Tiffany Haney
Baking brownies in a sheet pan is a great way to make a large batch of brownies that are perfect for feeding a crowd. They are easy to make, convenient, and sure to please. Sheet pan brownies have a shiny, crackly top and a rich, chewy, and fudgy texture. The crumb is dense and moist, with a deep chocolate flavor. The edges offer a satisfying crunch, while the interior remains soft and gooey. Baking brownies in a sheet pan also allows for more servings compared to traditional brownie pans. This article will provide a step-by-step guide to making delicious sheet pan brownies, including tips on achieving the perfect texture and flavor.
| Characteristics | Values |
|---|---|
| Pan size | 13" x 18" or 12" x 18" or 17" x 12" or 18" x 13" |
| Oven temperature | 350 degrees F or 325 degrees F |
| Recipe yield | 24 or 30 or 40 or more brownies |
| Brownie type | Fudgy, chewy, soft, dense, moist, thick, chocolaty, rich, crunchy, gooey |
| Recipe benefits | Perfect for a crowd, easy to make, quick, convenient, versatile, easy to transport, more servings than a traditional brownie pan |
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$15.99
What You'll Learn
Fudgy, rich and chocolatey brownies
Fudgy, rich, and chocolatey—these are the three words that best describe the sheet pan brownies that you can make at home. They are incredibly delicious and indulgent, with a dense and moist crumb, a shiny crackly top, and a gooey and soft centre. The recipe is also simple and quick to prepare, making it perfect for any occasion, whether you're baking for a crowd or simply indulging in a sweet treat.
To make these brownies, you'll need a half-sheet pan or a large rimmed baking sheet, preferably with a decent lip or edge to prevent overflow. The pan should measure approximately 13" x 18" or 12" x 18". Line your pan with parchment paper and lightly grease the sides. Preheat your oven to 350°F.
In a large bowl or stand mixer, combine eggs, cocoa powder, baking powder, espresso powder, and vanilla. Beat until smooth and shiny, which should take around 4 minutes. The espresso powder enhances the chocolate flavour without making the brownies taste like coffee. In a separate bowl or on the stovetop, melt the butter. Add sugar to the melted butter and heat until the sugar dissolves, creating a shiny brownie crust. Combine the butter and sugar mixture with the cocoa and egg mixture, stirring until well blended.
Next, add the flour and chocolate chips to the batter, stirring until smooth but being careful not to overmix. If you prefer a gluten-free option, you can use a gluten-free flour blend. For an extra fudgy texture, minimise the amount of flour used. Pour the batter into your prepared sheet pan and spread it evenly.
Bake your brownies for about 25 to 30 minutes, or until the edges are set but the middle is still slightly gooey. For extra dense and fudgy brownies, try a little trick: halfway through the baking time, carefully lift the pan and let it drop back down on the oven rack to release any air bubbles. This step is entirely optional.
Once the brownies are done, let them cool completely in the pan. You can even refrigerate them for easier cutting and an ultra-delicious texture. These brownies can be stored at room temperature for up to 2-3 days in an airtight container or bag. They will last in the fridge for up to 4 days and can be frozen for up to 2-3 months, although the texture may change.
Now, you have a large batch of decadent, fudgy, rich, and chocolatey sheet pan brownies to enjoy and share!
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The perfect sheet pan size
Sheet pan brownies are a great way to bake a large batch of brownies, perfect for a crowd or to stock up your freezer. The ideal sheet pan size for brownies is a half-sheet pan, which typically measures 13" x 18" or 18" x 13". This size allows for a generous amount of batter, resulting in a larger batch of brownies.
It's important to note that a standard baking sheet or cookie sheet without sides is not suitable for making sheet pan brownies. Ensure that your half-sheet pan has a decent lip or edge to contain the batter. You can line the pan with parchment paper and lightly grease it to prepare it for baking.
The size of your sheet pan will determine the thickness of your brownies. A half-sheet pan will result in thinner brownies compared to a smaller pan. If you prefer thicker brownies, you can double the recipe, but be mindful that the baking time may need to be adjusted accordingly. Additionally, creating a 1-inch border along two sides of the pan with foil or parchment paper can help ensure the batter is thick enough.
For a standard-sized batch of brownies, a 9" x 13" pan is typically used. However, using a larger half-sheet pan allows for more servings and is ideal for feeding a crowd or satisfying a larger group. The larger pan size also means more edge pieces, which are often sought-after for their crisp, crunchy texture.
In summary, the perfect sheet pan size for brownies is a half-sheet pan measuring 13" x 18" or 18" x 13". This size allows for a generous batch of brownies, perfect for sharing or storing, and creates a balance between thickness and serving size.
