Description
Indulge in rich and fudgy Sheet Pan Brownies made with a decadent combination of semi-sweet chocolate, cocoa powder, and espresso for a deep flavor. Perfect for feeding a crowd or satisfying your sweet tooth cravings.
Ingredients
Units
Scale
Main Ingredients:
- 1 1/2 cups unsalted butter
- 20 oz. semi sweet chocolate chips (milk or dark are fine too)
- 1/4 cup oil (canola or vegetable)
- 6 large cold eggs
- 2 1/2 cups granulated sugar
- 1 1/2 Tbsp. vanilla extract
- 1 Tbsp. espresso powder
- 1 1/2 tsp. salt
- 1 3/4 cup all purpose flour, spooned and leveled
- 1 cup dutch process cocoa powder
- additional chocolate chips to fold into the batter (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F and line a sheet pan with parchment paper.
- Melt Ingredients: In a microwave-safe bowl, melt butter, chocolate chips, and oil in 30-second intervals until smooth. Let cool slightly.
- Mix Batter: In a separate bowl, whisk together eggs, sugar, vanilla, espresso powder, and salt. Slowly pour in the melted chocolate mixture, then fold in flour and cocoa powder until just combined.
- Bake: Pour batter into the prepared sheet pan, spreading evenly. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Let the brownies cool in the pan before slicing into squares and serving.
Notes
- You can add additional chocolate chips or nuts to the batter for extra texture.
- For a gooey center, slightly underbake the brownies and let them set as they cool.
Nutrition
- Serving Size: 1 square
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg