Sheet Pan Fudgy Brownies Recipe

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Questions & Reviews

1. Ruth says:

   4 cups sugar? I have never seen this much sugar in one recipe. Is this a mistake?
2. LaRae Patterson says:

   Agreed! Is that a misprint??
3. Jane says:

   Please address the 4 cups of sugar issue. Thanks!
4. Vanessa says:

   I think the amount is correct...I have seen other recipes for this same amount of sugar. I think it’s because it’s making such a large amount of batter to fill the sheet pan.
5. Beth says:

   Wouldn't it be nice if the author of the recipe would weigh in one way for the other on the amount of sugar written here (which does seem like a lot)? Hate to think things just get posted and no one reads the comments.
6. Cyd says:

   Sorry Beth. The author is looking into it. She moved last week and things have been very busy. We'll pass it along as soon as we get word. Thanks for your patience.
7. Elyse says:

   Hi Jane! The recipe above is correct. Thanks!
8. Elyse says:

   Hi Beth! Sorry for the slow response. The recipe above is correct. They are a very fudgy, dense brownie so the sugar content is higher than the flour. Let us know what you think if you try them!
9. Elyse says:

   Hi LaRae, the recipe above is correct. Thanks for double checking for us!
10. Christina says:

    This recipe didnt combine good at all dissapointed has to add almond milk for it to mix
11. Susan Kerr says:

    I just threw out the entire pan that I made. For me, it was too much butter. I feel like that was a mistake. Instead of 2 cups (which equals 4 sticks of butter!) should it be 2 sticks of butter, or 1 cup? This was a complete mess! Spilled over in my oven! I bake a lot so this is very unusual for me to throw out an entire pan, but it did not turn out at all. So disappointing.
12. Tammy G says:

    I tried these today and sprayed my pan really well but they still stuck really bad. Any sgguestions? Als the edges ended up really hard. Were they cooked too long?
13. Alissa says:

    I too had to throw out the entire pan due to too much butter in the recipe. It was not edible. I agree that it should be 1 cup of butter as opposed to the two cups listed in this recipe.
14. Lisa Browning says:

    I’m not trying to be critical but I’m in the process of making this recipe. I’ve never come across a recipe that mixes things so strangely. Eggs and cocoa? This makes a huge mess and it’s not combining well. Usually recipes call for eggs mixed with sugar, then cocoa and melted butter mixed together. Can you review the directions and confirm please? Thank you!
15. Allyson says:

    I’ve made these so many times and typically love them except for they are a bit greasy. Tonight I made them and they rose over the pain and started spilling out. It was odd & I'm not sure why it happened.
16. Marcie says:

    Not worth the time or money. So disappointed.
17. Marcie says:

    Seriously. Another trip to the grocery store because these were a total bust. I was trying to make birthday treats and this is NOT a credible recipe!!
18. Stacey Scribner says:

    I made these brownies and they were amazing!! I followed the directions exactly. A keeper!
19. Cyd says:

    Hi Stacey. We are so glad you liked Six Sisters Sheet Pan Fudgy Brownies. They make a lot to feed a crowd. Thanks for stopping by and have a terrific week.
20. Brownie lover says:

    Made these for Christmas. They turned out dry and gross. Was a waste of the money for the cost of the butter. Won’t be making them again.
21. Denise Wood says:

    I just made these tonight for my daughters baby shower, tomorrow. I also thought it was strange adding the eggs and cocoa. I mixed it all by hand in one bowl. At first it was difficult but keep up with the mixing, it does come together. The amount of sugar and butter is alarming but the brownies are dense, fudgey and delicious, just how I prefer them. I’m only cutting them into small squares, as they are rich. Thanks!
22. Ruth says:

    I made these today and followed the recipe exactly. They turned out amazing! I used a 20" x 13" pan, it made a lot. I'm making them for my granddaughter's basketball dinner. I'm sure they will love them. I read all the comments before I started to make them, so I was a bit hesitate. I'm glad I continued with the recipe! Thank you Six Sisters' for the recipe.
23. Jim says:

    What a mess. Overflowed in the oven and threw them out. So wish I had read the comments before making these.
24. Carolyn says:

    Should have read the comments before trying this recipe.... The ingredients were close to my moms recipe which is yummy. She wasn’t around for me to get the recipe from so I tried this one. Too much cocoa powder (I would only use one cup). Too much butter. Not terrible. But not one I will make again. Finally got the recipe from my mom, and am sticking it where I won’t loose it again....
25. Jessi says:

    Total mess. Mixing the cocoa with the eggs, later really dry, hard to spread in the pan...and the results...no comments. Sorry not keeping it
26. Krista says:

    Delicious 😋 my 6 kids love these we actually doubled up and did two sheet pans (some for freezing for my large family). As for the taste they are amazing! As for comments about sugar- it’s a cookie! Cookies are a sweet dessert meant to be eaten in moderation and if concerned I don’t recommend eating delicious cookies because that is exactly what these are- Delicious! The beauty to making your own as well you can cut as big or small as you please.
27. Christina says:

