Glaze immediately if desired, but wait until completely cool to cut and serve. Have you ever tried a half recipe in a 9×13? http://www.melskitchencafe.com/deep-dark-chocolate-brownies/. Bonus! MY. Instructions Pour batter. 8-in. I tried this recipe and unfortunately I didn’t get the same results. Also comes in a 4-pack; See ingredients, nutrition, and other product information here. Beat eggs with a mixer in a large bowl.Then add sugar, salt, vanilla and beat for 1 minute.Add melted butter and blend. Mixing Bowl For the melting in the first step, I thought I needed the baking bar; so I used bakers 56% semisweet and an organic 70% cocoa bittersweet. pan = 77 square in. I learned the hard way that I should only fill muffin cups halfway when I moved from sea level to 7,000 feet. Thanks! These super simple from-scratch sheet pan brownies is perfect for potlucks and summer BBQs! GOSH. Thanks for another great recipe! Cool for 15 minutes and spread with frosting. That’s adorable about your girls! I had to use margarine in place of butter and had to substitute mini semi-sweet chocolate chips for 10 oz. So I made these at my job, I’m the juice barista and unofficial baker lol. Love them, and you, and your blog! I have been a faithful Mel follower for years. Do you freeze them directly in the sheet pan after they are cooled and just put foil on the top of the pan? Made the chicken spiedies the other day and Miss Finicky has had them 3 times in 2 days! One of my favorite recipes shared here are the easiest brownies from scratch.They are so easy even a fifth grader can make them…(FUN FACT: my husband Kyle came up with that brownie recipe all by himself in the fifth grade!…true story). Add the sugar and stir until combined. These really turned out awesome! Mine as well…but I used bakers chocolate and not chips. Continue mixing 30 seconds on low speed. Hi Kim, I usually use Ghirardelli’s bittersweet baking chips because they melt so well (the only chocolate chips that melt quite that well) but Baker’s chocolate would work great, too. I’m not sure what you mean by a 3rd measurement, but usually half sheet pans like this are around that 12X18-inch size – they can vary slightly by brand and are a common rimmed baking sheet in home kitchens for cookies and large sheet cakes. Super yum! 1/2 cups (3.75 ounces) granulated sugar I’m adding a follow up… My husband completely disagrees with me and thinks these are the bomb and delicious. Thanks, Cathy! By calculating the volume of the pan and converting that volume to the cake pan examples listed on the back of the cake mix box, you can figure out how much mix you'll need for an 11-by-15-inch pan. Help! Goodbye boxed brownies for me. ","position":5,"name":"Bake for 25-30 minutes until edges are set...","url":"https:\/\/www.melskitchencafe.com\/sheet-pan-fudgy-chocolate-brownies\/#mv_create_1138_5"}],"keywords":" bittersweet chocolate, brown sugar, butter, chocolate chips, egg, semisweet chocolate","nutrition":{"@type":"NutritionInformation","calories":"0 calories","carbohydrateContent":"0 grams carbohydrates","cholesterolContent":"0 milligrams cholesterol","fiberContent":"0 grams fiber","proteinContent":"0 grams protein","saturatedFatContent":"0 grams saturated fat","sodiumContent":"0 grams sodium","sugarContent":"0 grams sugar"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.5","reviewCount":79},"url":"https:\/\/www.melskitchencafe.com\/sheet-pan-fudgy-chocolate-brownies\/"} Look for a box that calls for oil as an ingredient. I only bake these for 15 minutes. Recipe Source: from Mel’s Kitchen Cafe. Delicious! I’m looking for a brownie recipe that is fudgey but NOT a dark chocolate flavor (more of a lighter/milk chocolate flavor). Thanks for your prior answer to the “baking sheet” dilemma, very helpful. These aren’t any “darker” than a normal brownie though. 