Best Chocolate Chip Brownies
Submitted by christajadeskywalker
Fudgy cocoa brownies loaded with chocolate chips and nuts, baked in a sheet pan for 48 generous squares. Rich chocolate batter topped with melty chips creates chewy-crisp perfection.
YIELD
48 servingsPREP
15 minCOOK
35 minREADY
50 minWhen you need brownies for a crowd, this sheet pan wonder delivers.
Cocoa powder gives the batter deep chocolate flavor, while a mountain of chips and nuts scattered over the top creates pockets of melty richness and toasty crunch. The large pan means thinner brownies that bake up with those coveted crispy edges everyone fights over.
Thirty-five minutes and you’ve got 48 squares ready to feed a bake sale, potluck, or your Tuesday afternoon chocolate emergency.
Baking Tips
- Don’t overmix the batter; stir just until flour disappears for fudgiest texture
- Use a 15×10×1-inch jelly roll pan for proper thickness
- Flatten chocolate chips slightly before baking so they melt into the surface
- Cool completely in pan before cutting for clean squares
Ingredients
Directions
In a mixing bowl, cream butter and sugar.
Add eggs and vanilla; mix well.
Combine flour, cocoa and baking powder.
Stir into creamed mixture just until blended (do not overmix).
Pour into a greased jellyroll pan(15×10×1inch).
Sprinkle with chips and nuts.
Bake 350℉ (180℃) 30 to 35 minutes.
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