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 (which you can also use for these popular 9×13-inch pan dessert recipes!)
- 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
Love your recipes, Sally! Just curious, if I wanted to add pecans, would that change anything with measurements of your Ingredients or bake time? Also, what would your recommended amount be if I were to add pecans? Thanks in advance!
Hi SA! Fold in 1 cup chopped pecans with the chocolate chips.
Thank you for the quick reply!!
I’m curious, will this recipe make a thick (3+inch) brownie or do I need to increase the amount of batter? Thank you!
Hi Cheryl, The brownies are not quite that thick. If you decide to try more batter, keep in mind that it may not bake properly all the way through.
How about 1 cup granulated sugar and 1 cup brown sugar
Change up the semi-sweet chocolate with unsweetened dark chocolate?
Or would the unsweet dark be too bitter still?
I’ve not used much semi-sweet chocolate in recent memory
Some of my favorite cookie bar recipes I have just reduced the white sugar by ยฝ cup and they still turn out great, just a little less sugar – never really noticed any lack of sweet.
Don’t know about actual brownies… Hate to mess up what looks like a yummy chocolatey snack ๐
Hi Bruce, For the best texture, we recommend sticking to the written ratio of granulated to brown sugar. 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!
Unfortunately I don’t have a metal pan but a glass one instead. Could i lower the heat a bit to avoid burning the edges? Fingers crossed it comes out good.
If I double the recipe and use a 9×13 pan, how long should I bake it for? Love the recipe by the way!
Hi Chelsea, we don’t recommend doubling these in a 9×13 pan.
I would like to make these and cut them up into bite sized cubes. Do these turn out too thick for that?
Hi Yasemin, that should work just fine!
An absolutely brilliant brownie recipe, the perfect ratio between chewy and fudgey!
Thank you Sally! This is an excellent recipe! I liked the easy method of melting the chocolate and butter in the microwave. I can tell the recipe has been expertly tested. The combination of different types of chocolates was worth it. I’m addition, I was able to cut the brownies. effortlessly.
Will this recipe still work if you use a disposable 9×13 aluminum pan?
Hi Elizabeth, the brownies may bake a little faster around the edges, but a disposable pan should work fine!
Absolutely delicious recipe! Reminds me so much of the Ghirardelli brownie mix in the absolute best way! I wish there were some more specific temperature notes throughout the process like batter and/or ingredient temperatures needed at different points in the process.
Easy and delicious. Totally worth buying a new pan, because all of my pans (and my neighbor’s) are dark!
Absolutely awesome brownies!!! Easy to follow, great guidance, and so yummy.
Where do I find my saved recipes?
Hi Maureen! You can โcreate an accountโ, and find your saved favorites by clicking on the saved tag next to the heart, or click the magnifying glass at the upper right hand of the page.
Thank you Sally!! These turned out perfect!! I followed your recipe exactly and it really is the best Iโve found for the 13×9 pan!! Thank you so much!!
Hello,
Love your recipes! Can I use 12โ cake pan for this recipe?
Thanks!
Hi Milton, this post on cake pan sizes and conversions should help!
Hi! Iโm Anam, Iโm from India
I just wanted to take a moment to genuinely thank you. I honestly canโt thank you enough for sharing your brownie recipe! It is genuinely one of the BEST brownie recipes Iโve ever tried.
I recently started my own little home bakery, ANAMร BAKES, and the very first recipe I decided to make for my customers was your brownie recipe. And oh my Godโฆ everyone absolutely LOVES them!
Theyโre so fudgy, rich, chocolatey and indulgent โ literally everything I wanted my brownies to be. Everyone who has tried them has been so amazed and keeps complimenting them. โจ
Iโve tried so many different brownie recipes before, but somehow nothing ever felt quite right. But when I tried yours, everything was just PERFECTLY balanced. The texture, richness, fudginessโฆ everything!
Your recipe has genuinely helped me so much as I started my baking journey, and Iโm so grateful that I came across your video.
Thank you, truly, for sharing such an amazing recipe. Sending you so much love and gratitude! โจ
OK so I went down the rabbit hole with this whole scientific explanation of why one must use a light colored aluminum pan…of course all of my pans are dark steel…I live in a smaller mountain town and don’t have a lot of options so I went to Walmart thinking that might be my best bet to find this type of pan but couldn’t find anything so I ended up buying an aluminum disposable pan (Someone else had asked if this would work and Sally said yes) and I’ll be darned…you were right…when baked in that type of pan these are fudgy brownies, perfect texture! I followed the recipe but added some walnuts and they were a smashing success at my family BBQ! Thanks Sally for doing all that research and testing for us!
Could I use mini chocolate chips, or do they have to be regular size?
Hi CH, yes, mini chocolate chips should work just fine here! You can substitute them in an equal amount for the regular chocolate chips. Since they’re smaller, they’ll be more evenly distributed throughout the brownies and melt a little more into the batter, so you won’t get quite as many distinct pockets of chocolateโ-but they should still be delicious.
This may be a dumb question but can the melted semi-sweet chocolate just be chocolate chips?
Hi Bethany, we don’t recommend it. Chocolate chips contain stabilizers to help them keep their shape in the oven, and that prevents them from melting smoothly. Best to go with the baking chocolate bar here.
My pan is dark metal, not light and AI says I can line the pan with aluminum foil to get it to act like a lighter pan, will this work?
Hi Dottie, they may still bake a little faster around the edges, we instruct to line the baking pan with parchment paper regardless. Let us know how they go!