Better Than Boxed Chocolate Sheet Pan Brownies
Say goodbye to boxed brownies forever. These sheet pan brownies are a breeze to make—super fudgy, irresistibly moist, and downright amazing.
You’ve gotta try these Sheet Pan Brownies —trust me, they taste way better than any boxed brownie! Everyone has their own idea of the perfect brownie, and I’m no different. Let me spill the beans on how I whip up my family’s all-time favorite brownies.
First things first, let’s set the record straight. These brownies are not dry and crumbly, nor are they overly mushy or gooey. Forget about them going stale after just two days; they have a fantastic structure with a delightful, crusty top. And let’s be real—these babies might not win any health awards, but come on, they’re brownies! Who’s looking for healthy here? The best part? No preservatives, no artificial colors, and absolutely no harmful chemicals. These are pure indulgence!
What Makes These Sheet Pan Brownies Special
What makes these brownies a must-try is their perfect mix of chocolatey softness that keeps you and your friends coming back for seconds. They’re ideal for potlucks, birthday parties, or a cozy movie night, delivering just the right amount of chocolate richness and a texture that practically melts in your mouth. And let me tell you, they are incredible with a scoop of vanilla ice cream on top. I mean, we’re talking about a match made in dessert heaven!
Here’s what you need to make the best brownies
- Unsalted Butter (for that rich flavor)
- Sugar (to satisfy your sweet tooth)
- Eggs (cold from the fridge for the best texture)
- Ripe Banana (adds moisture and natural sweetness)
- Vanilla Extract (for that irresistible aroma)
- Avocado Oil (a healthier fat option)
- Unsweetened Cocao Powder (for deep chocolate flavor)
- All-purpose Flour (to bind everything together)
- Baking Soda (for that perfect rise)
- Cornstarch (to ensure that chewy texture)
- Salt (to balance the sweetness)
- Chocolate Chips (the more, the merrier!)
Directions
- Melt the Butter: Grab a microwave-safe dish and add the sugar and butter. Microwave it in 30-second bursts, stirring in between, until the butter is melted. It should take about a minute total. Whisk the melted butter and sugar until they’re well combined and creamy. This will create a rich base for your brownies.
- Mix in the Good Stuff: Add the cold eggs, mashed banana, and vanilla extract to the bowl. Whisk it all together until it’s smooth and well blended. This combination will give you that moist and fudgy texture we all crave.
- Incorporate Oil and Cocoa: Next, add in the avocado oil and unsweetened cocoa powder. Whisk until everything is combined and velvety. The avocado oil keeps these brownies rich without being heavy.
- Fold in Dry Ingredients: Using a rubber spatula, gently fold in the flour, baking soda, cornstarch, and salt until fully combined. Be careful not to overmix! We want to maintain that luscious brownie texture.
- Add Chocolate Chips: Toss your chocolate chips in a small amount of flour (this helps them stay suspended in the batter) and fold them into your brownie mixture. This ensures you get gooey chocolate chunks in every bite.
- Spread and Bake: Pour the batter into your lined baking sheet and spread it out evenly. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it—you don’t want to overcook these brownies! They’re perfect when they hit an internal temperature of 175-185°F (measured with a digital thermometer).
- Cool and Ice: Let those brownies cool completely before you dive in. If you want to take them to the next level, add your favorite icing on top! A simple chocolate ganache or cream cheese frosting works wonders.
Lessons Learned In The Kitchen
I’ve gone through my fair share of experiments trying to nail down this sheet pan brownie recipe—three failed attempts before I finally got it right! So, learn from my mistakes and kick off your brownie journey with the perfect recipe. Check out how I mixed and matched different ingredients and cooking methods to get these delicious brownies just right. You won’t regret it!
Now, get ready to wow your friends and family with these incredible brownies. They’ll be begging you for the recipe—and you can just smile and say, “It’s our little secret!” Perfect for any occasion, these brownies will become your new go-to dessert that everyone will rave about. Enjoy the chocolatey goodness!
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Better Than Boxed Chocolate Sheet Pan Brownies
Equipment
- Parchment Paper
- Wire Whisk
- Rubber spatula
- Measuring Cups and Spoons
- Measuring Cups and Spoons
Ingredients
- 15 tbsp unsalted butter
- 2½ cup granulated sugar
- 4 large eggs (cold from the fridge)
- 1 mashed ripe banana
- 2 teaspoon vanilla extract
- ⅔ cup avocado oil
- 1¼ cup unsweetened cocoa powder
- 1¼ cup all-purpose flour
- ¼ teaspoon baking soda
- 2 tbsp cornstarch
- ½ teaspoon salt
- 1½ cup chocolate chips (+ 2 tsp flour for tossing)
Instructions
- Preheat oven to 325℉ and line a half sheet baking sheet with parchment paper.
- Add 15 tbsp unsalted butter and 2½ cup granulated sugar to a microwave safe dish and cook in microwave until butter is melted. Start with 30 seconds and add 30 seconds until butter is melted. It should take about 3 minute. Whisk sugar and melted butter until well combined.
- Add 4 large eggs, 1 mashed ripe banana and 2 teaspoon vanilla extract and whisk to combine.
- Add ⅔ cup avocado oil and 1¼ cup unsweetened cocoa powder and whisk until combined.
- Using a rubber spatula, fold in 1¼ cup all-purpose flourr, ¼ teaspoon baking soda, 2 tbsp cornstarch, and ½ teaspoon salt until combined.
- Toss 1½ cup chocolate chips in 2 tsp flour and add to the batter.
- Spread the batter evenly in your baking sheet. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Be careful to not overcook the brownies (They are done between 175-185℉ read with a digital thermometer).
- Let the brownies cool before icing.