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Eggless sheet pan brownies cut into squares on parchment paper next to blue floral plates and a serving spatula

Eggless Sheet Pan Brownies

Lexi Battershell
These eggless sheet pan brownies make 35 fudgy, chocolatey squares with a crackly top, all in one half sheet pan. Perfect for parties, potlucks, and bake sales!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 35 brownies
Calories 218 kcal

Equipment

kitchen scale
Half sheet pan (18 x 13)
parchment paper
Large microwave-safe bowl and medium mixing bowl

Ingredients
 

  • 2 ½ cups all-purpose flour (390 g)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 cup unsweetened cocoa powder (100 g)
  • 1 ½ cups unsalted butter
  • 2 ⅔ cups white granulated sugar (550 g)
  • 4 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 ½ cups semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees and line a half sheet pan (18 x 13) with parchment paper. You want the paper on the bottom and sides of the pan to easily lift and remove the brownies after baking.
  • In a medium bowl, combine flour, salt, cornstarch, and baking powder. Whisk together and set aside. NOTE: I recommend measuring flour in grams. If you do not have a kitchen scale, spoon the flour into the measuring cup and level it off with a knife.
    2 ½ cups all-purpose flour, 1 teaspoon salt, 2 tablespoons cornstarch, 1 teaspoon baking powder
  • Place the butter in a large microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the butter is fully melted. Add the sugar and whisk for 1 minute. Return the bowl to the microwave and heat for another 30 seconds.
    1 ½ cups unsalted butter, 2 ⅔ cups white granulated sugar
  • Remove from the microwave. Add the cocoa powder and whisk for an additional minute.
    1 cup unsweetened cocoa powder
  • Pour in vanilla and milk. Whisk together until the sugar granules are dissolved. This is what creates the crackly top on the brownies.
    4 teaspoons vanilla extract, 1 cup whole milk
  • Pour in the dry ingredients and stir together until just combined. This is a large batch of brownies, so there is a lot of batter! Mix just until combined and avoid overmixing, as this will create cakey brownies instead of fudgy.
  • Add the chocolate chips and mix them in. Pour the batter into the parchment-lined pan.
    1 ½ cups semi-sweet chocolate chips
  • Smooth the batter into an even layer, including all the corners.
  • Bake 25-30 minutes. You will know they are done when the top is crackly and brown and the edges are set.
  • Allow the brownies to cool for at least 20 minutes. Slice into 35 brownies (5 rows by 7 rows). Enjoy!

Notes

Note 1: Before adding the flour, whisk as much as needed to dissolve the sugar (this forms the crackly top). Once the flour mixture is added, mix only until combined. Overmixing is the number one reason brownies turn out cakey instead of fudgy.
Note 2: Avoid overbaking! Start checking around 23 minutes to see if the brownies are done. I would err on the side of underbaking since the brownies will continue to cook slightly as they cool in the pan.
Note 3: Want a smaller batch? Halve this recipe and bake it in a 9 x 9 pan. See my Eggless Fudgy Brownies for the full smaller batch recipe.

Nutrition

Calories: 218kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 84mgPotassium: 104mgFiber: 2gSugar: 19gVitamin A: 258IUCalcium: 27mgIron: 1mg
Keyword brownies for a crowd, eggless sheet pan brownies, half sheet pan brownies, sheet pan brownies without eggs
Tried this recipe?Let me know how it was!