Sheet Cake Brownies

Sheet Pan Brownies

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This sheet pan brownie recipe will be your go to potluck dessert recipe. I love making this brownie recipe because its easy, quick, and it makes way more brownies than a mix. These sheet pan brownies are full of flavor, with a little hint of cinnamon, and the icing adds a extra kick chocolate flavor, and who doesn’t love a little more chocolate!

Sheet Pan Brownies

Ingredients

  • Margarine- make sure you use margarine, this recipe will not work with butter.
  • Water- tap water works fine.
  • Cocoa Powder- for that awesome chocolaty taste!
  • Flour- All purpose four works great.
  • Sugar-Granulated white sugar.
  • Baking Soda and Salt- Create the chemical reaction needed to the cake to rise.
  • Cinnamon and Vanilla- For flavor.
  • Buttermilk- Is a MUST! If you don’t have buttermilk you can make your own. Follow my instructions below.
  • Eggs- Are what bind all the ingredients together.
  • Powder Sugar- For the frosting.
  • Milk- I always try to use whole milk when I bake.

How to make Sheet Pan Brownies

Brownies

  • Preheat oven to 350° F and grease a 18×13” pan, or line with parchment paper.
  • In a medium size sauce pan add margarine, water and cocoa powder and mix well using a wire whisk.
  • Add in flour, and sugar and mix until blended.
  • Finally add in baking soda, salt, buttermilk, cinnamon, vanilla, eggs and mix well.
  • Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
  • Bake for 30-35 min.

Frosting

  • Start preparing frosting 5 mins before the brownies are done.
  • In a medium size sauce pan bring margarine, cocoa powder, powder sugar, milk, and vanilla to a boil.
  • Whisk together until there are no lumps.
  • Pour over hot brownies using a spatula to make sure the frosting is spread evenly.
  • Cool and serve!
Sheet pan brownie ingredients

What If I Don’t Have Any Buttermilk?

No problem! Here is the basic ratio used to make butter milk, 1 tablespoon vinegar or lemon juice + 1 cup milk of choice = 1 cup buttermilk. Once combined let it sit for 5-10 mins. It should appear somewhat separated at the top, with some light curdling. It’s OK if you don’t see a significant change in appearance, the acidity is present and your buttermilk should work as designed.

How Do I Store Sheet Cake Brownies?

They will stay fresh longer you store them in an air tight container. Storing them in the refrigerator will help kept them moist and prevent melting.

Do I Have To Use A Sheet Pan

Nope! I personally like using a sheet pan because it results in a thinner brownie and makes enough brownies to feed the neighborhood! You can however use a 9×13 pan, just increase the baking time to 35-40 mins.

Frosting ingredients

Sheet Pan Brownies

April King
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American
Servings 24 servings

Ingredients
  

  • 1 cup margarine
  • 1 cup water
  • 4 tbsp cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp vanilla
  • ½ cup buttermilk
  • 1 eggs

Frosting

  • ½ cup margarine
  • 4 tbsp cocoa powder
  • 6 tbsp milk
  • cups powder sugar
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 350° F and grease a 18×13'' pan, or line with parchment paper.
  • In a medium size sauce pan add margarine, water and cocoa powder and mix well using a wire whisk.
  • Add in flour, and sugar and mix until blended.
  • Finally add in baking soda, salt, buttermilk, cinnamon, vanilla, eggs and mix well.
  • Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
  • Bake for 30-35 min.

Frosting

  • Start preparing frosting 5 mins before the brownies are done.
  • In a medium size sauce pan bring margarine, cocoa powder, powder sugar, milk, and vanilla to a boil.
  • Whisk together until there are no lumps.
  • Pour over hot brownies using a spatula to make sure the frosting is spread evenly.
  • Cool and serve!
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