Sheet Pan Brownies are an easy, delicious way to make a large batch of brownies. This recipe includes optional chocolate mint candies for extra flavor, but they are rich and satisfying even without them.
Sheet Pan Brownies
This is a variation on classic homemade brownies, adapted to a sheet pan so you can bake a thinner, gooey batch that’s perfect for serving many guests. You can fold in chocolate mint candies, chocolate chips, or leave the mix-ins out entirely depending on your preference.
How to make sheet pan brownies:
- Preheat the oven and spray a large baking sheet (13×18) with nonstick spray or line it with parchment paper.
- Melt the unsweetened baking chocolate and butter together until smooth.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the sugar with the melted chocolate and butter mixture.
- Stir in the eggs one at a time, then add the vanilla.
- Fold the flour mixture into the batter until just combined to preserve air and ensure a tender crumb.
- Fold in the mint pieces or other mix-ins if desired.
- Pour the batter into the prepared baking sheet and bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean. (If using a 9×13 pan, bake 25–30 minutes.)
- Allow the brownies to cool completely so they set up and cut cleanly.
- Enjoy!
Why should the brownies cool completely?
Cooling the sheet pan brownies completely helps them firm up and makes them easier to cut without falling apart. If you prefer warm, gooey brownies, you can enjoy them sooner, but for clean slices or cut shapes, allow them to cool fully—overnight if possible.
Can I substitute cocoa powder for baking chocolate?
If you don’t have unsweetened baking chocolate, substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter (or coconut oil) for every ounce of baking chocolate called for. For this recipe (4 oz baking chocolate), use 12 tablespoons (¾ cup) cocoa powder and 3 tablespoons butter.
Can I make these dairy-free?
Yes. Replace the butter with coconut oil and use the cocoa powder plus coconut oil substitution described above for the unsweetened baking chocolate.
If you enjoy this recipe, try other dessert ideas from the same collection for more inspiration.
- Easy Chocolate Cake Pops
- Dairy Free Ice Cream
- Homemade Chocolate Cake
- Brownies with Marshmallow Frosting
- Cinnamon Toast Crunch Bars
- Old Fashioned Lemon Squares
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Sheet Pan Brownies
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Ingredients
- 4 oz unsweetened baking chocolate broken into pieces
- ¾ cups unsalted butter
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup chocolate mint candy pieces, chopped optional
Instructions
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Preheat oven to 325°F and prepare a 13×18 baking sheet with nonstick spray or parchment paper.
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Over medium heat, melt the butter and unsweetened chocolate together until smooth. Alternatively, microwave in 30-second intervals, stirring until fully melted.
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While the chocolate mixture cools, whisk the flour, baking powder, and salt in a small bowl and set aside.
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In a stand mixer or large bowl, combine the cooled chocolate-butter mixture with the sugar. Add the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla.
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Fold the flour mixture into the batter by hand with a rubber spatula to keep the batter aerated.
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Fold in the candy pieces or other mix-ins.
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Pour the batter into the prepared baking sheet and bake 15–17 minutes for a 13×18 sheet, or 25–30 minutes for a 9×13 pan, until a toothpick comes out clean.
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Let the brownies cool for at least 30 minutes, longer if you need them to be firmer for cutting shapes.
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Serve and enjoy.