Chocolate Sheet Cake Brownies

These should come with a warning: make at your own risk. If you don’t make these for a large group or party, you will eat them all.

This recipe makes so many that I took a big towering plate of brownies to work – and still had some leftover to snack on for the next few hours (days….I mean days!).

Just the frosting alone is addicting! The chocolate chips (and butter) give it the perfect sweet light chocolate flavor. For example, right after talking about our plan for the gym in the morning, Ryan and I stood in the kitchen scraping every last drop out of the frosting pan. Soo about that treadmill, am I right?


For years, I only knew these brownies as “Sue’s Brownies.” She was a friend of my mom’s when we were stationed in Newport, Rhode Island while I was in elementary school. She was from Nebraska and always shared amazing family recipes! We didn’t live there long, but my mom has continued making Sue’s “famous” brownies since. And when I started craving these the other day, I knew no boxed brownie mix could compare!


PS These brownies are even better when mixed with vanilla frozen yogurt and mini M&M’s… just a guess?

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Chocolate Sheet Cake Brownies


  • 1/4 lb butter, softened
  • 1 C sugar
  • 4 eggs
  • 1 t vanilla
  • 1 can chocolate syrup (or pour 16 oz from the bottle of chocolate syrup)
  • 1 C + 1 T flour
  • 1/2 t baking powder

Preheat the oven to 350* and prepare an 11 x 15 in. pan (a jelly roll/sheet cake pan is best) or two 9 x 9 in. pans. First, beat the sugar and butter together. Add the eggs, vanilla and chocolate syrup and mix. Next, add the flour and baking powder and stir until combined. Pour in the pan(s) and bake for roughly 30 minutes.

For the frosting:

  • 6 T butter
  • 6 T milk
  • 1 1/2 C sugar
  • 1/2 C chocolate chips

Start with the butter, milk and sugar in a small saucepan. Bring to a boil and boil for 30 seconds. Then, take it off the heat and add the chocolate chips.  Beat with a whisk until thickened.  Pour over slightly cooled brownies. Let frosting set completely before cutting (overnight, or stick in the fridge to speed up the process).  Enjoy!