There are two kinds of people in the world: fudgy and cakey. I’m cakey! And I never make a small pan of anything. I make a large batch of these brownies for a crowd and freeze the leftovers.–Ina Pinkney
LC Brownies For A Small Crowd Note
“Cakey and chocolatey and everything a brownie should be.” “Sure satisfies a chocolate craving.” “A nice balance between a cakey and a fudgy brownie.” “So satisfying.” That’s what folks are saying about this crowd-pleasing recipe. Should you fear that creating such a big batch of chocolate sumptuousness would lead you straight into temptation and yet still want to experience these chocolate brownies for yourself, simply cut the recipe in half and bake the brownies in a single 9-by-13-inch baking dish. But shhhh, don’t tell author Ina Pinkney. We’re fairly certain she never, ever resorted to small-batch baking thanks to her eponymous restaurant that was a Chicago institution for more than two decades. Perhaps it’s time you start thinking of her as the other Ina in your life.
Special Equipment: A 12-by-18-inch baking pan or a couple 9-by-13-inch baking pans
Brownies For A Crowd Recipe
- Quick Glance
- 15 M
- 1 H
- Makes a couple 13-by-9-inch pans
- 3/4 cup water
- 2 sticks (8 ounces) unsalted butter, plus more for the pan
- 2 1/4 cups granulated sugar
- 18 ounces semisweet chocolate, chopped
- 3/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 6 extra-large eggs (about 13 1/2 ounces total)
- 2 cups (10 ounces) all-purpose flour
- 12 ounces semisweet chocolate chips or chopped chocolate
- 1. Preheat the oven to 325°F (163°C). Line a 12-by-18-inch baking pan or a couple 9-by-13-inch baking pans with aluminum foil or parchment paper cut to fit. Lightly butter the foil or parchment. [Editor’s Note: We found that if you’re short on baking pans it also works to divvy the batter in one 9-by-13-inch baking pan and one 9-inch-square baking pan.]
- 2. In a small saucepan, bring the water, butter, and sugar to a simmer and stir until the butter melts and the sugar dissolves.
- 3. Dump the chopped chocolate, salt, vanilla, and baking soda in a bowl and pour the hot liquid over it. Let the mixture sit for a minute or so and then gently stir until the chocolate is melted and smooth. Let cool for about 5 minutes.
- 4. Add the eggs to the batter, 1 at time, mixing with a whisk just until incorporated after each addition. Add the flour and whisk just until incorporated. Add the chocolate chips or chopped chocolate and stir just until combined. Scrape the batter into the prepared pan.
- 5. Bake until a tester or toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan and cut into brownies of the desired size.
Brownies for a Smaller Crowd Variation
- To make brownies for a smaller crowd, simply halve the ingredients and scrape the batter into a 9-by-13-inch baking pan. The baking time remains the same.
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