My Go-To Brownies (Baked on a Sheet Pan) - by Chef Dominique Ansel

Baking cakes and brownies on a sheet tray (that’s at least 1” tall) allows for an even uniform layer, so you can cut it into any shape you’d like, from individual bites to a large round for the base of a layered cake. It’s how we assemble cakes here in our kitchens, and I’ll show you how in my book, Everyone Can Bake. (Link in bio⬆️) Here’s what you’ll need:

INGREDIENTS
(*Note: this recipe makes a big double batch since we’re filling a whole sheet tray; half this recipe if you're using a standard 8" round or square cake pan):
300 g (2 2/3 sticks) unsalted butter, at room temp
600 g (3 cups) sugar
270 g (6 large) eggs
140 g (1 cup + 8 tsp) cocoa powder
6 g (1 tsp) salt
8 g (2 tsp) baking powder
230 g (2 cup) AP flour
450 g (16 oz, or 2 2/3 cups) chocolate chips*
*I used Valrhona Caraibe 66% dark chocolate chips for this, but you can use milk chocolate chips or a combo of both

EQUIPMENT:
Standard half sheet pan that's at least 1-inch tall or higher (you can use an 8" round cake pan or square baking pan too, but will need to half the recipe)
Silicone mat
Mixing bowl
Spatula
Whisk

1. Preheat oven to 350°F (175°C).

2. Combine butter and 200 g (1 cup) sugar in a medium saucepan. Heat over medium, stirring slowly, until sugar dissolves and butter has melted, 1-2 min.

3. Whisk together eggs and remaining 400 g (2 cups) sugar until smooth.

4. Pour sugar mixture into egg mixture, whisk to combine. Add cocoa powder, salt, baking powder, and flour. Whisk to combine. Fold in chocolate chips with a spatula until evenly incorporated. Pour batter into the sheet pan lined with a silicone mat until it reaches halfway up the sides. Level surface with a spatula if needed.

5. Bake for about 25 min if using a sheet pan (if using a square baking pan or round cake pan, baking time will vary). Because of their dark color, it’s harder to tell when brownies are ready. Look for the top to set, with a few cracks in the surface.

6. Let the brownie cool completely on the sheet pan, then gently run an offset spatula around the edges to loosen from the pan. To unmold, place a piece of parchment paper on top of the brownie, then another sheet pan on top. Invert, then gently peel away the silicone mat. Set aside until ready to glaze with caramel.

Check out my book, Everyone Can Bake (www.DominiqueAnselBook.com), for the full Soft Caramel recipe. Happy Baking, everyone!

(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)

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