Tiffany Haney
Baking a box of brownie mix in a sheet pan is a great way to make brownies for a crowd. The number of boxes you need will depend on the size of your sheet pan. A quarter sheet pan, which is typically 9 by 13, will require one box of brownie mix. A half sheet pan will require two boxes, and a full sheet pan will require four. You can use any size pan, but the thickness of your brownies will vary. If you're using a non-traditional pan, you may need to adjust the baking time. To test for doneness, insert a toothpick or skewer into the center of the brownies. It should come out with a few moist crumbs, but not wet batter. Be careful not to overbake, as this can lead to dry brownies.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Brownie mix | Ghirardelli |
| Pan size | 13x9 |
| Baking time | 25-30 minutes |
| Temperature | 350 degrees F |
| Brownie type | Fudgy, dense, chewy |
| Toppings | Icing, chocolate chips, sprinkles |
| Storage | Airtight container, room temperature |
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What You'll Learn
Recommended pan sizes
The recommended pan size for baking brownies depends on the number of brownies you want to make and your personal preference for thickness. Commercial brownie mixes often suggest different pan sizes, with smaller pans resulting in thicker brownies and larger pans yielding thinner ones.
If you're using a packaged brownie mix, the box may specify a recommended pan size. For instance, the Duncan Hines mix is designed for a 9x13 pan, which is the size of a quarter sheet pan. For a half sheet pan, you would need two boxes of this mix, and for a full sheet pan, you would need four.
If you're looking to make thicker brownies, you could try doubling the mix and using a larger pan, but be cautious to avoid overflow. Alternatively, if you want to make thinner brownies, you can spread the batter in a larger pan, but keep in mind that it will bake faster.
For those who prefer the convenience of pre-portioned brownies, a muffin top pan is a great option. This type of pan allows you to distribute the batter evenly among the cavities, resulting in consistent brownie sizes.
Ultimately, the choice of pan size depends on your desired brownie thickness, the amount of batter you have, and the convenience of serving and storing your brownies.
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Ingredients and preparation
The ingredients and preparation for baking packaged brownie mix in a sheet pan will depend on the specific brownie mix being used and the desired thickness of the brownies. Here is a general guide:
Ingredients:
- Brownie mix: Choose a packaged brownie mix that suits your taste preferences. Some popular options include Ghirardelli, Duncan Hines, or a simple cocoa powder-based mix.
- Eggs: Cold eggs are recommended for a fudgy texture and dense crumb.
- Sugar: Use granulated sugar or a combination of granulated and brown sugar, depending on the desired sweetness and texture.
- Butter: Butter adds flavour and helps create a smooth, glossy batter.
- Oil: A neutral oil will add tenderness to the brownies.
- Chocolate: Use a combination of chocolate chips and cocoa powder, or melted chocolate for a fudgy texture. You can also add extra chocolate chips to the batter for a more indulgent treat.
- Flour: All-purpose flour is recommended for this recipe.
- Raising agents: Avoid using baking soda or baking powder as these will make the brownies dry and less dense.
- Salt: Salt enhances the flavour by balancing the sweetness of the sugar and the chocolate.
- Espresso powder (optional): This ingredient enhances the chocolate flavour without adding any coffee taste.
Preparation:
- Preheat your oven to the temperature specified on the brownie mix package or to a temperature between 325°F and 350°F.
- Grease your sheet pan generously with butter or a neutral oil to prevent sticking. You can use a quarter sheet pan (13" x 9") for thicker brownies or a half sheet pan (18" x 13") for thinner brownies.
- Prepare the brownie mix according to the package instructions. If using a mix that requires adding wet and dry ingredients separately, combine the butter, oil, and chocolate in a microwave-safe bowl and melt in 1-minute intervals, stirring in between, until smooth.
- Beat the eggs and sugar in a separate bowl until light and fluffy. This step is crucial for achieving the signature crackly tops on your brownies. You can use a stand mixer or a hand whisk for this step.
- Combine the wet and dry ingredients: Add the melted chocolate mixture to the egg and sugar mixture, stirring until well combined.
- Fold in the dry ingredients: Sprinkle the flour and cocoa powder over the wet mixture, gently folding it in until everything is combined. Be careful not to overmix the batter.
- Pour the batter into the prepared sheet pan and smooth the top with a spatula. You can also add optional mix-ins like chocolate chips or swirls of soft caramel at this point.
- Bake the brownies for 25 to 30 minutes, or until a skewer or toothpick inserted into the centre comes out with a few moist crumbs attached. The baking time will depend on your oven and the thickness of your brownies.
- Allow the brownies to cool completely in the pan before slicing and serving. This step is important to ensure the brownies set properly and don't dry out.
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Baking time and temperature
The baking time and temperature for brownies depend on the type of pan used and the desired texture. For a fudgy, sheet pan brownie, preheat the oven to 350 degrees Fahrenheit. Bake the brownies for 25 to 30 minutes, until the surface is shiny and cracked, and the centre feels slightly firm. The brownies will puff up after the first 20 minutes and then sink before they are ready.
If you are using a muffin-top pan, preheat the oven to 325 degrees Fahrenheit. Bake the brownies for 18 minutes.
For thicker brownies, use a smaller pan. The batter will be thicker and will take longer to bake. For thinner brownies, use a larger pan. The batter will be thinner and will bake faster.
To test if the brownies are done, insert a toothpick or skewer into the centre. If it comes out with a few moist crumbs, the brownies are ready. If the toothpick or skewer comes out clean, the brownies are overbaked, and if it comes out with wet batter, they are still raw.
Let the brownies cool completely before slicing and serving. This will ensure that the brownies have a perfect texture.
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How to test for doneness
Yes, you can bake packaged brownie mix in a sheet pan. The number of boxes of brownie mix you need depends on the size of the sheet pan. A quarter sheet pan, which is typically 13x9 inches, will require one box of brownie mix. A half sheet pan will need two boxes, and a full sheet pan will need four. Keep in mind that if the batter is spread thinner, it will bake faster.
Now, for the important part: how to tell when your sheet pan brownies are done. You don't want to end up with soggy brownies or, worse, a dry and overbaked batch. Here are some detailed tips on testing for doneness:
- Use a toothpick or cake tester: Insert a toothpick into the centre of the brownies. The centre is the last part to get done, so testing here is the most accurate. If you're a fan of fudgy brownies, your brownies are done when the toothpick comes out with streaks of batter and a few moist crumbs. Be careful not to confuse melted chocolate for wet batter if you've added chocolate chips to your mix. If you prefer cake-like brownies, wait until the toothpick comes out with just a few moist crumbs.
- Look for crackly tops: If you've beaten the eggs long enough, your brownies will form a meringue-like surface that cracks during baking. This is a sign that your brownies are likely done or close to being done.
- Check the colour: Take note of the colour of the brownies. If they have developed a deep brown colour, they are likely done.
- Feel the texture: When you touch the surface of the brownies, they should feel firm but springy, indicating that they have set. If they feel mushy, they need more time.
- Use an oven thermometer: An oven thermometer will tell you the exact temperature of your oven, helping you avoid overbaking.
Remember, brownies will continue to cook even after you take them out of the oven due to residual heat, so it's better to slightly underbake than to overbake. Allow your brownies to cool completely before slicing and serving. Enjoy your freshly baked sheet pan brownies!
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Storing the brownies
If you want to store your brownies for up to a week, put them in the refrigerator. To do this, first wrap the completely cooled brownies tightly with plastic wrap before wrapping them with a layer of aluminum foil or sealing the wrapped brownies into a plastic food storage bag or container.
If you will be storing brownies for longer than a week, you'll want to freeze them to retain their freshness. To freeze brownies, wrap them tightly with plastic wrap and aluminum foil, and place them in an airtight container, such as a zip-top freezer bag. Label the bag accordingly.
Brownies with perishable toppings or mix-ins like cream cheese should be refrigerated and stored in an airtight container.
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Frequently asked questions
Yes, you can bake packaged brownie mix in a sheet pan.
A quarter sheet pan is 13x9 inches, a half sheet pan will require two boxes of brownie mix, and a full sheet pan will require four boxes.
The brownies are done when a toothpick or skewer inserted into the centre comes out with a few moist crumbs clinging to it, but not wet batter. Be careful not to over-bake, as this can lead to dry brownies.
Let the brownies cool completely in the pan before slicing or removing them. This can take a couple of hours.
