I have no experience with using extra large pans with brownies so I don't know how they will react, but in general as far as I recall, brownies don't rise much in the pan so as long as you don't overfill the pans and watch the cooking time seems like you would be OK. They will probably bake faster than you expect. If you've never made this mix before you might try out a test batch in a smaller pan and see how they react. Brownies don't really bake very long so it might be worth it, and if you have extra brownies left over, not really much of a tradgedy!

As for the butter, I know I do it in reverse (sub oil for butter) so it should work. I can't see any reason melted butter couldn't be subbed for oil. In fact, I might try that the next time I make brownies. Oh, and when I make brownies from scratch I use cocoa powder mixed with melted butter, so clearly that is OK.

Thanks, I forgot that they don't rise much, at least the from scratch ones I make don't because my recipe doesn't have any leavening. I want to put caramel sauce with nuts on the top after baking, tho, so I guess that could be a mess if the pans are too full. Maybe I'll have to do 4 9x13 pans...guess I could bake them in 2 batches and just switch them around in the oven part way through the baking time. I was just dreading 4 individual batches.

Yeah, you might have a gooey mess with the caramel on top. A delicious mess though!
Do you put the caramel on before or after baking? The reason I ask is I want to try that recipe. Caramels or caramel sauce? I once had some caramel sauce to get rid of, I was afraid it would be too runny though. I ended up mixing it with coconut for some delicious results. But I still want to try my hand at turtle brownies!

I routinely get donations of brownies done in half sheet pans, for funeral lunches....so I know it will work....got to be careful not to over bake because they can get pretty crispy on the edges!
I would fgure out the volume on one packet....measure the dry mix and figure out how much oil, liquid eggs etc... Then measure that amount of water and pour into your sheet pan....add 1/3 more water ( to allow for leavening) and see what you have?..
I think you will be fine with 2 pouches in the 16 by 12 sheet pan.....but measure it out to be sure.
Linda C

Well, this is my first attempt, so I'll let you know how it goes. I've looked at many recipes, so am combining the methods of a couple and, of course, cheating by using a mix. I hope they are edible. If I were only making brownies, I'd just do it right, but I am making appetizers for 250 people (not all the appetizers, but a couple different kinds) and babysitting my 2 year old grandson until 7:30 tonight - so I do have a time crunch as the event is at 6 pm tomorrow. I also am going to make that tiered cake replica out of watermelon that was posted recently. It's going to be a late night and a long day tomorrow!

I'm using this method, but am using melted candy caramels instead of making my own. I think if they are ooey gooey enough people will like them, even if not homemade.

Here is a link that might be useful: Turtle Brownies with Sea Salt

Thanks, Linda, but I only have jelly roll pans not 1/2 sheet pans - they are different, right? I'm worried now if I use mine that the brownies will be too skimpy, or when I pour the caramel on them it will run off the sides of the pan.

olychick, I use the aluminum baking pans from Sam's Club and they are about an inch deep, not the traditional two inches. they are the size of half sheet pans but not as deep, what my Grandmother used to call a "jelly roll pan". I mostly use them for cookies but occasionally use them to bake "double" batches of brownies. It works fine and even gives me room to frost them, although I haven't used a topping like caramel.

I also use them for Texas Sheet Cake and the pans are big enough to allow me room to pour the liquid frosting over the warm cake without overflowing the sides, so I think you'll be fine.

Annie

Annie, thank you, that was exactly what I needed to know. I decided that if they are too thick to allow room to pour the caramel, when they are cool, I can cut them each into two pieces and put into smaller pans for receiving the caramel-pecan topping and chocolate garnish.

Well, the first pan is out of the oven and looks great! Second one just went in and I expect it to be the same. Thanks so much. I am very happy to have these baked in 2 batches instead of 4. If the finished brownies taste as good as the batter (I used 1/2 butter in place of the oil) I think I may be a convert to this mix...although who needs 6 pouches of brownie mix in her home at one time?

Olychick - I'm a bit late in replying, but I've used the Costco Ghiradelli mix in the past. I routinely used 2 packets of mix in a 9" x 13" pan because I like thick fudgey brownies. You could try it later, just to see if you like brownies this way. I cut the brownies fairly small because they're so rich.

Agree that you may not need the giant box of brownie mix, but it comes in handy when you need to get something together in a rush. DH thinks the mix is too sweet, but most people really like it. I don't buy the mix any more because we don't eat sweet stuff as much as we once did, but I have friends who keep it in the pantry as a staple.

Cheryl

olychick, I never bake brownies from a mix, only from scratch, because they are so darned easy. It's good to know that the Ghiradelli mix is pretty good, though, so if I'm ever somewhere (like Mother's) where baking ingredients aren't always on hand I'll know that I can buy a box instead of all the ingredients. She'd be perfectly happy with it anyway, mix or from scratch.

I'm glad the pans worked for you, I was trying to visualize how much room caramel topping would need. Not much in my house, I'd eat the topping before I'd eat the brownies, LOL.

Annie

Thanks, Cheryl...I agree it would be handy, but I can imagine making them, oh, every time I got a hankering for chocolate or something sweet and believe me, I don't need that extra convenience for that kind of food! I usually use the Baker's one bowl brownie recipe that is almost as convenient...unsweetened chocolate, butter into the micro, stir in eggs, sugar and flour, some vanilla and voila! Great brownies. Just not quite as tempting to make as a mix.

That said, these look GREAT this a.m. I'm melting the caramels and toasting the pecans right now. Hopefully I can stay out of them until my event tonight :)

Okay, the Salted Turtle brownies were a hit! The jelly roll pans worked fine - I turned halfway through baking and they cooked evenly. Perfect depth and the caramel sauce was filled with pecans so didn't run at all so I didn't need any extra depth for it. Chilled, then cut them and sprinkled with med. grain sea salt. I only had the large crystal but whirled it in my mini food processor until it was the right size. And that Ghirardelli mix is fantastic. Who knew? I subbed butter for about 3/4 of the oil.
Thanks for your help!

I like G. brownies better than most homemade, the ones with the fudge topping always get raves too.
I'm glad yours turned out great!