sheet pan desserts for a crowd
These brownies are perfect for parties as they offer ample servings and are easy to transport.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 18x13 inch rimmed baking sheet or half sheet pan
- 1 parchment paper
- 1 oven mitts
- 1 toothpick
Ingredients
- 1 cup unsalted butter 2 sticks.
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips Optional.
Instructions
- Preheat your oven to 350°F (175°C). Line the baking sheet with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, melt the butter. You can do this in the microwave or on the stovetop until fully melted.
- Once melted, whisk in the granulated sugar until combined.
- Add in the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract.
- In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- If desired, fold in the chocolate chips.
- Pour and spread the batter evenly into the prepared baking sheet.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Once done, remove the brownies from the oven and let cool completely in the baking sheet on a wire rack.
- Once cooled, use the parchment overhang to lift the brownies out of the pan, and cut into equal squares.
Notes
For variations, consider adding nuts, swirling in peanut butter, or topping with frosting after cooling.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.