Best 3 Full Sheet Pan Brownie Recipes
Indulge in the ultimate chocolatey delight with our full sheet pan brownie recipe! This decadent treat is perfect for sharing with friends and family, or enjoying as a sweet indulgence all to yourself. With its rich, fudgy texture and crisp edges, this brownie is sure to satisfy your sweet cravings. Our recipe provides step-by-step instructions, ensuring that even novice bakers can create this delicious dessert. Additionally, we offer variations of the classic brownie recipe, including a gluten-free option, a swirled brownie with peanut butter or cream cheese, and a funfetti brownie topped with colorful sprinkles. These variations add a unique twist to the traditional brownie, making them perfect for any occasion.
Let's cook with our recipes!
OUTRAGEOUS BROWNIES
This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
SHEET PAN FUDGY BROWNIES
Soft and chewy brownies made in a sheet pan.
Provided by Elyse
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray a half baking sheet (18 x 13 x 1 inch) with nonstick cooking spray; set aside.
- In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
- Add salt and baking powder and mix until combined.
- Mix in vanilla.
- Add melted butter and sugar and mix until well combined.
- Mix in flour until well combined.
- Spread in prepared baking sheet.
- Bake for 35-40 minutes, or until an inserted toothpick comes out clean.
Nutrition Facts : Servingsize 1 serving, Calories 8030 kcal, Fat 392 g, SaturatedFat 244 g, Cholesterol 977 mg, Sodium 6368 mg, Carbohydrate 1134 g, Sugar 811 g, Protein 84 mg
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Do Ahead
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
Tips:
- Use room temperature ingredients: This will help the brownies bake evenly and prevent them from becoming dry.
- Don't overmix the batter: Overmixing can make the brownies tough. Mix just until the ingredients are combined.
- Use a kitchen scale to measure your ingredients: This will ensure that you get accurate measurements and consistent results.
- Line the baking sheet with parchment paper: This will prevent the brownies from sticking to the pan and make them easier to remove.
- Bake the brownies in the center of the oven: This will help them bake evenly.
- Don't overbake the brownies: Overbaking can make them dry and crumbly. Bake them just until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting them: This will help them set and prevent them from falling apart.
Conclusion:
Full-sheet pan brownies are a delicious and easy-to-make treat. They're perfect for parties, potlucks, or just a quick snack. With just a few simple ingredients and steps, you can create a batch of brownies that will be enjoyed by everyone. So next time you're looking for a sweet treat, give full-sheet pan brownies a try!
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