Large Batch Brownies
Large batch brownies feel like a warm hug on a plate. They’re indulgent yet simple, and perfect for sharing. Made with rich chocolate, they’re easy to whip up and are sure to disappear in a flash. This recipe is my go-to for those occasions when I need a quick dessert that caters to a crowd or calls for leftovers that can be stashed away.
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Servings: 24
Equipment
- 9x13 inch Baking pan
- Whisk
- Spatula
- Microwave-safe bowl
- Parchment paper
Ingredients
- When it comes to making these large batch brownies you might be surprised at the simplicity of the ingredients. Let’s gather what you’ll need:
- - 195 grams 13 tablespoons unsalted butter, chopped
- - 250 grams 1 and 2/3 cups dark chocolate (around 60% cocoa), coarsely chopped
- - 4 large eggs
- - 300 grams 1 and 1/2 cups granulated sugar
- - 2 teaspoons pure vanilla extract
- - 105 grams 3/4 cup all-purpose flour, sifted
- - 40 grams 1/2 cup unsweetened cocoa powder, sifted
- - Pinch of salt
- - 160 grams 1 cup chocolate chips
- - 100 grams 1 cup walnuts, roughly chopped
- - 1 teaspoon espresso powder optional for added flavor
- - 50 grams 1/4 cup brown sugar (for a richer taste)
- Feel free to swap in your favorite chocolate or nuts as this is a versatile recipe that invites a personal touch.
Instructions
Step 1: Preheat and Prepare
- Start by preheating your oven to 180°C (350°F), or if you're using a fan-assisted oven, set it to 160°C (320°F). Grease and line a 9x13 inch baking pan with parchment paper. This ensures your brownies will come out easily without sticking, allowing for neat portions when you cut them.
Step 2: Melt Chocolate and Butter
- In a large microwave-safe bowl, combine the chopped butter and dark chocolate. Heat this mixture in the microwave, pausing every 20 seconds to stir. You want it to melt evenly and turn into a smooth blend. Be careful not to scorch it; you’re aiming for a liquid form that smells heavenly!
Step 3: Whisk the Eggs and Sugar
- While the chocolate mixture is melting, grab another bowl and whisk together the eggs, granulated sugar, and vanilla extract for about 30 seconds, until the mixture is light and creamy. This will help incorporate air into the batter, giving it a nice rise and fluffy texture.
Step 4: Combine Wet and Dry Ingredients
- Next up, gently add your flour, cocoa powder, espresso powder, and salt to the melted chocolate mixture. Pour in the egg and sugar blend, too. Use a spatula to mix everything until you form a thick, even brownie batter. Be careful not to overmix it; just stir until all ingredients are combined.
Step 5: Add Chocolate Chips and Walnuts
- Fold in the chocolate chips and chopped walnuts. These won’t just add to the flavor; they’ll also give the brownies an exciting texture. Nobody likes a one-note brownie, right?
Step 6: Pour and Bake
- Pour the brownie batter into your prepared pan and use your spatula to smooth it out. Now it's time to pop this delightful mix into the oven. Bake for about 35-40 minutes, or until the top is glossy and a toothpick inserted into the center comes out with only a few moist crumbs. You don’t want a dry brownie, trust me!
Step 7: Cool and Cut
- Allow the brownies to cool completely in the pan. Once cool, lift them out using the parchment paper, and cut them into squares. You can store the brownies at room temperature or in the fridge for a cooler treat. Remember, they also freeze beautifully for times when you need a last-minute dessert.
Notes
- Use Quality Ingredients: The better your chocolate and butter, the richer your brownie will be. You won’t regret splurging a bit here!
- Don’t Overmix: When combining your wet and dry ingredients, mix until just combined to ensure fudginess.
- Let Them Cool: Cooling in the pan allows them to set properly, making them easier to cut.
- Brownies Taste Better Over Time: Allowing brownies to sit overnight enhances their flavor.
- Customize with Toppings: Get adventurous! Top your brownies with sea salt or a drizzle of caramel for a gourmet touch.