Brownies Baked In A Half Sheet Pan

A half-sheet pan is 13 x 18 in size, or 234 square inches. This is double the size of a 9 x 13 pan, which is the size that brownies are typically baked in. However, a half-sheet pan is only 1 deep, while a 9 x 13 pan is typically 2 deep. Therefore, a half-sheet pan can only hold about 50% more batter than a 9 x 13 pan. This means that if you want to bake brownies in a half-sheet pan, you should increase the ingredients in your 9 x 13 recipe by 50% rather than doubling the recipe. This will give you anywhere from 4 dozen largish (2) squares to 88 smaller (1 1/2) squares of brownies.

How many brownies can you get from a half-size sheet pan?

The number of brownies you can get from a half-size sheet pan depends on the size you cut the brownies into. For example, if you cut them into largish 2" squares, you can get 4 dozen brownies (48 brownies) from a half-size sheet pan. If you prefer smaller 1.5" squares, you can get up to 88 brownies.

The interior surface of a half-sheet pan measures 204 square inches (12" x 17"). If you're using a recipe that calls for a smaller pan, you can adjust the recipe to fit the half-sheet pan. For example, if your recipe is for an 8" x 8" pan, you can triple the recipe to fill the half-sheet pan. If your recipe is for a 9" x 9" pan, you can double the recipe.

It's important to note that simply doubling or tripling the recipe may not always work, as the depth of the half-sheet pan is typically only 1", while standard baking pans are 2" deep. This means that the batter may overflow if you're not careful. One solution is to increase all the ingredients in your recipe by 50% instead of doubling them. This will give you slightly thinner brownies, but they will still be delicious!

Additionally, the baking time may not need to be increased significantly, as depth is the main factor in determining baking time for brownies. However, if your recipe calls for a glass pan, which takes longer to heat up, you may not need to adjust the baking time at all.

So, to answer your question, you can get anywhere from 4 dozen largish brownies to 88 smaller brownies from a half-size sheet pan, depending on how you cut them. Happy baking!

What is the best brownie recipe for a half-size sheet pan?

A half-size sheet pan is typically 18" x 13" with a 1" rim, and there are plenty of brownie recipes that can be adapted to fit this size. Here is a recipe for fudgy chocolate brownies that can be made in a half-size sheet pan:

Ingredients:

• 3 sticks (340 g) salted butter, (24 tablespoons)
• 1 pound bittersweet or semisweet chocolate, chopped
• 1/2 cups (106 g) granulated sugar
• 1 cup (212 g) light brown sugar
• 1 ½ tablespoons vanilla extract
• 1 ⅓ cups (189 g) all-purpose flour
• ½ tablespoon baking powder
• 1 to 2 cups (170 to 340 g) semisweet chocolate chips

Method:

Preheat your oven to 350°F and lightly grease a large, rimmed baking sheet (12x18 inches). In a large microwave-safe bowl, combine the butter and chocolate. Microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth. Be careful not to overheat—it should only be slightly warm. Add the sugar and stir until combined.

Whisk in the eggs and vanilla, and keep stirring until large bubbles start to pop at the surface. The mixture will go from looking slightly curdled to really glossy and thick. In a separate, smaller bowl, whisk together the flour, baking powder, and a pinch of salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well combined.

Spread the batter evenly in the prepared pan and bake for 25-30 minutes. The brownies are ready when the edges are set but the middle is still slightly gooey. For extra dense, fudgy brownies, carefully lift up the baking pan halfway through the baking time and let it drop back down onto the oven rack. This will release any air bubbles.

Let the brownies cool completely in the pan before serving. You can also refrigerate them after they have baked and cooled, as this makes them easier to cut and ultra-delicious.

This recipe should yield around 40 brownies, depending on the size you choose to cut them.

Tips:

If you want to add some crunch to your brownies, you can stir in a cup of finely chopped walnuts or pecans, or mini chocolate chips. You can also add a little instant coffee to the mixture to enhance the chocolate flavour.

Storage:

These brownies can be made ahead of time and stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 6 months.

How do you make brownies in a half-size sheet pan from boxed brownie mix?

Making brownies in a half-size sheet pan from a boxed brownie mix is a simple process. Here is a step-by-step guide:

Ingredients:

• Boxed brownie mix (for an 8x8" pan)
• Eggs (as per the box instructions)
• Oil or melted butter (as per the box instructions)
• Water (as per the box instructions)
• Optional: chocolate chips, nuts, or other mix-ins

Method:

• Preheat your oven to 325-350°F.
• Grease a half-size sheet pan (18x13") with butter or cooking spray. You can also line it with parchment paper or non-stick foil for easier cleanup and brownie removal.
• In a large mixing bowl, whisk together the eggs, oil or melted butter, and water as per the instructions on your boxed brownie mix.
• Add the boxed brownie mix to the wet ingredients and fold together with a rubber spatula, being careful not to overmix the batter.
• If desired, stir in mix-ins such as chocolate chips or nuts.
• Spread the batter evenly into the prepared half-size sheet pan.
• Bake for around 20-25 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs but no wet batter.
• Remove from the oven and allow the brownies to cool completely before cutting and serving.

