This 9×13-inch pan brownie recipe yields a large batch of rich, dense, and intensely chocolatey brownies with shiny crackly tops and melt-in-your-mouth centers. Based off my most popular brownie recipe and developed specifically for a 9ร13-inch pan, this recipe makes even more seriously fudgy brownies that are perfect for sharing.
If youโre looking for a big-batch brownie recipe that bakes up perfectly with shiny crackly tops, ultra-fudgy centers, and rich chocolate flavor in every bite, your search is over!
This 9ร13-inch pan brownie recipe is based on my beloved seriously fudgy homemade brownies, but carefully developed for a larger pan so the brownies stay thick, dense, and deeply chocolatey… not thin or cakey.
Perfect for parties, bake sales, potlucks, or simply stocking your freezer with emergency chocolate, this recipe makes a generous pan of brownies with bakery-style texture and the richest chocolate flavor.
Why You’ll Love This 9×13-Inch Brownie Recipe:
- Thick, dense, extra fudgy brownies
- Shiny, crackly brownie tops
- Chewy edges + gooey centers
- Rich chocolate flavor from 3 sources of chocolate
- Big batch recipe for a 9ร13-inch pan
- Make-ahead and freezer-friendly
- Stay soft and chewy for days
And unlike many large-pan brownie recipes that turn out dry or cakey, these brownies retain their dense, moist texture thanks to a careful ratio of ingredients, as well as our extensive recipe testing!
Recipe Testing Brownies for a 9×13-Inch Pan
My team and I made 15(!!!) test batches in our quest to perfect a brownie recipe developed for a 9×13-inch pan. This recipe is based off my reader-favorite recipe for seriously fudgy homemade brownies, but it wasn’t as simple as multiplying all the ingredients by 1.5x. (Or 1.44x, which is the actual amount of additional area a 9×13-inch pan has compared with a 9×9-inch pan.)
When I originally published that brownie recipe in 2017, I made it in a 9×13-inch pan. However, the brownies were a bit thin; and over the years, I switched to a smaller pan for thicker brownies. They’re excellent.
However, I wanted to revisit the recipe and properly scale it up because sometimes we just need a large batch of homemade brownies! The goal here was to effectively scale up that recipe without losing what makes it special: an intensely fudgy texture with rich chocolate flavor. Brownies can quickly turn cakey in a larger pan if thereโs too much flour or not enough fat. However, these keep the same rich consistency because we use:
- Melted chocolate and cocoa powder
- Melted butter and oil for flavor + moisture
- Both granulated and brown sugar
- Equal parts flour and cocoa powder
The result? Large-batch brownies with chewy edges, melt-in-your-mouth middles, and that signature tissue-thin shiny crackly top. Perfection.
Key Ingredients You Need
- Mostly butter with a touch of oil: There is no question about it… butter provides the best flavor in brownies. However, in our many rounds of testing, the larger pan of brownies kept coming out slightly dry. Finally, we swapped a bit of the butter for oil, which is what makes for extra moist chocolate cake. The moment we tasted that batch, we knew we’d found the solution.
- Chocolate: You need 4 ounces (1 standard bar) of either semi-sweet or bittersweet baking chocolate. Chop it up and melt it with the butter.
- Sugar and brown sugar: Sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center, and migrates to the top, creating that shiny, crackly surface characteristic of a good brownie. The original homemade brownies recipe uses all white granulated sugar, but our larger batches weren’t quite sweet enough. They also tasted a bit dry. So, we swapped some of the white sugar for brown sugar, which has more depth of flavor. As a bonus, it provides extra moisture as well!
- Eggs, plus 1 egg yolk: Eggs are one of the most important ingredients in brownies. They bind, add richness, and provide structure. To properly scale up the recipe, and to keep such a large batch of brownies chewy and moist, we found 1 extra egg yolk is essential. You need 4 whole eggs, plus 1 additional yolk.
- Dutch-process cocoa powder: Though natural cocoa powder can be used, I strongly suggest a Dutch-process cocoa powder (I really like this brand) for a richer, smoother chocolate flavor.
- Chocolate chips: You may think these brownies have enough chocolate already that you could leave out the chocolate chips, but these arenโt optional! They help bulk up the batter so the brownies are thick, plus they help create an ultra-rich, moist brownie texture.
You also need flour, vanilla extract, and salt.
Helpful Recipe Notes
- Warm melted chocolate and butter are the base of this recipe. Warm ingredients help to dissolve the sugar, which helps prevent grainy brownies.
