These brownies for a crowd, made with semisweet chocolate aplenty and eggs, butter, flour, and sugar, are cake-y and rich. The recipe makes plenty. A crowd-pleaser for parties, tailgating, bake sales, and more.
These brownies for a crowd do the near impossible. They tend to satisfy both kinds of brownie people, whether fudgy or cakey. Don’t believe us? Folks are saying these crowd-pleasing brownies are “cakey and chocolatey and everything a brownie should be.” And “a nice balance between a cakey and a fudgy brownie.” Should you fear that creating such a big batch of chocolate sumptuousness to have on hand would lead you straight into temptation and yet you still want to experience brownie bliss for yourself, simply cut the recipe in half following our instructions in the smaller batch variation beneath the recipe. Or, what we prefer, make the big batch and freeze what you dare not keep on the counter for a later brownie craving. Originally published April 11, 2015.–Renee Schettler Rossi
Brownies For A Crowd
- Quick Glance
- 15 M
- 1 H
- Makes a couple 13-by-9-inch pans
Special Equipment: A 12-by-18-inch baking pan or a couple 9-by-13-inch baking pans
- 3/4 cup water
- 2 sticks unsalted butter (8 oz), 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
- 2 cups 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 between a 9-by-13-inch baking pan and a 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 the pan and cut the brownies into the desired size. (You can tuck the brownies in a resealable plastic bag and freeze them for up to a few months. Let thaw at room temperature.)
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. (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 where she’s accustomed to making everything large scale. Perhaps it’s time you start thinking of her as the other Ina in your life.)