Easy Sheet Pan Brownies (With Cocoa Powder, No Chocolate Chips)
These easy sheet pan brownies from scratch are rich, fudgy, and made with cocoa powder instead of chocolate chips. Perfect for feeding a crowd, this classic brownie recipe delivers a shiny crackly top, chewy edges, and plenty of chocolate flavor in every bite.
Ingredients
- 2 cups unsalted butter
- 3 ½ cups granulated sugar
- 1 ½ cups packed brown sugar
- 2 cups unsweetened cocoa powder
- 8 large eggs (room temperature)
- 2 tablespoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
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Preheat the oven to 350°F (175°C). Grease a half-sheet pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
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In a large saucepan, melt the butter over medium heat. Remove from the heat and stir in the granulated sugar and brown sugar until mostly dissolved. Let the mixture cool for a few minutes until warm, not hot.
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Stir the cocoa powder into the butter mixture until smooth and glossy.
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In a separate large bowl, beat the eggs and vanilla extract for 1 to 2 minutes, until light and foamy.
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Slowly pour the warm chocolate mixture into the eggs while whisking constantly to prevent the eggs from cooking.
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Add the flour and salt. Gently fold the batter together until just combined and no dry streaks remain. Do not overmix.
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Spread the batter evenly into the prepared sheet pan.
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Bake for 25 to 28 minutes, or until the top is shiny and a toothpick inserted into the center comes out with a few moist crumbs.
Recipe Notes
- Use room-temperature eggs for the best texture.
- Don't overmix the batter.
- Let the brownies cool before slicing.
- Great for parties, bake sales, and potlucks.
- Freeze individual portions for easy treats later.