- This recipe requires an electric mixer, either handheld or stand. You’ll use it to whip the eggs (and additional egg yolk) with the sugars. Whipping these ingredients is the secret to a shiny, crackly, tissue-thin brownie top. As you beat them, the sugar begins dissolving into the eggs while air incorporates into the mixture, creating structure and volume. Then in the oven, the heat continues dissolving the sugar and forms that delicate glossy crust brownies are famous for. Whip until the mixture reaches the ribbon stage: pale yellow, thickened, and almost custard-like in consistency.
- Donโt skip parchment paper. Line your 9×13-inch pan for easy removal and clean slicing.
Why Is It Called the Ribbon Stage?
If you stop whipping and lift the beaters or whisk attachment up out of the bowl, the mixture should fall in a continuous stream that creates a trail of folded ribbon lines on the surface that remain visible for 10โ30 seconds before they disappear back into the mixture. King Arthur Baking has a helpful article about this, if you’d like some more information and visuals.
Add the melted chocolate/butter to the whipped eggs and sugars, then add the oil and vanilla:
Sift in the dry ingredients, and then fold in the chocolate chips. Expect a thick batter:
The Best 9×13-Inch Pan for Brownies
I strongly recommend using a light-colored metal baking pan for brownies. Metal pans conduct heat quickly and evenly, which gives the most consistent texture and bake time. Avoid dark-colored metal if you can; they can heat the brownies too quickly.
Glass pans heat slower AND retain heat longer, so brownies tend to take longer for the centers to bake through, while the edges over-bake.
Stick with a silver metal pan for browniesโlike this one or this one.
How to Tell When Brownies Are Done Baking
This can be tricky, so here’s how to determine when these brownies are done:
- Set the timer to 30 minutes as soon as the brownies go into the oven.
- Stick a toothpick in the center and pull it out. If the toothpick comes out thickly coated in wet batter, the brownies need more time.
- Continue to check the brownies with a new toothpick every 2 minutes. If moist crumbs are clinging to the toothpick, the brownies are done. You don’t want a clean toothpickโthat would mean your brownies are overbaked and might be dry. 32 minutes is the most these brownies have ever taken in my oven (if using a light-colored metal baking pan).
Now comes the hard part: waiting for the brownies to cool completely before cutting them. I know, it’s torture! But fully cooled brownies slice much more cleanly and develop an even fudgier texture. If you need a brownie recipe you can dig into right away, try this skillet brownie!
Too much flour usually causes cakey brownies. Be sure to weigh or spoon and level your flour and cocoa powder so you don’t accidentally overmeasure.
Absolutely! Fold in 1 cup chopped walnuts or pecans with the chocolate chips.
Use this very similar recipe for seriously fudgy homemade brownies, which yields 16 brownies in a 9-inch square pan.
You can, but brownies baked in glass pans often take longer and can turn overly chewy and tough around the edges. See the section above on the best pan to use for brownies.
You could use a whisk instead, but it will take some arm muscle and a longer time of vigorous whisking to get the eggs and sugar to reach ribbon stage. I recommend an electric hand mixer or stand mixer with a whisk attachment.
9×13-Inch Pan Brownie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Developed specifically for a 9ร13-inch pan, this recipe yields a large batch of chewy, fudgy, rich bakery-style brownies that are perfect for sharing.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, sliced into 16 Tbsp-size pieces
- 4 ounces (113g) semi-sweet chocolate, coarsely chopped
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 4 large eggs + 1 egg yolk, at room temperature
- 2 Tablespoons (28g/30ml) vegetable oil
- 1 Tablespoon pure vanilla extract
- 1 and 1/4 cups (156g) all-purpose flourย (spooned & leveled)
- 1 and 1/4 cups (105g) unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 and 2/3 cups (300g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) and line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to lift out the finished brownies (makes cutting easier!). Set aside.
- In a small microwave-safe bowl or liquid measuring cup, combine the butter and chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the granulated sugar, brown sugar, and eggs. Beat on medium-high speed until the sugar begins to dissolve and the mixture is pale and ribbon-y, about 4 minutes.
- Pour the warm melted butter/chocolate into the bowl with the sugar/egg mixture, add the oil and vanilla, and beat or whisk to combine.
