry ingredients to the wet and stir until just combined. Fold in the chocolate chips.
- Step 4: Spread the batter evenly in the prepared sheet pan and scatter extra chocolate chips on top if desired.
- Step 5: Bake for about 29–34 minutes. The edges should darken and start to pull away from the pan while the center still has a slight jiggle. Sprinkle with flaked salt while warm.
- Step 6: Allow to cool, then cut into squares and serve.
Expert Baking Tips
- Use any chocolate you like — chips, chopped bars, or mix-ins such as chopped candy or nuts. Semi-sweet is a reliable crowd-pleaser.
- For cleaner slices, try cutting with a plastic knife or refrigerating briefly before cutting.
- Grams are more precise for baking. If you don’t have a scale, spoon flour lightly into the measuring cup to avoid compacting it.
FAQ
Yes. Substitute a 1:1 gluten-free flour blend (like Cup4Cup or King Arthur Measure for Measure) and follow the recipe as written.
Yes. Baking in a 9×13″ will yield thicker brownies and require a longer bake time. You can also halve the recipe for a thinner 9×13″ batch and keep the bake time similar to the sheet pan instructions.
If they sunk while cooling, they likely needed a few extra minutes in the oven. You can return them to bake a bit longer, or enjoy the gooey interior warm with ice cream.
Storing & Freezing
Store cooled brownies in an airtight container at room temperature for 3–4 days.
For longer storage, freeze brownies in an airtight container for up to 3–4 months. These stay pleasantly chewy even after freezing.
Other Popular Recipes to Try
-
Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
-
Chocolate Peanut Butter Cup Cookies
-
Strawberry Snack Cake
For more treats, follow on Instagram @thesaltedsweets. Tag and tell us if you make them — we love to hear feedback!
Sheet Pan Brownies
Brooke Homec
Ingredients
- 1¼ cups (283.75 g) melted butter
- 4 cups (800 g) granulated sugar
- 4 large eggs
- ½ cup (118 ml) milk
- 1½ tablespoons vanilla
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2⅔ cups (372 g) all-purpose flour
- 1 cup (86 g) cocoa powder
- 1 cup (180 g) semi-sweet chocolate chips
- Flaked salt for topping
Instructions
- Preheat oven to 325°F. Line or spray a 13×18″ sheet pan.
- In a medium bowl, mix melted butter and sugar. Add eggs, milk, and vanilla; beat until light in color.
- Whisk together dry ingredients: flour, cocoa, baking powder, and salt to remove any lumps.
- Combine dry ingredients with the wet mixture and fold in chocolate chips.
- Spread batter evenly in the pan and top with extra chocolate chips if desired.
- Bake 29–34 minutes, until edges pull away and darken while the center still jiggles slightly. Sprinkle with flaked salt.
- Cool, cut, and serve.
Notes
I’ve made this successfully with a 1:1 gluten-free flour blend like Cup4Cup. Any chocolate type or mix-ins (nuts, chopped candies) work well. Use grams for precision when possible; if not, spoon flour into the cup rather than scooping.