    Same problem. Biter just boiling in top after 45 minutes and it never set up.
28. Kerryn says:

    I made these as per the recipe and they are divine. Just a describes moist and fudgy. Will definitely be making them again!
29. Courtney King says:

    4 cups of sugar is not correct. This is the worst recipe for brownies EVER!
30. The Good Chef says:

    You people are nasty and rude. If you don’t like this recipe, go find another one! If you aren’t smart enough to tweak it without asking, then you don’t know how to bake anyway! This recipe makes delicious brownies, if you don’t like them move on!!!
31. The Good Chef says:

    Yes they are!!
32. The Good Chef says:

    Yes it is, the amount of sugar is equal to the amount of flour. I’ve used this recipe several times and it is delicious!
33. Connie says:

    I’m over 70 and love to bake I learned that I always thought that a jelly roll pan was a half sheet pan. Wrong. It is 10x15 and a half sheet is 18x13. I think that is the problem with some of the reviews. I’m waiting to get the right pan and will try this. Love you recipes
34. Sierra Dugan says:

    I'm sad to leave an upsetting review but I'm going to give this recipe a thumbs down. I'm wondering if the butter ratio is incorrect because it started separating like 40 min into baking and caused a huge mess. Niw that it's cooled down, the butter has seperated and just looks like a liquid, gooey, inedible mess. I like the ingredient list, I would readjust it if I were to make it again. Smells amazing though! Thank you.
35. The Good Chef says:

    Maybe you used the wrong pan. I added the butter in at the beginning with the eggs and vanilla, then added the dry ingredients... if that helps. I have never heard of butter separating and 40 minutes was Too long in my oven. There definitely should not have been anything gooey leftover so something was not right.
36. Marla says:

    The taste is good, but mine overflowed in the oven! How do you keep yours from doing that?
37. Momma Cyd says:

    Your pan needs to be at least 18 x 13 x 1. With those 1 inch sides it should hold it all in. I did see where one lady used a 20 x 13 inch pan and was very pleased. If you are afraid of it spilling over, maybe just leave out a little of the batter. I'm sorry it overflowed a little.
38. Jessica Anderson says:

    This recipe overflowed the pan about 20 minutes into baking.
39. Momof4 says:

    Best brownies ever! Don’t listen to the bad reviews. Follow the directions and put in a jelly roll pan. I’ve never had my brownies disappear so fast!

    
40. Momof4 says:

    Use a jelly roll pan
41. lin says:

    waste of ingredients and time. sorry to say. it boiled over and burned on the bottom of my oven, like another reviewer said. and i'm not a novice baker.

    
42. Robert says:

    I really appreciate this recipe, but how much nuts or other add-ins would you use? I have priced out the recipe, and it's very reasonable.

    
43. Momma Cyd says:

    I would think a cup each of nuts and M&M's would be plenty if you are adding more than one add-in. If only adding in 1 add-in, maybe go with 1 1/2 cups.
44. Amateur Baker says:

    It’s really sad people don’t read. This recipe turned out great! The ingredients and amounts worked well in this recipe. I used my Kitchen-aid stand mixer. For those reporting brownies “sticking to the pan”, you’re probably not putting enough non-stck cooking spray on the cookie sheet. You can even put parchment paper and then cooking spray… that should help too! And yes, 4 cups of sugar is right. Remember, this is for 24 brownies, not a pan of 8 brownies you get with a store-bought mix using an 8”x8”. My results… Very fudgy, dense, and delicious!

    
45. J Oz says:

    I had the same problem! I'm so irritated right now, between the total waste of ingredients and my whole house being smoky and stinky. Absolutely awful! Wish I would have read the comments earlier.
46. Mindy says:

    I used the right size jelly roll pan and added pecans to half the pan. It spilled over halfway through baking, and I think it’s because of the added nuts. If you add any mix-ins, make sure you leave out some of the batter. No butter separation here!

    
47. Jan Mosher says:

    The recipe is accurate. A standard cookie sheet is not a half sheet. Your pan must be at least 18x13. I used parchment paper rather than grease the pan. The brownies were a huge hit. The only complaint was with such a large pan there were not enough edges and corners! Don't sweat the sugar and butter too much, the ratio is comparable to a more standard sized recipe. This makes a lot of brownies. For those that struggled with the recipe, I found it took quite a bit of time in the stand mixer to incorporate the ingredients fully. Be patient with the mixing.

    
48. Susan says:

    Taste a bit of unsweetened cocoa powder and you will know why the 4 cups of sugar are needed. The recipe is correct and delicious. The pan size is 12"x17"x1". Also, if you overheat the butter in the microwave it will split and become greasy. Microwave on 50% power until butter is really soft and just starting to melt so it incorporates into the batter. I also used the traditional mixing of ingredients: eggs, sugar, butter, vanilla first then the dry with the flour last and barely mixed in to keep the brownies tender. Hope this helps.