Sheet Pan Brownies

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With next week being the 4th of July, I decided to do a week of sweet treats, but not just any sweet treats. These treats are enough to feed a crowd just like with these sheet pan brownies.

All of this weeks recipes will be treats that can be served to a large group and they all happen to be made in a sheet pan. I already have a sheet pan brownie recipe but all those brownies are frosted.

Sheet Pan Brownies |

This brownie recipe requires no frosting, instead these chocolaty squares of goodness include chocolate chips, making them plenty rich and in no need of frosting!

Sheet Pan Brownies |

Sheet Pan Brownies |

Sheet Pan Brownies

Real Mom Kitchen

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Course Bars, brownies, Dessert
Cuisine American


  • 1 ½ cups butter
  • 1 lb. bittersweet or semisweet chocolate chopped
  • ½ cups granulated sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1 ½ Tbsp vanilla
  • 1 ⅓ cups flour
  • ½ Tbsp baking powder
  • ½ tsp salt
  • 2 cups 12 oz semisweet chocolate chips


  • Preheat the oven to 350 degrees and lightly grease a sheet (12X18-inches) and set aside.
  • In a large microwave-safe bowl, add the butter and 1 lb of chocolate. Microwave in 1-minute intervals, stirring after each one, until it is melted and smooth. Add the sugar and mix in.
  • Add in the eggs and vanilla, and whisk until large bubbles pop at the surface – it will go from looking slightly curdled to really glossy and thick, so keep stirring until you see this result.
  • In another bowl, whisk the flour, baking powder, and salt together.
  • Add the dry ingredients to the chocolate 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.Bake at 350 degrees for 25-30 minutes until edges are set but the middle is still slightly gooey.
  • Allow brownies cool completely in the pan. Serves at least 24.
Tried this recipe?Let us know how it was!

Recipe adapted from Mel’s Kitchen Cafe.

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