Chewy Sheet Pan Brownies Recipe

There’s nothing better than a pan of chewy sheet pan brownies—rich, fudgy, and packed with chocolatey goodness.

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These brownies have the perfect balance of a crispy edge and a gooey center, making them a crowd-pleaser for any occasion. Whether you’re making them for a party, bake sale, or just to satisfy your chocolate craving, this recipe delivers bakery-style brownies with minimal effort!

PRO TIPS for the Best Chewy Sheet Pan Brownies

• Melt the Butter & Chocolate Together: This helps create a smooth, glossy batter that enhances the chewy texture.
• Use Brown Sugar for Moisture: Brown sugar adds extra moisture and a slight caramel flavor to the brownies.
• Don’t Overmix the Batter: Overmixing can lead to a cakier texture rather than a chewy one.
• Let the Brownies Cool Completely: This ensures clean cuts and allows the flavors to develop fully.
• Line Your Sheet Pan: Using parchment paper or greasing the pan helps prevent sticking and makes removal easy.

Personalizing the Recipe

• Add Mix-Ins: Stir in chopped nuts, white chocolate chips, or toffee bits for extra texture.
• Top with a Chocolate Drizzle: Melt extra chocolate and drizzle it over the brownies for a decadent finish.
• Salted Brownies: Sprinkle a pinch of sea salt on top before baking to enhance the chocolate flavor.
• Espresso Brownies: Add 1 teaspoon of espresso powder to intensify the richness.

Ingredients

• Unsalted butter – Adds richness and moisture for that perfect chewy texture.
• Semi-sweet chocolate chips – The foundation of deep, rich chocolate flavor.
• Equal Sugar & brown sugar – A combination that creates the ideal balance of sweetness and chewiness.
• eggs – Helps bind everything together while adding structure.
• Vanilla extract – Enhances the chocolate flavor with a warm, aromatic touch.
• All-purpose flour – Provides structure without making the brownies too cakey.
• Baking powder – Helps lift the brownies slightly while keeping them dense.
• Salt – Balances out the sweetness and enhances the overall flavor.
• Chocolate chips (optional) – For extra melty chocolate pockets throughout the brownies.

Easy sheet pan brownies

Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 11×17-inch jelly roll pan with parchment paper or spray with non-stick cooking spray. Set aside.

Melt the Butter & Chocolate: In a microwave-safe bowl, melt the 2 cups of chocolate chips and butter together in 30-second intervals, stirring in between until smooth.

Add Sugars: Stir in the sugar and brown sugar until fully combined.

Incorporate Wet Ingredients: Mix in the eggs and vanilla extract, stirring well and scraping down the sides of the bowl.

Add Dry Ingredients: Stir in the flour, baking powder, and salt, mixing just until combined.

Fold in Additional Chocolate (Optional): If using, gently fold in 1 cup of chocolate chips.

Pour & Spread: Transfer the batter into the prepared pan, spreading it evenly with a spatula.

Bake: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with moist crumbs.

Cool & Slice: Let the brownies cool completely before cutting them into squares.

Different Methods of Baking

• Convection Oven: Reduce baking time by 2-3 minutes, as convection heat circulates more efficiently.
• Air Fryer: Bake in batches using an oven-safe pan at 320°F for 12-15 minutes.
• Stovetop Brownies: Cook the batter in a greased skillet over low heat, covering it to allow even cooking.

Different Methods of Serving

• Classic Style: Enjoy warm with a cold glass of milk.
• Ice Cream Brownies: Serve topped with a scoop of vanilla ice cream.
• Chocolate Drizzle: Melt extra chocolate and drizzle over the top before serving.
• Layered Dessert: Use as a base for brownie parfaits, layering with whipped cream and berries.

How to Store Leftovers

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week for a denser, fudgier texture.
• Freezing: Wrap brownies individually and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Microwave for 10-15 seconds for a warm, gooey texture.

sheet pan brownies FAQ’s

How do I make my brownies even chewier?
Use more brown sugar than white sugar and avoid overbaking.

Can I add nuts?
Yes! Chopped walnuts, pecans, or almonds add great crunch and flavor.

Why did my brownies turn out cakey?
Overmixing or adding too much flour can create a cakier texture.

Can I make these gluten-free?
Yes! Substitute all-purpose flour with 1:1 gluten-free baking flour.

What size pan should I use if I don’t have a jelly roll pan?
A 9×13-inch pan will work, but the baking time may be slightly longer.

These chewy sheet pan brownies are the ultimate easy-to-make dessert, packed with rich chocolate flavor and the perfect balance of crispy edges and a soft, fudgy center.

Whether you enjoy them warm with ice cream or as a grab-and-go treat, they’re guaranteed to satisfy your chocolate cravings. Try this recipe today, and let me know your favorite way to serve them!

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