- Using a fine mesh sieve, sift the flour, cocoa powder, and salt into the batter, then whisk or beat on low speed until combined. Fold in the chocolate chips. The batter will be very thick. Spread evenly into the prepared pan. (A small offset spatula is helpful here.)
- Bake for 30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If the toothpick is completely coated in wet batter, return the brownies to the oven for 2 more minutes. If the toothpick comes out with moist crumbs clinging to it, the brownies are done. Err on the side of under-baking, as the brownies will continue to set as they cool. (A completely clean toothpick means the brownies are over-baked!)
- Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by using the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make-Ahead & Freezing Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-Inch Metal Baking Pan (such as this one or this one) | Parchment Paper | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Silicone Spatula | Offset Spatula |ย Cooling Rack
- Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
- Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I strongly recommend Dutch-process (such as this brand) for a smoother chocolate flavor.
- Smaller Batch: Use this very similar recipe for seriously fudgy homemade brownies, which yields 16 brownies in a 9-inch square pan.
Reader Comments and Reviews
I’d love to try these, but I dont want chocolate chips in my brownies. Do I need to increase the chocolate or cocoa in the rest of the recipe or can they just be omitted?
Hi Wendy, you don’t need to add anything in their place if you omit them, but expect the brownies to be a little thinner, and the bake time may change slightly because of that. Start checking the brownies for doneness a couple minutes earlier, to ensure you don’t accidentally overbake them.
I would love to bake this in one round pan. Would a 10″ or 12″ cake pan work with this recipe? Thanks!!
Hi Jessica, there would be too much batter for a 10-inch round pan. A 12-inch pan could possibly work, but the brownies would be very thick, and we are unsure of the bake time. This post on cake pan sizes and conversions may be helpful to review!
Wow! These are incredible!! I did frost the brownies with the chocolate frosting from the Chewy Frosted Brownies, and it was a great addition!
Very excited to try out this recipe soon. Can I sub the vegetable oil for extra virgin olive oil? Or melted coconut oil? Thanks!
Hi Me, yes, but those two oils have stronger flavors that might compete with the chocolate and butter. Itโs best to stick with a neutral-tasting oil here.
Sally, these look amazing! Curious how do you achieve such perfect cuts on your bars?
Hi June! A light-colored metal pan is key for perfectly chewy edges for brownies. Avoid dark-colored metal if you can; they can heat the brownies too quickly and can leave the edges crispy. Glass pans heat slower AND retain heat longer, so brownies tend to take longer for the centers to bake through, while the edges over-bake.
Hi, June:
I am not sure if they answered your question. When I want neat cuts on brownies, I let the pan cool completely (about 3 hours), then remove the brownies in one piece, and then freeze the block of brownies for 45 minutes, no longer, or they will be difficult to cut. Then slice. This way you will get very neat cuts and neat looking brownies. It also helps to use a Magic Line pan, which has very sharp corners. They are aluminum and a light color as specified. Hope all this helps. Happy Baking!
Question: I’m not a big fan of semi-sweet. Would milk chocolate chips just be too overwhelmingly sweet or could they be used instead? Thanks so much – love every one of your recipes that I have made. They quickly become family favorites!
Hi Susan, you can absolutely use milk chocolate chips instead! No other changes needed.
Iโm beyond excited about these brownies!!! Holy smokes! I used to double the original recipe to make them in a 9×13, but these adjustments to the original recipe are unmatched!!!!! Thank you Sally and team for another amazing recipe.
Just made these and they came out great! I wanted to make brownies, but my 9×9 pan is glass. Opted for the larger recipe and canโt say I regret scaling up! I swapped in choco chips for the baking chocolate, as it was all I had, and they came out great!
Hi Jen, I’m so glad to read this! Thank you for taking the time to report back.
Hi Sally, can I substitute 100% pure unsweetened chocolate for the semisweet?
Hi Barry, you can use unsweetened chocolate in place of the semi-sweet chocolate if you wish. The brownies will have a darker chocolate flavor and will still be plenty sweet. Let us know what you think if you give it a try!
Hi! Instead of microwaving the butter and chocolate together, can I melt them in a saucepan over the stove?
Yes, absolutely. Stir constantly as the two melt together.
Hi Sally, I want add sprinkles to the top of the brownies. Do I add the sprinkles before or after baking?
Hi Maria, you can try adding some to the tops before baking, although the may be tricky to see after the shiny crackly top develops. You could also sprinkle some on top afterwards.
Hi Sally I only have the dark nonstick pan, can that be used instead of the metal pan?
