Description

These Sheet Pan Brownies offer an irresistible flavor and simple preparation, making them the perfect treat for gatherings or a delightful dessert at home. With rich cocoa powder and bittersweet chocolate, they’re simply mouthwatering!

Ingredients

Scale

2 ½ cups plus 2 tablespoons all-purpose flour
1 ½ cups dutch-processed cocoa powder
5 cups chopped bittersweet chocolate
2 ¼ cups butter, diced
9 large eggs, cold
3 ¾ cups granulated sugar
⅓ cup vegetable oil
2 tablespoons vanilla extract
1 ½ tablespoons espresso powder
2 ¼ teaspoons salt
1 ½ cups chopped bittersweet chocolate

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Butter and line a 13 x 18 inch half sheet pan with parchment paper and set aside.
Sift together the flour and cocoa powder in a medium bowl and set aside.
Combine the chopped chocolate and butter in a large microwave-safe bowl. Microwave for 1 minute, stir, then heat in 30-second increments until melted. Allow to cool for 10 minutes.
In a stand mixer, whip together the eggs, sugar, oil, vanilla extract, espresso powder, and salt at medium-high speed for 8 minutes until thick and glossy.
Reduce the speed to medium and gradually add the melted chocolate mixture, mixing until well combined.
Gently fold in the flour mixture until just combined, then spread the batter into the prepared pan.
Sprinkle the chopped bittersweet chocolate over the batter.

Notes

Make sure to let the melted chocolate mixture cool for 10 minutes before adding it to the eggs to avoid cooking them.
For a variation, try adding nuts or chocolate chips for extra texture.
Store any leftover brownies in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 brownie
Calories: 350
Sugar: 28g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg