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Rich, fudgy, and packed with deep chocolate flavor, these sheet pan brownies are a crowd-pleasing dessert that’s easy to slice and perfect for sharing. With crackly tops, chewy edges, and a soft, fudgy center, this recipe makes bakery-style brownies at home.

Ingredients

1 ½ cups unsalted butter
20 oz semi-sweet chocolate chips (milk or dark chocolate also work)
¼ cup canola or vegetable oil
6 large cold eggs
2 ½ cups granulated sugar
1 ½ Tbsp vanilla extract
1 Tbsp espresso powder
1 ½ tsp salt
1 ¾ cups all-purpose flour, spooned and leveled
1 cup Dutch-process cocoa powder
Additional chocolate chips (optional, to fold into the batter for extra chocolatey brownies)

Instructions

Preheat the oven: Set oven to 350°F (175°C). Spray a standard half sheet pan (13×18 inches) with nonstick spray and set aside.
Melt the chocolate mixture: In a large microwave-safe bowl, add butter, chocolate chips, and oil. Microwave for 1 minute, then stir. Continue in 30-second intervals, stirring between each, until smooth and melted. Let cool slightly.
Whip eggs and sugar: In a stand mixer, beat eggs, sugar, vanilla, espresso powder, and salt on medium-high for 6–8 minutes, until the mixture is thick, pale, and ribbony.
Combine chocolate and eggs: Gently fold the cooled chocolate mixture into the egg mixture until just combined.
Add dry ingredients: Sift flour and cocoa powder directly into the bowl. Fold gently until just incorporated, being careful not to overmix. If desired, fold in extra chocolate chips for more texture and shiny tops.
Bake: Pour batter into the prepared sheet pan, smoothing the top with a spatula. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Avoid overbaking—brownies will continue to cook as they cool.
Cool and slice: Let brownies cool completely in the pan. For neat slices, use a plastic knife or a sharp chef’s knife dipped in hot water and wiped clean between cuts. Serve at room temperature or chilled for an extra fudgy texture.

Why You’ll Love This Recipe

Makes a large batch—perfect for parties, potlucks, or family gatherings.
Crackly tops and fudgy centers—the best of both brownie worlds.
Freezer-friendly, so you can enjoy brownies anytime.
Deep chocolate flavor with a hint of espresso to enhance richness.

Tips

Beat eggs and sugar long enough—this step creates the glossy, crinkly tops.
Don’t overbake; brownies should be slightly underdone in the center.
Use a plastic knife for the cleanest cuts.
Chill brownies for at least an hour for an extra fudgy bite.
Line the sheet pan with parchment paper for easier removal.

Variations and Substitutions

Different chocolate: Use dark, bittersweet, or even white chocolate for a twist.
Nutty brownies: Fold in chopped walnuts, pecans, or almonds for crunch.
Swirl it: Add a cream cheese, peanut butter, or Nutella swirl before baking.
Gluten-free: Use a 1:1 gluten-free flour blend.
Extra rich: Stir in chunks of your favorite chocolate bars.

FAQs

Can I halve this recipe?
Yes, bake in a 9×13-inch pan for slightly longer until set.

Do I have to use espresso powder?
No, but it enhances the chocolate flavor without making the brownies taste like coffee. You can skip it or replace it with instant coffee.

How do I store these brownies?
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. They can also be frozen for up to 3 months.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream.
Drizzle with caramel or chocolate sauce for extra indulgence.
Pair with a cup of coffee or cold milk.
Cut into small squares for a party dessert platter.
Use as a base for brownie sundaes with whipped cream and toppings.