Fudgy Brown Sugar Brownies (Sheet Pan Style)
If you need an easy dessert that serves a crowd, these sheet pan brownies are it. They’re made in one bowl with simple ingredients, have that irresistible crackly brownie top, and stay soft and fudgy for days. This is the recipe I reach for when I need a quick, pantry stable dessert that everyone will love.
Tested and perfected for a sheet pan – because we don’t do small batches around here.
Why You’ll Love These Brown Sugar Brownies
- One bowl (so easy)
- Rich, fudgy texture with crackly top
- Perfect for feeding a big crowd
- Made with simple pantry ingredients
- No butter required
- Freezer-friendly
- Makes 30 servings with one batch
Ingredients
Method
- Preheat oven to 350℉ and prepare a sheet pan (18" x 13")with parchment paper
- Whisk together the brown sugar and oil until smooth
- Add eggs and vanilla and whisk vigorously for 1-2 minutes
- Whisk in cocoa powder and salt
- Fold in flour until just combined
- Stir in 1½ cups of chocolate chips if using
- Spread evenly into prepared sheet pan
- Bake for 26-30 minutes until center is just set. Remove from oven and sprinkle with remaining ¾ cups chocolate chips. Cool completely before slicing
Ingredients
See recipe card below for full ingredient list.
Tips for Best Brownies
- Whisk the eggs well – this helps create that crackly top
- Don’t overman once the flour is added
- Line the pan with parchment paper easy removal
- Don’t over bake
- Let the brownies cool completely before slicing
- Use regular brown sugar for the best balance of sweetness and chewiness
Save This Recipe for Later
Pin this recipe so you always have it when you need a quick, crowd-pleasing dessert.
