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Sheet Pan Dessert for a Crowd with Easy Cleanup - Simple, Big-Batch Sweet Treat

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 1/2 cups mix-ins (choose a combo): chocolate chips, white chocolate chips, chopped nuts, dried cherries, toffee bits, or shredded coconut
  • Optional: 1/2 teaspoon almond extract or 1 teaspoon cinnamon, flaky salt for finishing
  • Nonstick spray and parchment paper for lining the pan

Instructions
 

  • Prep the pan: Heat oven to 350°F (175°C). Lightly spray a rimmed 13x18-inch half-sheet pan and line with parchment, leaving overhang for easy lifting.
  • Whisk wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Add eggs and vanilla; whisk until smooth and slightly thick.
  • Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Stir dry ingredients into the wet mixture just until no dry spots remain. Do not overmix.
  • Fold in mix-ins: Gently fold in your chosen 1 1/2 cups of mix-ins. If using almond extract or cinnamon, add now.
  • Spread the batter: Dollop batter across the pan, then use an offset spatula to spread it into an even layer, reaching every corner.
  • Bake: Bake 16–22 minutes, rotating the pan halfway through. Edges should be golden and set; the center should look slightly glossy but not jiggly.
  • Finish and cool: If using, sprinkle a pinch of flaky salt over the top while warm. Cool in the pan on a rack for at least 20–30 minutes.
  • Slice and serve: Use the parchment overhang to lift to a board. Cut into 24–30 squares. Serve warm or at room temperature.