UntrainedChef
Cocoa Brownies in a Sheet Pan - dessert, baking recipe

Cocoa Brownies in a Sheet Pan

1 hr 20 min
2 portions

Dark, fudgy, and dangerously good. The brown sugar gives these a hint of caramel that keeps everyone coming back for more.

Instructions

  1. 1

    Melt the butter and let it cool down for a few minutes.

  2. 2

    Beat the eggs and sugar in a stand mixer until thick and pale. Slow the mixer down and pour in the melted butter, mixing until combined.

  3. 3

    Sift in the cocoa powder, vanilla sugar, and flour, then fold everything into the batter with a spatula. Pour into a baking paper-lined sheet pan and smooth out the surface.

  4. 4

    Bake in the middle of the oven at 160 °C for about 1 hour, until the surface starts to crack and the centre is still slightly soft.

  5. 5

    Let the cake cool on a wire rack while still in the pan. Once cooled, lift it out using the baking paper and cut into pieces.

Per average serving

493
Calories
kcal
7.6
Protein
g
63.1
Carbs
g
25.4
Fat
g
1.8g
Fiber
50.8g
Sugar
61mg
Sodium

Tips from the kitchen

  • Let the melted butter cool for a few minutes before it goes in. If it's piping hot it can cook the eggs and you lose all that air you whipped into them.
  • The eggs and sugar need to go pale and thick before you slow things down. That's where the fudgy texture comes from, so give the mixer the full time it needs.
  • Fold in the cocoa, vanilla sugar, and flour by hand with a spatula. The mixer will knock the air out and you end up with something dense and tough.
  • Pull them at the hour mark when the top has cracked but the middle still wobbles a little. They firm up as they cool, so a fully set centre means they're overbaked.
  • Wait until the pan is properly cool before lifting out the paper. Warm brownies tear and crumble when you try to cut them.

Ways to vary it

  • A handful of chopped dark chocolate folded in at the end gives you melty pockets through the middle. Stir it in after the flour.
  • Toasted walnuts or pecans work well scattered over the top before baking if you like a bit of crunch.
  • Swap a teaspoon of the vanilla sugar for a pinch of flaky salt on top once they're out of the oven. It plays nicely with the brown sugar caramel notes.

Storage & leftovers

Keeps in an airtight container in the fridge for about 5 days and the texture stays fudgy. They freeze well too, wrap individual pieces and they'll be good for a couple of months. Let them come back to room temperature before eating, or give a piece 10 seconds in the microwave if you want them soft and warm.

What to serve with it

A scoop of vanilla ice cream and a coffee is hard to beat. A spoon of lightly whipped cream on the side works if you want to balance the sweetness.

UC
By Untrained ChefPublished 10 May 2026 · Updated 11 July 2026

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