Hi Alicia, we recommend to avoid dark-colored metal if you can; they can heat the brownies too quickly. If you do use one, keep a very close eye on them and know that they may be done sooner.
When I saw this brownie recipe for a 9X13 pan, I made those brownies right away. OMG I wanted to have them for dinner they were so amazing. Having the bigger batch will be great for a party, cookout, or birthday. If you havenโt tried hem yet, give them a try! Thanks, Sally!
Hi Sally, I have loved all the recipes that I have tried from your site.
I have given up on making home made brownies… they have never turned out well so have beening using Ghiaradelli brownie mix. This recipe sounds lucious so I am going to give it another try.
Is the stand mixer whisk attachment used throughout the recipe? Also do you have any tips on how to get the perfect size brownie? I have even used a ruler and they still don’t seem to all be the same size.
Thank you.
Hi Bernice! Yes, you can use the whisk attachment on your mixer. When cutting brownies, we usually just use the pan to cut smaller and smaller halves, does that make sense? So cut the bars in half, then in half the other way, then cut those halves in half… you’ll need a couple extra cuts on the long side of the pan. Then you have evenly cut squares!
Thank you. Am going to give home made brownies another try and use your method for cutting the brownies.
How do you cut your parchment paper to line the pan with? Looks like you use more than one piece. Thank you.
Hi Becky, just one large piece of parchment. You can cut the corners so they fold flat (that’s what we did here!).
Can olive oil or melted coconut oil be used in place of vegetable oil?
Hi Faith, yes, but those two oils have stronger flavors that might compete with the chocolate and butter. It’s best to stick with a neutral-tasting oil here.
Love the bigger size but not fudgy brownies so much. Is there anything that can be done to make them chewier?
Hi Chris, you may prefer this recipe for chewy frosted brownies instead!
Do I have to add the chocolate chips?
Hi Dona, we highly recommend it. They help bulk up the batter for thick brownies, add texture, and even assist with creating that shiny crackly surface. But you could use chopped walnuts instead, if you’d prefer!
If freezing, do I cut them first or freeze as one big piece?
Hi Kris, you could do either, but if you cut them first, you could wrap them in smaller quantities, and then thaw just a few at a time, which can be nice!
Glad you created a larger batch! However Iโll forever make your seriously fudgy brownies in the 13×9 size. Less ingredients and theyโre always a crowd pleaser!
This recipe is 100/10, never fails and is delicious every.single.time!
Sally I’ve been baking your recipes for a while now. When I say I got this recipe in perfect time I mean it. I was in the middle of making burgers cupcakes and I got the email just in time! They turned out great! I baked them in a sheet pan for 15 mins and baked perfect! Thankyou!
Can you substitute regular flour for gluten free flour.
Hi Deb, we haven’t tested this recipe with gluten-free flour, so are unsure of the result. If you decide to try it, please report back!
Can I use a glass 9×13 pan? Dies that affect the bake time? Thanks!
Hi Rochella, we don’t recommend it. Glass pans heat slower AND retain heat longer, so brownies tend to take longer for the centers to bake through, while the edges over-bake, as the glass keeps cooking the brownies after you’ve taken them out of the oven. Metal pans conduct heat quickly and evenly, which gives the most consistent texture and bake time.
Can I use the chocolate frosting from your Chewy Fudgy Frosted Brownies for this? Could I increase it by 1 1/2 times to have good coverage?
Hi Peggy! Adding frosting will definitely make these super rich, but you certainly can! You can use the frosting recipe from these frosted brownies for a light coverage, or 1.5x the frosting recipe.
Hi there! Just wondering if this recipe could be doubled to fill a half sheet pan?
Hi Nicole, we haven’t tried doubling it and baking in a half sheet pan, so we don’t know how they would turn out, and are unsure of the baking time. For best results, make the batter as written twice and bake in two 9×13-inch pans.
I Love this recipe, it’s straight toward and the results are great
These brownies didn’t last in my house for more that 24 Hours.
Canโt wait to try these! Any tips for cutting the brownies without getting large portions stuck to the knife? I do cool them and use a very sharp knife.
Hi Laura! Those are the two main things to ensure they cut cleanly. You can also try dipping the knife in a glass of water and then wiping it clean between each cut. Hope you love these brownies–they are really, really good!
I always cut my brownies with a plastic knife. Brownies don’t seem to stick to the plastic. I saw this on some other site and tried it and it has always worked for me.