Thin Sheet Pan Chewy Chocolate Squares

Prep Time
Cook Time
Ready In

"To make this you need is a 18x13" rimmed baking sheet. The batter gets spread into a thin layer then baked, there is no baking powder or baking soda for these so they bake out chewy and not cakey and they are thin. Something like a chewy brownie texture"

Original recipe yields 36 servings


  • Serving Size: 1 (20.1 g)
  • Calories 85.8
  • Total Fat - 5.2 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 18.4 mg
  • Sodium - 43.6 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 7.1 g
  • Protein - 1.4 g
  • Calcium - 8.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).

Step 2

Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30–40 strokes. Stir in nuts or chocolate chips.

Step 3

Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick, when you spread the batter out it may take a little time).

Step 4

Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15–18 minutes.

Step 5

Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.

Tips & Variations

No special items needed.



Delicious especially topped with vanilla ice cream. We used the chocolate chip option, skipping the nuts, for very chocolatey brownies. Thanks for sharing!

review by:
(24 May 2017)