2 – Use the Right Size Pan. I’m not sure what the problem was besides over baking (despite the fact that I cooked them less time). They were perfection. I think it might work in a 9X13-inch pan but I haven’t tried it. I used the Ghirardelli bittersweet chips and even though they melted well….I just don’t feel like these are sweet enough for my taste. Thanks in advance for the help!! Could I just use all milk chocolate or will the sugar amounts need to be adjusted? ), however, I made these this weekend and am dying over how amazing they are~ the fudginess and chocolatey goodness is perfection….but what threw me out of the shadows to say something is that I JUST had one out of the freezer. The same box of cake mix can make 2 9-inch layers for a layer cake, or a single layer, sheet cake, that you want. 13×9-in. I literally laughed out loud at the yield on the brownies. Make these…they were a double win at our house-the fam & I both LOVED them, & they made so much that my son was able to bring some to a party, & everyone raves about them. Let’s say I want to half this recipe, what size pan should I use? Please help me out here Mel! These look so yummy and I sense you have provided the Holy Brownie which I have been seeking for many years…. Do you use the Baker’s chocolate for the pound of chocolate? P.S. Thank you. Not a dumb question at all, Emily! 1 1/3 cups (6.75 ounces) all-purpose flour Hi Keri, Emily’s right – it’s about 2 2/3 cups. Yep, the 1 cup brown sugar makes up the extra sweetness. Glaze immediately if desired, but wait until completely cool to cut and serve. My 9-year old daughter and her friend just made these for the school’s bake sale. Baking time will differ for each size. It’s possible overmixing might cause the brownies to be crumbly, but I’m not positive. Thanks for bringing up the altitude issue! Fudgy chocolate brownies for a crowd! I cooked them for 20 minutes instead of 25-30. I made these brownies as a base for an ice cream “cake” since I prefer brownies over cake. square pan = 81 square in. They are still very edible! So i may try these again. Less chopping since they are in chip form! First, prepare brownie batter as directed in the previous instructions. Combine, and then add sour cream light and the eggs. I live at 4800 ft and didn’t have any problems with altitude (a previous comment had mentioned that as a potential problem). It’s important that you have just the right size pan to make box brownies moist. https://www.copymethat.com/r/HKCt7SW/sheet-pan-brownies-using-boxed-mixes/. 5 large eggs (about 8.75 ounces) You can definitely do the melting on the stovetop and then scrape the mixture into a bowl and add the sugar (then just proceed with the recipe). 30 minutes I’m shocked at the amount of chocolate I had to use. We don’t like dark/semisweet chocolate. ). 3 sticks (24 tablespoons, 12 ounces) butter 1 pound bittersweet or semisweet chocolate, chopped One box of pre-packaged cake mix will produce 24 standard size cupcakes, or 12 to 18 jumbo cupcakes. We used a 10 oz bag of Trader Joe’s semi sweet chunks, along with TJ’s 3 milk chocolate bars chopped up. They are amazing out of the freezer too as mentioned and they are some of the best I’ve had, period. Should that matter? Line a half-sheet pan (13" x 18": make sure it has a decently lip or edge; don’t use a regular cookie sheet without sides) with parchment paper. I am wondering if those of us having this issue are maybe over-stirring at this point in the recipe? Thank you!!! I added walnuts to them in addition to the chocolate chips since I love walnuts in brownies. My favorite recipe for a 9X13-inch pan of brownies is here: Probably due to baking for 27min. I usually use bar chocolate for melting (not candy bar, but rather the bar chocolate found most often above the chocolate chips in the baking aisle at most grocery stores). You’ll definitely want to reduce the sugar a bit if you try it. (and my family!). Hey Tara, I’m not really sure since it’s been ages since I made a boxed mix. ","position":3,"name":"Whisk in the eggs and vanilla, and mix...","url":"https:\/\/www.melskitchencafe.com\/sheet-pan-fudgy-chocolate-brownies\/#mv_create_1138_3"},{"@type":"HowToStep","text":"Spread the batter evenly in the prepared pan. A few ingredients creates an amazing doctored up brownie recipe from a box. The recipe said 1lb so I used x4.5 100g bars of lindt 70% cocoa. A commercial size 1/2 sheet