Feed a crowd with a whole sheet pan of brownies.

One of my favorite recipes shared here are the easiest brownies from scratch. They are so easy even a fifth grader can make them…(FUN FACT: my husband Kyle came up with that brownie recipe all by himself in the fifth grade!…true story). However, do you know the only thing better than a regular pan of brownies? …A whole sheet pan full of brownies. That’s right! Top them off with a chocolate ganache glaze (see recipe below) and it just takes them right over the top and straight into chocolate heaven.

What you need to make Sheet Pan Brownies:

butter
sugar
eggs
vanilla
cocoa powder
flour
baking powder
salt

For the Ganache Glaze:

heavy cream
semi sweet chocolate chips

How to make Sheet Pan Brownies:

Preheat: Preheat oven to 350 degrees.
Mix wet ingredients: Mix melted butter, sugar, eggs and vanilla together with a whisk in a large bowl.
Sift dry ingredients: Sift cocoa powder, flour, baking powder and salt together in another mixing bowl.
Combine dry and wet: Add the dry ingredients slowly into the wet ingredients and whisk until combined.
Add batter to pan: Pour batter into a well buttered sheet pan.
Bake: Bake at 350 for about 30 minutes until set and a toothpick inserted in the center comes out clean. Rotate the sheet pan halfway through baking.
Cool: Let the brownies cool for 30 minutes.
Prepare glaze: While the brownies are cooling prepare the glaze.
Add chocolate chips to bowl: Place the chocolate chips in a glass heat safe bowl.
Boil cream: Bring cream to a boil in a large pot.
Remove and pour over chocolate: Once boiling remove immediately from the heat and pour it over the chocolate chips. Let it sit for a minute.
Stir until combined: Stir the cream and chocolate chips together until well combined and smooth.
Pour over brownies and cool: Pour the glaze over the brownies and spread smooth. Allow to cool completely, cut into squares.

How to store Sheet Pan Brownies:

Keep these brownies stored covered at room temperature or in the fridge for up to one week.

Make ahead:

These sheet pan brownies are the perfect thing to bring to a party/get together with family or friends because they are so easy and they serve so many people! I think brownies taste better the next day so if you want to make these a day before you eat them, just keep them in their pan covered overnight and wait to cut them before serving. You can also individually freeze them and they’ll last up to two months!

Homemade vs box mix brownies:

I know most of us just resort to a box mix from the grocery store, and that is totally fine. But trust me, the little bit of extra time it takes to make these brownies is well worth it. It truly doesn’t take that much longer or more work. All you need are a few simple ingredients that you probably already have on hand. The only one I don’t normally keep on hand is the heavy cream for the ganache. Good thing it’s such an easy thing to grab at the grocery store.

What to serve with Sheet Pan Brownies:

Top with some vanilla ice cream and caramel sauce and you’re golden. Or, if you’d rather keep the chocolate theme going you could try our 10 Minute Homemade Hot Fudge recipe. There’s no such thing as too much chocolate, is there?

Sheet Pan Brownies

Our favorite brownie recipe served up in a sheet pan and covered with a simple chocolate ganache frosting.

Author Kami - NoBiggie.net

Ingredients

For the Brownies:

2 sticks butter melted
2 cups sugar
5 eggs
3 tablespoon vanilla
10 tablespoons coca powder
2 cups flour all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt

For the Chocolate Ganache Glaze:

3/4 cup heavy cream
6 oz. semi sweet chocolate chips

Instructions

Preheat oven to 350 degrees.
Mix melted butter, sugar, eggs and vanilla together with a whisk in a large bowl.
Sift cocoa powder, flour, baking powder and salt together in another mixing bowl.
Add the dry ingredients slowly into the wet ingredients and whisk until combined.
Pour batter into a well buttered sheet pan.
Bake at 350 for about 30 minutes until set and a toothpick inserted in the center comes out clean. Rotate the sheet pan halfway through baking.
Let the brownies cool for 30 minutes.
While the brownies are cooling prepare the glaze.
Place the chocolate chips in a glass heat safe bowl.
Bring cream to a boil in a large pot.
Once boiling remove immediately from the heat and pour it over the chocolate chips. Let it sit for a minute.
Stir the cream and chocolate chips together until well combined and smooth.
Pour the glaze over the brownies and spread smooth. Allow to cool completely, cut into squares.