The Ultimate Brownies for a Crowd: Perfectly Cakey, Rich, and Irresistible
Imagine a dessert that brings smiles to every face, satisfies every craving, and effortlessly serves a large gathering. These brownies for a crowd are precisely that. Crafted with an abundance of luscious semisweet chocolate, fresh eggs, creamy butter, fine flour, and just the right amount of sugar, they strike an exquisite balance between a moist, tender cake-like texture and a deep, decadent richness. This generous recipe is designed to be a showstopper, making it the ideal choice for lively parties, spirited tailgating events, bustling bake sales, or simply as a comforting treat for a big family.
Achieving the near-impossible, these crowd-pleasing brownies gracefully bridge the great divide between brownie enthusiasts: those who adore a fudgy, dense bite and those who prefer a lighter, cake-like crumb. We understand the passionate debates, and this recipe aims to bring everyone to the table in sweet harmony. Don’t just take our word for it; feedback consistently praises these brownies as “cakey and chocolatey and everything a brownie should be,” and offering “a nice balance between a cakey and a fudgy brownie.” This unique versatility makes them an unparalleled choice for any occasion where varied preferences might be present.
Baking a large batch of these chocolate delights can be a joyous culinary adventure, but we also acknowledge the temptation of having such sumptuousness readily available. Should you fear succumbing to endless snacking, we offer a simple solution: our recipe can be easily halved, with clear instructions provided below for a smaller yield. Alternatively, and this is our preferred method, embrace the joy of baking big! Make the full recipe, and then expertly freeze any leftover brownies. Properly wrapped and stored, they’ll be ready to thaw at room temperature, providing instant brownie bliss whenever a craving strikes, ensuring no delicious morsel goes to waste.
Scaling the Recipe: Brownies for Any Size Gathering
Can I Make a Smaller Amount of Brownies?
Absolutely! While these brownies are designed to be a grand gesture for a crowd, we understand that sometimes you only need a taste of indulgence for a smaller gathering. To effortlessly scale down this delightful recipe, simply halve all the ingredients. For baking, a standard 9-by-13-inch pan will be your perfect companion. The beauty of this recipe is that even with reduced quantities, the baking time remains remarkably consistent, typically falling within the same 35-40 minute window. So, whether you’re hosting a small get-together or just satisfying a personal sweet tooth, these rich brownies can be adapted to your needs. (And don’t tell the legendary Ina Pinkney; she built an empire on grand-scale baking, but sometimes, a smaller batch is just what’s needed!)
Freezing Brownies for Future Indulgence
For those who love the convenience of having delicious homemade treats on hand, or who simply want to savor their batch over time, freezing these brownies is an excellent option. Once your brownies have cooled completely in the pan, cut them into your desired serving sizes. For optimal freshness and to prevent freezer burn, wrap each brownie tightly in plastic wrap, then place the wrapped brownies in a resealable freezer bag or an airtight container. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply take out the desired number of brownies and let them thaw at room temperature for an hour or two. They’ll taste just as fresh and delightful as the day they were baked, proving that a little foresight can lead to ongoing dessert happiness.
If you’re seeking a truly modest portion, perhaps just for a couple of servings, consider exploring our dedicated small batch brownie recipe, tailored for intimate indulgence.
Brownies For A Crowd
Recipe by David Leite
Equipment
- A 12-by-18-inch (30-by-45-cm) baking pan or two 9-by-13-inch (23-by-33-cm) baking pans
Ingredients
- 3/4 cup water
- 2 sticks (8 oz) 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
- 2 cups all-purpose flour
- 12 ounces semisweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 325°F (163°C). Prepare a 12-by-18-inch baking pan or two 9-by-13-inch baking pans by lining them with aluminum foil or parchment paper cut to fit. Lightly butter the foil or parchment. (If you’re short on baking pans, a 9-by-13-inch pan and a 9-inch-square baking pan can also work to accommodate the batter.)
- In a small saucepan, combine the water, butter, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring continuously until the butter is fully melted and the sugar has completely dissolved.
- In a large heatproof bowl, place the chopped chocolate, salt, vanilla extract, and baking soda. Carefully pour the hot liquid mixture from the saucepan over these ingredients. Allow the mixture to stand undisturbed for about a minute to let the heat work its magic, then gently stir until the chocolate is entirely melted and the mixture is smooth and glossy. Let this chocolate mixture cool for approximately 5 minutes.