cake pan (2 inches tall) will hold approx. Triple Fudge Brownies. Feed a crowd with a whole sheet pan of brownies. Sheet Pan Brownies Recipe Notes: This recipe requires a large sheet pan – 21 inches long, 15 inches wide. Here are the calculations for common square and rectangular pans. Spoon into lightly greased pan (size depends on the quantity of brownie mix) Sprinkle with 3 cups popped kettle corn, 1 cup salted peanuts and 1/2 cup Girardelli Semi-Sweet Chocolate Chips. While the syrup was cooling, I got to work on other aspects of the brownies, like preparing my 9×13 pan. Is this correct? Bake at 325°F 40-45 minutes. My brownies also came out dry and crumbly. Buying the brownie mix is the hard part. and they came right to the top of my NordicWare sheet pan. I don’t have the amounts for that as I haven’t tried it – sorry! of the chopped semisweet chocolate (used 6 oz. chopped leftover semisweet bar + 10 oz mini chips). Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.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). Thanks Mel! I’d given up on having anything like them, so glad to have a replacement recipe! Gooey and delicious. If so, do I need to adjust quantities? Sorry they didn’t work out well, Gessica. I’m racking my brains to figure out how that would have happened since I’ve made these at least six times with no overflowage. Mix well. Do you know how many cups of chocolate chips equal one pound? I still love your recipes c. Sorry to hear that, Brittany! And that is all I will say about that.. ~sniff~ Spread into a greased 18 x 13 half sheet pan … ","position":2,"name":"In a large microwave-safe bowl, combine the butter...","url":"https:\/\/www.melskitchencafe.com\/sheet-pan-fudgy-chocolate-brownies\/#mv_create_1138_2"},{"@type":"HowToStep","text":"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. You have never steered us wrong before, so I will try again, but I am sad these didn’t turn out. I’ve tried all mel’s brownie recipes but these ones are far and away the best to me. Add melted butter, hot water, and vanilla. Ingredients (shouldn’t matter if they are at least 1-inch high but just want to check). That’s the worst outcome; I know how frustrating that can be since it happened to me when I tried Ina Garten’s version. Funny side note: I found my two daughters playing chef today. I also used half mint chocolate chips, half regular semisweet chocolate chips in the chocolate that was melted (i melted on the stovetop, stirring constantly, and it was just fine). I’m not sure, Chrissy – you’ll have to experiment. ok….best HOMEMADE brownies ever!!! How to make the best Texas Sheet Cake Brownies: Make the batter. 11×7-in. I don’t know what else could have went wrong. Tell your friends: Featured Recipe. Homemade brownies are delicious! Total Time: Consult pan directions for specific details. . Please wait a few seconds and try again. 1/2 teaspoon salt I would probably grease the edges of the pan regardless of if you use parchment or not. You are my kid’s new favorite person . My brownies look nothing like yours. For a fun appetizer, make mini “deep dish” pizzas. Of course, if you’re me, it doesn’t matter what kind of brownie recipe it is,  I can always find a way to fit it into my schedule. I too have some of the same issues of other commenters. In high altitudes things rise more, potentially causing overflowing, so if you live at an altitude higher than Mel, you may have to either use a bigger pan or leave some batter out of the pan next time. How long can you keep them frozen? 1/2 tablespoon baking powder Sorry for another silly question but I don’t have a microwave, so how do you advise I proceed with Step 2? I love gheardelli and did use about 1 cup of 60% cocoa bittersweet, as well as 1/2 cup nestle semisweet (partial bag needed to be used). Friends who ask me for the recipe are amazed that it's so easy. The result is a big pan of very rich, fudgy brownies. Even in a large sheet pan, there will be a moment when you’ll wonder if you’re going to end up with brownie batter all over the inside of your oven. 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