Lunch lady brownies are the perfect thing when you need dessert for a crowd. This big batch recipe makes a half sheet pan full of fudgy brownies with a decadent chocolate frosting for an amazing treat.
When you want a giant batch of frosted brownies, these sheet pan brownies are just the thing. This big batch recipe is perfect for parties and potlucks because it makes plenty of fudgy goodness to share.
One of the best parts of the brownies we used to get in the school cafeteria was a nice layer of chocolate frosting, so of course this recipe has that as well. The brownies are good without it, but a little frosting always makes things better!
And both the brownies and the frosting are super simple to make. You can easily cut it onto 36 nice size servings or even more small squares and feed a crowd.
Making Fudgier Brownies
These cakey brownies will remind you of the school cafeteria in the best kind of way. As written, this recipe makes brownies that are on the cakey side.
For fudgier brownies, just leave out the baking soda.
Either way they are absolutely loaded with chocolate and taste amazing. The only difference is the final texture, so it depends if you like them a little bit airy or dense and gooey.
Punching up the Chocolate Flavor
These brownies are rich and chocolaty as written, but adding coffee makes that chocolate taste even better. Just substitute in coffee wherever you see water in the recipe.
I was tempted to do that myself, but figured real lunch ladies might shy away from adding coffee to elementary school desserts. The teachers would likely revolt if they found out the kids were being caffeinated at lunch!
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Adding coffee won’t make the brownies taste like coffee, it will just boost the chocolate flavor. Though you could add coffee extract or concentrated coffee if you did want to go for a stronger coffee mocha flavor (or commit and make coffee and cream brownies).
Storage
Leftover brownies can be stored in an airtight container at room temperature for up to a week. If you find they start drying out, you can add a slice of sandwich bread to the container to help keep them soft longer.
For longer storage, wrap the extra brownies well and freeze for up to 3 months.
How can I make this sheet pan brownie recipe if I don’t have a sheet pan?
This recipe makes a very full 13x18x1″ pan of brownies, so make sure your pan is at least that big. If you don’t have a jelly roll pan that meets those dimensions, you can divide the recipe between two 9×13″ pans.
They won’t take quite as long to bake in the smaller pan, so start checking them after they have baked for about 20 minutes.
More great brownie recipes
We have been on a bit of a brownie roll lately. There are just so many fun ways to make them.
So if you aren’t looking to whip up a giant half sheet pan filled with frosted brownies, don’t despair. We have plenty of other brownie recipes for you.
For a 9×13-inch batch of sticky layered treats, make Mississippi mud brownies. They have marshmallow and chocolate goodness on top of the gooey brownies.
You can also make your own homemade brownie mix and store it for later use. Or load it in a jar and give it as an easy edible gift.
Sheet Pan Brownies
Equipment
Ingredients
Brownies
- 1 cup butter melted
- 1 cup vegetable oil or similar neutral flavored oil
- 3½ cups granulated sugar
- 1 cup cocoa powder
- 4 teaspoons vanilla extract
- 8 large eggs
- 2½ cups all purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Frosting
- ⅔ cup cocoa powder
- ¼ cup hot coffee or water
- ½ cup butter softened
- ¼ cup milk
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
Instructions
Sheet Pan Brownies
- Place the oven rack in the middle of your oven and preheat to 350°F.
- Spray a 13x18x1-inch sheet pan with cooking spray and set aside.
- In a large mixing bowl, stir together melted butter, oil, sugar, cocoa powder and vanilla.1 cup butter, 1 cup vegetable oil, 3½ cups granulated sugar, 1 cup cocoa powder, 4 teaspoons vanilla extract
- Add eggs one at a time, mixing well after each addition.8 large eggs
- In a separate bowl, mix together flour, baking soda and salt.2½ cups all purpose flour, ¼ teaspoon baking soda, 1 teaspoon salt
- Stir flour mixture into butter mixture until uniform. Fold in chocolate chips.2 cups chocolate chips
- Spread brownie mixture in prepared pan and bake for 25-30 minutes. Allow to cool.
Chocolate Frosting
- Stir together cocoa powder and hot coffee or water. Set aside for a minute or two.⅔ cup cocoa powder, ¼ cup hot coffee or water
- Beat butter until smooth and fluffy. Add the cocoa mixture and mix until combined.½ cup butter
- Stir in powdered sugar, vanilla, and milk. Whip until smooth.¼ cup milk, 5 cups powdered sugar, 1 teaspoon vanilla extract
- Spread over cooled brownies.
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Very yummy brownies, but mine almost overflowed as well. I’m wondering if it has to do with the high elevation I live in. It seems in the comments that only some have issues so maybe it’s where we live. I also didn’t add the chocolate chips to the batter, and I’m so glad I didn’t! I fear it would’ve completely spilled over with the increase in volume of the batter.
Elevation is an interesting idea as to why they are an issue for some folks. Not adding the chocolate chips is a genius way to take the volume down a bit without having to do a lot of math. I am glad you liked them!