Tips:

• For fudgy brownies, use two eggs instead of three, and melted butter instead of oil.
• For a simple and tasty treat, serve the brownies with a scoop of ice cream and a drizzle of fudge or butterscotch sauce.
• To make the brownies extra special, top them with a simple fudge frosting: melt butter in a saucepan, then whisk in cocoa powder, water, vanilla, and salt. Finally, whisk in powdered sugar until the frosting is smooth and glossy.
• To get clean cuts when slicing the brownies, use a hot, dry knife or a plastic knife. You can also chill the brownies beforehand to prevent them from sticking to the knife.

Enjoy your delicious, crowd-pleasing half-size sheet pan brownies!

How do you make brownies in a half-size sheet pan from scratch?

To make brownies in a half-size sheet pan from scratch, you'll need to tweak a standard brownie recipe to fit the larger pan size. Here's a step-by-step guide:

Ingredients

• Butter
• Sugar (white or granulated)
• Flour (all-purpose)
• Eggs
• Cocoa powder (unsweetened)
• Vanilla extract
• Baking powder
• Salt
• Optional: Walnuts or pecans, chocolate chips, instant coffee

Method:

• Preheat your oven to 325-350°F (162-176°C).
• Line a half-size sheet pan with parchment paper or non-stick foil. Butter the parchment paper or foil generously.
• In a medium bowl, combine the dry ingredients: sugar, flour, cocoa powder, salt, and any optional add-ins like nuts or chocolate chips.
• In a separate large bowl, whisk together the wet ingredients: eggs, melted butter, vanilla extract, and instant coffee (if using).
• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
• Pour the batter into the prepared half-size sheet pan. Use a spatula to spread the batter evenly and smooth the top.
• Bake for 20-45 minutes. The baking time will depend on your oven and the desired doneness of your brownies. For fudgy brownies, aim for a shorter baking time.
• To check if the brownies are done, insert a toothpick into the centre. The brownies are ready when the toothpick comes out with moist crumbs, not wet batter.
• Remove the brownies from the oven and let them cool completely on a wire rack before cutting and serving.

Tips:

• For shiny, crackly-topped brownies, avoid using a mixer when combining the ingredients. Instead, stir with a wooden spoon or rubber spatula once the flour is added.
• For easier removal and cleaner cuts, chill the brownies before cutting them into squares.
• If you're using a standard 9 x 13-inch brownie recipe, increase the ingredient amounts by 50% instead of doubling the recipe to avoid overflow in the half-size sheet pan.

How do you store leftover brownies from a half-size sheet pan?

Storing leftover brownies from a half-size sheet pan is simple and can be done in several ways. The first step is to let the brownies cool down completely. Then, you can choose to store them at room temperature, in the refrigerator, or in the freezer.

Storing at Room Temperature

If you plan to eat the leftover brownies within a few days, storing them at room temperature is a good option. They will stay fresh for up to 4 days if left uncut in the baking tray, or 2 to 3 days if cut. To store them, cover the pan tightly with plastic wrap, followed by a layer of aluminium foil. This double layer will ensure the brownies stay fresh and prevent air from getting in. Alternatively, you can cut the brownies and wrap each one individually in plastic wrap and then foil before placing them in an airtight container, such as a lidded tray or Tupperware container.

Storing in the Refrigerator

If you want your brownies to last a little longer, you can store them in the refrigerator, where they will stay fresh for up to a week. The fridge is also a good option if you prefer your brownies to have a fudgier texture. To store them, first, wrap the brownies tightly in plastic wrap, and then add another layer of aluminium foil, or place the wrapped brownies in an airtight container.

Storing in the Freezer

For longer-term storage, you can freeze the leftover brownies, which will keep them fresh for up to 3 months. To prepare the brownies for freezing, wrap them tightly in plastic wrap, and then add a layer of foil, or place them in an airtight container.

Additional Tips

• Avoid cutting the brownies before storing them, as exposing more surface area to the air will make them dry out faster.
• If you do cut the brownies, wrap each one individually and place them together in an airtight container.
• If you are storing the brownies in an airtight container, you can add a slice of bread on top to help keep them soft and fresh for a few extra days.
• If your brownies have perishable toppings or mix-ins, such as cream cheese, they should be stored in the refrigerator.

Now you know how to store your leftover brownies from a half-size sheet pan, so you can enjoy them for days or even months later!

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