Sheet Pan Brownies with cream cheese frosting and a chocolate drizzle are sweet, rich and fudgy. These sheet pan brownies are perfect to feed a crowd and will fix those chocolate cravings!
4sticks butter or 2 cups *I use salted butter but either works
11.5oz. packagemilk chocolate chips *12 oz. package is fine too or about 2 cups
1 1/2cupswhite sugar
1 1/2cupsbrown sugar
5eggs
1tbspvanilla extract
2 1/4cupsall purpose flour
3/4cupsunsweetened cocoa powder
1 1/2tspsalt
1tspbaking powder
Cream Cheese Frosting
8oz.cream cheese, softened
1stickbutter or 1/2 cup, softened
1 tspvanilla extract
3 cupspowdered sugar*or more if you want it thicker
Chocolate Drizzle (Optional)
1 1/2cupsmilk chocolate chips*semi sweet works too
2tspbutter
Instructions
Preheat your oven to 350°. Grease your half sheet pan.
In a microwave safe bowl melt your butter. Set aside.
In a microwave safe bowl melt your chocolate chips for the brownies (11.5 oz. to 12 oz bag or 2 cups). Melt them in 20-30 intervals, stirring in between until the are fully melted and smooth. Be careful to not let them burn. Set aside.
In a large mixing bowl add your melted butter and both sugars. Mix well using a large spoon.
Next, add in your eggs and vanilla. Mix well.
Add your melted chocolate chips to the bowl and mix well again.
Last add your flour, cocoa powder, salt and baking powder. Mix it until all of the ingredients are mixed in. Do not over mix.
Pour the batter into your greased half sheet pan, spreading the batter evenly in the pan.
Let the brownies bake for about 35 minutes or until a toothpick comes out clean when poked in the center. (I like mine a bit fudgy so I bake mine 35 minutes and the toothpick comes out with some cooked fudgy chocolate on it but it is not runny). The edges will be baked and bumpy and the center should be shiny and set.Every oven cooks different so check your brownies at 30 minutes and bake as needed from there.
Take the brownies out of the oven and let them cool completely before frosting them.
The Frosting (I make my frosting while the brownies bake)
In a stand mixer with the whisk attachment, or using a hand mixer or by hand, add all of the frosting ingredients and mix until smooth and creamy! Make sure the butter and cream cheese is fully softened or your frosting will be lumpy. TIP: I put my butter and cream cheese on my stove top so the oven heats them and warms them so they are softened perfectly.
After the brownies are cooled completely, frost the brownies.
Chocolate Drizzle
In a microwave safe bowl, melt your butter and chocolate chips until smooth and fully melted. I melt mine in 15 second intervals, stirring in between until the chocolate is fully melted.
Scoop the chocolate into a small zip top bag and seal the bag. Cut a small hole in the corner of the zip top bag.
Gently squeeze the chocolate making lines width wise about an inch apart on top of the cream cheese frosting.
Then, starting on one end of the pan, take a toothpick and run the end of the toothpick up lengthwise through the chocolate stripes. (The opposite way of the chocolate stripes so you are running through them as you move up). Repeat with the toothpick running it up and then down (going the opposite way each time) about an inch apart. This will leave a pretty streaked pattern on top!
Cut, serve and enjoy!
Notes
You do not have to frost these brownies! They are delicious on their own and still feed a crowd! Make some Homemade Chocolate Sauce and make them into a brownie sundae!The chocolate drizzle is optional! It is fun to add holiday sprinkles or use a gel frosting in place of the chocolate drizzle to make them for the holidays. Get gel frosting in the colors of the holiday (red and green for Christmas or red and pink for Valentines Day, etc.) and make the lines just like you would with the chocolate drizzle.I do not refrigerate the brownies even with the cream cheese frosting. We have never gotten sick, but if it freaks you out, you can refigerate them.
Nutrition information is automatically calculated and should only be used as an approximation.