- Once the chocolate mixture has slightly cooled, add the eggs one at a time. After each egg addition, whisk gently just until it is fully incorporated into the batter. Next, add the all-purpose flour and whisk again, just until no dry streaks remain. Finally, fold in the chocolate chips or additional chopped chocolate, stirring minimally until they are evenly distributed. Pour the prepared batter into your lined and buttered baking pan(s).
- Bake the brownies in the preheated oven for 35 to 40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). Allow the brownies to cool completely in the pan on a wire rack before cutting them into your desired serving sizes.
Adapted From
Taste Memories
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Nutrition
Calories: 270 kcal
Carbohydrates: 30 g
Protein: 3 g
Fat: 15 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 50 mg
Sodium: 88 mg
Fiber: 2 g
Sugar: 21 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tips for Brownie Perfection
To ensure your “Brownies for a Crowd” turn out absolutely perfect every time, consider these expert tips:
- Quality Ingredients Matter: Since chocolate is the star here, invest in good quality semisweet chocolate. The better the chocolate, the richer and more complex your brownies will taste. Similarly, use high-quality unsalted butter for superior flavor and texture.
- Don’t Overmix: After adding the flour and chocolate chips, mix only until just combined. Overmixing can develop the gluten in the flour, leading to a tougher, less tender brownie. A gentle hand will yield a more delicate crumb.
- The Toothpick Test: For perfectly baked brownies that are moist but not gooey, rely on the toothpick test. Insert a toothpick into the center of the pan. It should come out with moist crumbs attached, but no wet batter. If it comes out completely clean, your brownies might be slightly overbaked, leading to a drier texture.
- Cool Completely: Patience is key! Allow the brownies to cool entirely in the pan before attempting to cut them. This allows them to set properly, preventing crumbling and ensuring clean, neat slices. Cooling also deepens the chocolate flavor.
- Proper Pan Preparation: Lining your baking pan(s) with aluminum foil or parchment paper and then lightly buttering it is crucial for easy removal. Leave an overhang on the sides to create “handles” that will help you lift the entire slab of cooled brownies out of the pan effortlessly for cutting.
- Customization Ideas: Feel free to experiment! Add a cup of chopped walnuts or pecans to the batter along with the chocolate chips for a delightful nutty crunch. For an extra decadent treat, consider spreading a layer of chocolate frosting or a sprinkle of sea salt flakes over the cooled brownies before serving.
- Adjusting for Oven Variations: Ovens can vary significantly in temperature. If you know your oven tends to run hot or cold, adjust the temperature accordingly or keep a closer eye on the brownies during the last 10-15 minutes of baking.
Recipe Testers’ Reviews: Real Feedback on These Crowd-Pleasing Brownies
Natasha Taylor
Natasha initially approached this recipe with skepticism, finding the technique, especially the boiling water step, a bit unusual for brownies. However, she was pleasantly surprised by the fantastic outcome. She noted a rich and intense chocolate flavor that wasn’t overpowering. Despite not being as dense as traditional fudgy brownies, they weren’t overly cake-like either, striking a good balance at about 1 1/2 inches thick. The texture was moist, never dry, and she particularly loved the “nice crackle” on top, reminiscent of a bakery brownie. She did find them quite sweet and suggested serving them with vanilla ice cream to temper the sweetness, though they stand alone perfectly well. Natasha had to briefly microwave the chocolate mixture to ensure all the chocolate melted and extended her baking time to 40-45 minutes for a clean toothpick test, noting the chocolate chips could sometimes make the test ambiguous.
Alexander Cowan
Alexander proudly identifies as “brownie-versatile,” appreciating all kinds, including blondies. He enthusiastically added this recipe to his favorites, loving its cakey yet chewy texture and rich, fudgy chocolate flavor – describing it as “so satisfying.” The recipe was quick to prepare, taking less than an hour of active time. He baked his brownies for 35 minutes in a 12-by-18-inch cake pan, rotating it halfway through due to his oven’s hot spots. He observed a slight dome in the center and firm, crackly edges, with a perfectly clean toothpick. Alexander expressed initial concern about the shallow sheet pan causing overflow, but found the batter “tame” and perfectly set. His main critique was the addition of chocolate chips, finding them too hard after cooling and suggesting their omission for a smoother texture.
Adrienne Lee
Adrienne found these brownies to have a good flavor and an approachable preparation process. She specifically noted that her brownies achieved “a nice balance between this chocolate sour cream Bundt cake and a fudgy brownie,” highlighting their unique texture. She chose to halve the recipe, using a 9-by-13-inch pan, which worked perfectly for her. To potentially simplify the process, Adrienne suggested an alternative melting method: melting the chocolate with butter in the microwave first, then adding the boiling water and sugar. She also offered a tip for preventing curdling by beating some sugar into the eggs before introducing the hot liquid, though she personally found the mixture cool enough by the time the eggs were added.
Natalie Reebel
Natalie appreciates a good brownie and, while not strictly against cakey varieties, she abhors a dry one. She found these brownies to be wonderfully “cakey and dense and filled with incredible chocolate flavor.” She praised the recipe for being easy to follow and efficient, noting that the batter was cool enough for egg addition by the time the initial stirring was complete. The large yield was a plus for Natalie, as the full recipe provided 48 good-sized, highly addictive brownies. Her batch took 43 minutes to bake, and she determined doneness by observing a set center when gently jiggling the pan. She also admired the lovely cracked top and fudgy middle, concluding that “everyone loved them.”
Joan Osborne
Despite her preference for fudgy brownies, Joan found these cakey brownies to be “quite good and well worth making.” She particularly enjoyed the chocolate chips, which she felt perfectly satisfied her chocolate cravings. Lacking the specified pan size, Joan successfully used a pair of 9-by-13-inch pans, achieving perfectly baked brownies in 35 minutes when a toothpick came out clean. She utilized buttered aluminum foil to line her pans, which made removing and cutting the 40 brownies (in varying sizes) very easy. Joan enthusiastically shared her generous batch with co-workers and her daughter and plans to enhance them with chocolate frosting on her next bake.
Ellen Fuss
Ellen quickly discovered that this recipe lives up to its name, yielding a substantial “36 generous servings – enough brownies for a small army!” Her batch received “rave reviews from the cakey brownie fans.” She found them straightforward to assemble, describing them as “simple, unfussy, basic brownies” that would be a valuable addition to her collection. Ellen baked her brownies in a half-sheet pan and was so impressed by the quantity that she joked about opening a bakeshop. A key finding was their excellent freezing quality. She noted that parchment paper stuck to her brownies slightly, suggesting chilling before cutting or experimenting with foil. She also observed a slight grittiness in the batter after adding eggs, which she attributed to possibly not dissolving the sugar long enough, though it didn’t impact the final texture. The cake did not dome, maintaining a flat top. Ellen praised the “huge commitment of chocolate” (30 ounces total) and the texture added by the chips, envisioning many ways to serve these at summer barbecues.
Elie Nassar
Elie, a self-proclaimed lover of fudgy, dense brownies who considers cakey versions more like “fudge cakes,” gave this recipe a fair chance. He candidly stated that while they wouldn’t replace his go-to fudgy recipe, they “deliver on what they promise perfectly and are utterly delicious.” He lauded their richness, intense dark chocolate flavor, and lovely molten chocolate bits throughout. For baking, Elie used a 9-by-13-inch pan and a 9-by-9-inch pan to divide the batter, producing 48 brownies about an inch thick. He highlighted the annoyance of recipes specifying “extra-large” eggs and opted for 7 large eggs based on weight. Elie suggested melting chocolate separately over a double boiler as a potentially better method. He noted the cake rises flat with minimal doming, and a dull surface with a clean toothpick indicating doneness.
Lila Ferrari
Lila reported that her testers “loved these brownies because they’re cakey and chocolatey and everything a brownie should be.” She made half the recipe, which still produced an impressive yield of about 50 brownies, noting their richness meant a huge portion wasn’t necessary. Lila found the recipe to be straightforward and easy to follow, and for her next batch, she plans to incorporate nuts, suggesting a classic addition to enhance the texture and flavor.
Whether you’re catering to a large gathering, stocking your freezer for future indulgences, or simply satisfying a deep chocolate craving, these “Brownies for a Crowd” are an undeniable success. Their unique ability to blend the best of both cakey and fudgy textures, coupled with their rich, intense chocolate flavor, makes them a recipe you’ll return to again and again. Bake a batch today and discover why they’ve become a favorite amongst so many!