Sheet Cake NOT CAKE Brownies

These brownies are rich, moist, and chewy with an icing that seals this dessert with love. Made on a sheet pan, it’s not a cake, it’s not a jelly roll cake, it’s a big stinkin’ brownie —queue the drooly 🤤 emoji. It can feed a whole classroom, your family, or your event. (Or just have some and freeze them for later!)

I love how different these are made. So here’s the story. A very good friend of mine has a mother that makes the best, I’m talking THE BEST Chocolate Sheet Cake. The technique in making it is very different for me and I love that! I’ll have to post her recipe if she’s ok with that 😉. Yet, in this case, I wanted to do a decadent chocolate Brownie that gave homage to her technique and style. It took me a couple of times to make this the perfect brownie, but…here it is. Oh, and by the way, I will be keeping this technique under my belt for many years to come! Thanks “G”! Truly the best!

The Brownie

First and foremost, I want to mention, the Icing is literally just icing on the cake—I mean, brownie—and isn’t necessary but really puts a nice touch to it. I also like how I can add toppings to it with the icing.

If it wasn’t Valentine’s time, I would have gone for the Maraschino Cherries or a nut for a topping. “G” uses chopped pecans. A crunchy nut is perfect to break up the sweetness here. (Although most kids prefer sugar on sugar 😆)

This is such a moist and chewy bar that it can easily be cut in any shape. Since it is so moist, you may need to refrigerate or freeze before shaping. Oh the shapes and places we could go with these!

How to make Sheet Cake NOT CAKE Brownies

Step 1

Get all supplies out. Are you tired of me saying this? Cause maybe it’s for me. Maybe I run around the kitchen for every ingredient as it comes up in the recipe. 😝 hehe.

You’ll need a medium sauce pot (Or 2 if you don’t want to clean the first batch), a mixer, bowl scraper spatula, sifter, measuring spoons and cups, parchment paper, and a sheet pan.

Then get all ingredients out like Cocoa Powder, Baking Soda, Flour, Semi-sweet Chocolate Chips, Instant Coffee, Sugar, Salt, Buttermilk, Eggs, Vanilla, Half and Half, lots of butta, and Powdered Sugar for the Icing.

Preheat oven to 400 degrees. Line your sheet pan (aka jelly roll pan) with Parchment Paper or spray with Pam.

Step 2

Bring the Sauce Pot to medium and add the butter, chocolate chips, unsweetened cocoa powder, and coffee granules until melted and combined. I use a whisk to combine well.

Let cool while you combine the dry ingredients.

Step 3

With a mixing bowl (for a hand mixer) or the mixer stands’ bowl, place the sifter on top of the bowl and dump in the dry ingredients. Add flour, sugar, salt, and baking powder.

Step 4

Add buttermilk, eggs, and vanilla to the dry ingredients and let it stir in just a couple of times to get it started and the eggs broken.

Add the cooled chocolate mix to the flour egg mix and combine until smooth—about 1 minute. There shouldn’t be any streaks of egg or flour in the mix, it should look like chocolate pancake batter. (Yum that sounds good)

Step 5

Pour into parchment lined (or sprayed) sheet pan. Make sure it is spread evenly to the edges and in the center.

Bake at 400 degrees and for 18 minutes. A toothpick should be able to go through it but really, you will see it spread and have a broken chocolate pattern on the top. It’s quite beautiful. Chocolate is beautiful. Ahh.

How to make the Brownies Icing

This is totally optional. It just adds a bit more variety and uniqueness to it. Plus it’ll facilitate sprinkles and/or nuts. Here is how you make it.

Step 1

In the same sauce pot (doesn’t even need to be washed out) bring to a medium temperature. Add butter, half and half, cocoa, and powdered sugar.

Step 2

Bring it to a tid-bit of a boil, just enough to make a thin syrup and be well mixed with no chunks.

Step 3

Pour onto brownie (warm or cold). Take a spatula and spread it to the edges.

Your’e done!

Let cool completely (cooling rack or not) then cut into rectangles or your favorite shape.

Can you freeze it for later?

You bet!

It does Freeze well! Keep up to 3 months in the freezer in an air tight container.

Pin this so you will know where it’s at!

Just hover over the image and pin it to your favorite board.

The Sheet Brownies “how to make” Video

Y’all have any questions? I’d love to hear them! Comment below and I’ll get back to you as soon as I can!

Love to you and your Love (of Brownies 😂 )!

Whether you have a loved one or not, be good to yourself. You deserve it!

Franny Pants

Did you see the Cherry Sopapilla Cheesecake? Cheaters version! Made with Pilsbury Sheet dough and a ta die for dessert!

The Brownie Recipe: