Sheet-pan brownies have changedmy snacking life. Got big and bloated brownies on offer? No thanks. I'd much rather have a thin, chewy brownie that can satisfy a sweet craving whenever it strikes, without leaving me feeling overstuffed. And I've got 7 more reasons why I can't get enough:
1. You don't need any special equipment
Square baking pans and electric mixers, who needs 'em? Not someone making sheet-pan brownies! Heck, you don't even parchment paper to line your baking dish. All you need is a standard 18x13" rimmed baking sheet and a bowl and you're on your way to brownie bliss.
2. You can eat one for a modest treat (or two, or three...)
These thin brownies are closer to the thickness of a cookie than a traditional brownie, which makes them satisfying but not overindulgent. They're also a perfect special sweet for kids if you're trying to limit their sugar and caffeine intake (or your own).
3. They are made with cocoa, not chocolate
Yeah, you read that right. These brownies pack in maximum chocolatey flavor without anyone having to melt a bunch of candy bars. Epi's Editor,David Tamarkin, recently wrote about the superiority ofcocoa brownies over brownies made with chocolate. He quotes Mark Bittman on the subject: "Cocoa achieves that (fudgy center with a crackling-chewy crust on top) better than melted chocolate because it’s a purer form of chocolate and adds no moisture." We tested my sheet-pan brownie recipe with chocolate vs. cocoa powder and liked the cocoa version better, so now I'm a believer, too. If you've got to have chocolate in your brownies, go with the mini chocolate chip add-in option instead of the nuts.
4. You can transform almost any brownie recipe into sheet-pan brownies
Sure, I'd rather you fall in love with my new recipe, but if you already have a go-to brownie favorite, try them thinner! We tested several traditional brownie recipes that called for 8x8" baking pans and they all worked. Just grease a 18x13" rimmed baking sheet with a generous amount of butter and spread the batter into a thin, even layer (if your recipe calls for mix-ins be sure they're finely chopped so you can still spread the batter thin.) Then watch them carefully—they'll take less time to bake than a thicker brownie. Start checking after about 12 minutes: you want them to be firm to the touch, and a toothpick stuck into the center should come out with moist crumbs (not runny batter) attached. Those moist crumbs will ensure that your brownies turn out fudgy, not dry.
5. You can make them crispy...if you want to
I definitely prefer a chewy brownie, but some people go crazy for thesethese thin and crispy treats, and my recipe can yield similar results. Just bake the brownies about eight to ten minutes longer, until they feel very firm to the touch and a toothpick inserted into the center comes out clean.
6. They are guaranteed to win at bake sales (or book club, or birthday parties, or Tuesday afternoons...)
These brownies make a big batch no matter how you slice them—I like to cut them into 36 pieces—so they are perfect for any occasion. Plus, while I love nuts in my brownies (walnuts or pecans are both great additions), this recipe also includes the aforementioned mini chocolate chip option, which makes them friendly for any nut-free school function.
7. They freeze beautifully
Go ahead, bake a big batch. They'll keep in an airtight container at room temperature for up to 5 days, or freeze them for up to 6 months for a treat any time the mood strikes.