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Getting the right consistency
To get the right consistency for your sheet pan brownies, you can tweak the recipe in a few ways. Firstly, consider the type of chocolate you use. Bittersweet chocolate with 70% cocoa solids makes for a perfectly chocolatey brownie, but you can also use semisweet chocolate for a sweeter taste. Using cocoa powder instead of melted chocolate will also give your brownies a chewier texture.
The ratio of ingredients is key to achieving the right consistency. For a softer, fudgier texture, use more butter. For a chewier brownie, a higher ratio of chocolate to butter, as well as a higher ratio of sugar to butter, will give a better result. Beating the eggs and sugar together thoroughly will help you achieve the crinkly brownie tops that are so desirable. You can do this by hand or with an electric whisk until the mixture reaches the "ribbon stage". This is when the eggs fall back into the bowl in thick ribbons that hold their shape for a few seconds. This should take anywhere from 6-8 minutes.
Another tip for achieving the right consistency is to dissolve the sugar. Whisk the sugar into the eggs first, and use room-temperature eggs as the warmer temperature helps the sugar dissolve. The longer you whip the eggs and sugar, the thinner and shinier your brownie crust will be. You can also add espresso powder to enhance the flavour of the chocolate and make it more intense.
If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift up the baking pan and let it drop on the oven rack to release any air bubbles.
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How to store your brownies
If you've baked a large batch of brownies and want to store them for later, there are several ways to do so. The best method depends on how long you need to store them and whether you want to store them before or after cutting them into pieces.
If you want to store your brownies for just a couple of days, storing them at room temperature is likely your best option. Uncut brownies can be stored at room temperature for up to 4 days, while cut brownies will last for 2 to 3 days. To store brownies at room temperature, let them cool completely, then seal them in an airtight container or baggie. You can also leave them in the pan they were baked in and cover the top of the pan with a layer of tight-fitting plastic wrap followed by a layer of aluminum foil.
If you want to store your brownies for up to a week or prefer your brownies to be a bit fudgier, you should store them in the refrigerator. Refrigeration will help the brownies stay moist and fudgy for up to 7 days. To store brownies in the refrigerator, first wrap the completely cooled brownies tightly with plastic wrap, then add a layer of aluminum foil or seal the wrapped brownies into a plastic food storage bag or container.
If you need to store your brownies for longer than a week, you can freeze them for up to 2-3 months. Freezing the brownies will retain their freshness, but note that their texture may change. To freeze brownies, wrap them individually in an airtight wrapping such as plastic wrap, then store them in the freezer.
In summary, the best way to store brownies is to let them cool completely, then seal them in an airtight container and store them at room temperature, in the refrigerator, or in the freezer, depending on how long you need to store them.
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When to serve sheet pan brownies
Sheet pan brownies are perfect for serving at parties, potlucks, BBQs, bake sales, family gatherings, or any other occasion where you need to feed a crowd. They are also a great option for dessert tables, as they can be cut into small, bite-sized pieces.
Sheet pan brownies are convenient to make and easy to transport, so you don't have to worry about them falling apart or getting messy during travel. They also freeze well, so you can make them in advance and store them in the freezer until your event. Just be aware that the texture may change after being frozen.
If you're looking for a show-stopping dessert that will impress your guests, sheet pan brownies can be decorated in various ways. You can pipe on a buttercream border, add colorful sprinkles, or even pipe on a personalized message.
Sheet pan brownies are a versatile and convenient option for serving a large group of people, and they can be customized to fit any occasion. Whether you're hosting a party or bringing a dessert to a friend's house, sheet pan brownies are sure to be a crowd-pleaser.
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Frequently asked questions
Making brownies in a sheet pan allows you to make more servings compared to traditional brownie pans, making it ideal for feeding a crowd. It is also a convenient and easy way to make brownies, requiring just one pan and a few simple baking essentials.
To make brownies in a sheet pan, you will need to preheat your oven to 325-350 degrees F and line a half-sheet pan (13" x 18" or 17" x 12") with parchment paper. You will then need to combine the butter, chocolate, and sugar in a bowl and microwave or heat on the stovetop until melted and smooth. Add the eggs, cocoa powder, baking powder, espresso powder, and vanilla to a large bowl or stand mixer and beat until smooth and shiny. Finally, add the flour and chocolate chips to the batter and stir until smooth before pouring it into your prepared sheet pan and baking for about 25-40 minutes.
You can use bittersweet or semisweet chocolate for sheet pan brownies. Bittersweet chocolate with 70% cocoa solids will make perfectly chocolaty brownies, while semisweet chocolate will make the brownies sweeter.
