Sheet Pan Brownies

4.91 from 11 votes

These easy sheet pan brownies are so good you won’t want to stop eating them! Sheet Pan Brownies are a fun twist on classic brownies!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 220kcal

Author: Lisa Killian

Ingredients

4 oz unsweetened baking chocolate broken into pieces
¾ cups unsalted butter
1 cup all purpose
½ teaspoon baking powder
¼ teaspoon salt
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup chocolate mint candy* pieces chopped optional

Instructions

Preheat oven to 325°F and spray a large baking sheet or 13x18 baking sheet with edges with nonstick cooking spray (or line with parchment paper).
Over medium heat in a medium sized saucepan, melt butter and unsweetened chocolate. You want the mixture to melt completely and become smooth. ( You can also use a microwave- just heat for 30seconds, stir, repeat until melted and smooth)
While butter mixture is cooling, in a small bowl combine the flour, baking powder, and salt. Set aside.
In a stand mixer with the whisk attachments, whisk together the butter mixture (it’s okay if it’s still warand the sugar. Add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next Once the eggs are all added, mix in the vanilla.
By hand, with a large rubber spatula or mixing spoon, fold in the flour Folding in the flour will help the brownie batter keep the air in it.
Fold in candy pieces.
Pour into baking sheet and bake for 15-17 minutes or until a tooth pick comes out clean. If using a 9x13 you will cook them for 25-30 minutes.
Let cool for at least 30 minutes.*
Enjoy!

Notes

*I use the Andes mint pieces found near chocolate chips in the baking isle. *The longer you let these cool the more they will set up. If I am going to be cutting shapes out of these brownies, like for my brownie bites, I let them sit overnight. Otherwise they are a little too gooey and sticky and like to fall apart.

Nutrition