Brownie Tray Recipe

Preheat and line

Preheat oven to 350°F (175°C). Lightly grease a half sheet pan (approximately 18 x 13 inches) or a 13 x 18-inch rimmed baking sheet with 1–2 tablespoons vegetable oil or butter. Line the pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.

Place 1 cup (8 oz) chopped semi-sweet chocolate and 1 cup butter in a heatproof bowl. Melt using a double boiler (set bowl over simmering water) or in 20–30 second bursts in the microwave, stirring between bursts, until smooth and fully combined. Set aside to cool slightly (about 5 minutes).

In a large mixing bowl, whisk together 2 cups granulated sugar and 1 cup packed light brown sugar. Add 4 large eggs, one at a time, whisking well after each until combined. Whisk in 2 teaspoons vanilla extract. Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture, whisking continuously until smooth and glossy. If using 1 teaspoon espresso powder, whisk it into the melted chocolate before combining.

Sift together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon kosher salt, and 1/2 teaspoon baking powder into a medium bowl to remove lumps. Gradually fold the dry ingredients into the wet mixture with a rubber spatula until just incorporated — do not overmix. The batter will be thick and fudgy.

Fold in 1 cup chocolate chunks or chips and 1 cup chopped nuts if using, reserving a handful to scatter on top. Scrape the brownie batter into the prepared lined sheet pan and spread in an even layer using an offset spatula. Smooth the top and sprinkle reserved chips/nuts and 1 teaspoon sea salt flakes evenly over the surface.

Bake in the preheated 350°F (175°C) oven for 20–28 minutes, rotating the pan halfway through for even baking. Because this is a tray of brownies, baking time depends on pan depth — check at 20 minutes. The brownies are done when the edges look set, the center is slightly glossy and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For chewier brownies, err on the shorter end of the time; for more cake-like, add a few minutes.

Remove the pan from the oven and allow brownies to cool completely in the pan on a wire rack (at least 1 hour) so they firm up. Use the parchment overhang to lift the brownies from the pan. Transfer to a cutting board and slice into 24 equal squares with a sharp knife, wiping the blade between cuts for clean edges.

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap tightly and freeze for up to 3 months; thaw at room temperature before serving.