The perfect brownie

I’m going to admit right now that this blog exists because this week’s recipe exists. I am not usually one to hop on food fads — sorry, cronuts — but sheet pans have become a thing, and at first I was meh, then I saw sheet pan brownies and I have now become a convert.

See, brownies are great, except when they aren’t. You know when they aren’t? When they’re cake-y and heavy and not gooey goodness. This recipe was billed as full of the gooey good stuff, and frankly, there’s not room for it to be a cake brownie. So, I gave it a shot.

Sheet pan brownie ingredients.

And oh my god, you guys, it worked.

This brownie took 5 to 10 minutes of prep, 15 minutes in the oven, a little cooling off time, and then perfection in a square.

Thanks to the goofy Epicurious video that led me down this path. I will be forever grateful to have found the perfect brownie recipe. I straight up followed the directions on this one, because they’re as perfect as the brownie tastes.

Nom nom noms.

Here’s what I did:


  • 1 stick of butter
  • 1 ¼ c. sugar
  • ¾ c. unsweetened cocoa powder (I used the good stuff)
  • ¾ t. vanilla extract
  • ¼ t. salt
  • 2 large eggs, straight from the fridge
  • ½ c. all-purpose flour
  • 1 c. finely chopped walnuts, preferred (or mini chocolate chips are recommended too)


Heat oven to 325, and position a rack in the center of the oven.

Generously butter a rimmed baking sheet. (The recipe calls for 18 x 13, but I just used my standard that I think is a little different sized.)

In a small bowl, melt the remaining amount of butter. In a large bowl, mix together the sugar, cocoa powder, vanilla, and salt. Pour melted butter over the mixture and stir. Add eggs one at a time, and stir well with a wooden spoon or rubber spatula after each addition. Stir in the flour until well mixed, and then beat as well as you can by hand. (The recipe calls for 30 to 40 strokes; I didn’t measure, just kept going until it looked right and then beat a little bit longer by hand.)

Stir in nuts (or chocolate chips).

Use a spatula to spread batter into a thin, even layer, pushing the edges into the corners of the prepared baking sheet. It will look scant, but it will be fine by the time the brownies rise in the oven.

Bake for 15 to 18 minutes, until a toothpick stuck in the center comes out clean. Remove from oven and let cool completely (a long agonizing wait of an hour or so), and enjoy!

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