This recipe makes enough brownies for a large crowd, so if you’re looking for a smaller scaled recipe, you might like my Small Batch Brownies, Brownies with Frosting, or something different like my Brownie Stuffed Chocolate Chip Cookies. And if you’re looking for more sheet pan dessert recipes, you need to make my viral Sheet Pan Cookies, 4-in-1 Sheet Pan Cookies, Funfetti Sheet Cake, or my Puff Pastry Apple Tart.
I tested and tested this recipe to get the ratios just right. These brownies have an inviting crackled surface with chewy, soft, and fudgy middles. The edges of the brownies, kissed by the heat of the oven, offer a satisfying crunch, kind of like brownie brittle. It’s so tempting to just stand over the sheet pan and pull of little bites!
What really sets these brownies apart is their convenience. With just one pan and a few simple baking essentials, you can effortlessly whip up a batch of these in no time without compromising taste or quality.
You can get 24, 3×3 inch brownies out of this recipe, or even more if you cut them smaller. Cutting them into 2×2 inch brownies could be perfect for smaller kids or if you’re wanting small bite sized brownies as part of a dessert table.
I just can’t get over their perfectly crinkled tops and how fudgy and yummy they are! A decadent treat for many to enjoy.
Butter & oil: In my testing I found I liked using a blend of both fats. A little bit of a neutral oil for tenderness and the butter for flavor. Chocolate chips: I recipe tested this with semi sweet chocolate chips, but milk or dark chocolate will work fine as well. You can also fold more chocolate chips into the brownie batter if preferred. Eggs: I found beating cold eggs (as opposed to room temperature eggs) with the sugar yielded a more fudgy brownie with a dense and tighter crumb. Sugar: Some recipes uses a mix of granulated and brown sugar, but I chose to use only granulated sugar for this recipe. It helps get that crispy, shiny crust on the surface of the brownies and keeps the brownies perfectly moist and tender. Vanilla: Like with most baked goods, vanilla extract adds depth, balance, and a touch of sophistication! Espresso powder: if you don’t have it, it’s OK. You can leave it out. But like I mentioned above, the espresso powder will enhance the flavor of the chocolate. Dutch process cocoa powder: I recommend this cocoa powder for it’s dark, rich color and it helps create a brownie with a velvety smooth crumb. Salt: don’t skip out on the salt, it balances the sugar and chocolate. I bake with Diamond Crystal kosher salt. Flour: all-purpose flour is what I recommend using. I have not tested this with any other flours.
