Sheet Pan Fudgy Chocolate Brownies

Sheet Pan Fudgy Chocolate Brownies is a brownie recipe built around sticks salted butter, bittersweet or semisweet chocolate and granulated sugar. Plan on 40 Brownies (more or less depending on size) and about 45 minutes.

• Yield 40 Brownies (more or less depending on size)
• Ready in 45 minutes
• Prep 15 minutes
• Cook 30 minutes

Ingredients

• 3 sticks salted butter ((24 tablespoons))
• 1 pound bittersweet or semisweet chocolate (chopped)
• 1/2 cups granulated sugar
• 1 cup light brown sugar
• 5 large eggs
• 1 1/2 tablespoons vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 to 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.
2. In a large microwave-safe bowl, combine the butter and chocolate; microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth (don't overheat, it should be slightly warm, if at all). Add the sugar and stir until combined.
3. Whisk in the eggs and vanilla, and mix until large bubbles pop at the surface - it will go from looking slightly curdled to really glossy and thick so keep stirring until you see the change. In a separate smaller bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.
4. Spread the batter evenly in the prepared pan.
5. Bake for 25-30 minutes until edges are set but the middle is still slightly gooey. If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift up the baking pan and let it drop on the oven rack to release any air bubbles (totally optional).

Cool the pan before you lift the squares.