These Brownies For a Crowd are Moist, Chewy and Thick. The Perfect recipe while baking for a big batch. And your best dessert idea if you have a huge gathering to feed. a simple go to potluck desserts.
This Moist Chewy Brownie Recipe For a Crowd is
- moist, chewy and fudgy
- Stays moist and chewy even in room temperature
- Does Not Harden
- Does not get brittle
- quick & Easy.
- SO when baking for a crowd, this recipe is just perfect.
- Completely make ahead. You can bake and forget about it. And just serve them. You don't even need to warm it up.
- You can double quadruple this recipe and just works absolutely fine.
HOW TO BAKE BROWNIES FOR A CROWD
INGREDIENTS FOR THIS BROWNIE
My challenge with this recipe was to keep the brownies, moist and fudgy even in room temperature. Generally brownies tend to harden when stored and it needs warming up before serving. I did not want it that way for this brownie, because this recipe was for baking brownies for a large crowd or a big batch. So it is the same ingredients though with a little alteration. But this brownie recipe for a crowd is one of the simplest brownie recipes ever.
However you may like My Best Ever Brownies - for classic brownies. And Chocolate Fudge brownies for a nice chocolate loaded decadent brownies
Ingredients here are all room temperature.
- Flour -just plain all purpose flour. For this recipe or any brownie recipe the dry ingredient is low than the fat and liquid.
- Cocoa Powder
- Chocolate - good quality chocolate is the key for a lovely flavour. you can use semisweet or dark depending on your taste. I recommend a semisweet around 54 to 64% of cocoa.
- Eggs - The one ingredient that is completely responsible for that top notch Fudgy, Chewiness in the brownie. We use egg yolks and whole eggs. The structure and moistness comes from the whole eggs. The egg yolks contribute to the chewiness and fudginess of the brownie
- Vanilla Extract - A flavour enhancement.
- Sugar : just brown sugar. Dark and soft brown sugar. The molasses in the brown sugar, keeps the brownies moist even in room temperature. You can use white sugar, but you will not get that moistness.
- Walnuts or Chocochips are optional. But i recommend using chocochips for an interesting burst of flavour.
what pans to use ?
Since this recipe requires 2 pans to bake, you will mix the batter together and then divide equally among the pans. And you will need 2 8x8 or 9x9 pans. I baked in one 9x9 and one 8x8.
And bake these for 22 to 25 mins. or even underbake and let it finish off in the pan before removing it.
Cool these completely before cutting them into squares.
SHEET PAN BROWNIES
Make these into sheet pan brownies, double the recipe here and its perfectly suitable for one single sheet pan. Makes it all the way easier to bake for a crowd.
FOR MORE PAN SIZES AND CONVERSIONS READ HERE => PAN SIZES
TIPS FOR MAKING THESE BROWNIES FOR A CROWD
- Use good quality ingredients, get your hands on good quality chocolate, cocoa powder and butter, flour, sugar and eggs . Getting good quality ingredients, makes for some awesomesauce brownies.
- Measure all the ingredients and set aside.
- What are the best size pans to Bake these brownies ? - Bake in 2, 9x9 inch pans or 8x8 pans. aluminium or non stick pans are the best. Or a half sheet pan
- Grease the pan, line with a parchment sheet. with a little extra on the sides, so its easier to lift from the pan.
- Mix the batter all together, and divide them equally in both the pans. I strongly recommend using a weighing scale to divide the batter for a uniform size brownies for the entire batch.
- You can bake the brownies together in the oven at the same time or one after the other. But YOU WILL NOT chill the batter or put the batter in the fridge.
- How long to cook these brownies - Bake these brownies for 22 to 25 mins. in the middle rack Even if it is underbaked a little bit, it is totally fine. it will finish baking up in the pan, after you remove from the oven. However, every oven is different so check your brownies at 22 to 30 mins
- Always cool these brownies completely before cutting them.
STORING & SHELF LIFE OF THESE MOIST CHEWY BROWNIES
- After these brownies are completely cooled, cut them into squares. Store them in an airtight box.
- These Brownies stay moist chewy and fudgy even at room temperature. And hold good for a week. Because of which I suggest this recipe perfect to bake in batches
Pin this for later
These Brownies are just perfect for baking for a huge batch. What are you waiting for? Having an occasion coming up ? Office party, or a dessert for a crowd. you have this recipe handy.
Any doubts or anything I can help you with baking for a crowd or dessert ideas? Get in touch with me on insta @sweetspotbakeblog.or hit a comment below. And will be more than happy to help you
Happy Baking
📖 Recipe
Equipment
- weighing scale to measure your ingredients
- sauce pan and a bowl on top or double boiler set up or microwave
- electric beater or hand whisk
- large mixing bowl
- medium size bowl
- spatula
- parchment paper
- two 8x8 inch square pan or 2 9x9 inch pan
- knife to cut the bars
- 375 grams semisweet chocolate - chopped
- 250 grams butter
- 200 grams flour
- ¼ teaspoon salt
- 2 tablespoon cocoa powder
- 2 large whole eggs
- 2 large egg yolks
- 1.5 teaspoon vanilla extract
- 260 grams brown sugar - dark and soft
- 120 grams semisweet chocolate chips
Instructions
- Grease and line 2 8 or 9 inch pans
- Keep a saucepan with simmering water on the gas/electric stove. This is your double boiler.Put chopped chocolate and butter on a large bowl and place it on the double boiler. let the butter and chocolate melt. Mix well until smooth. Remove from heat and set aside.
- Preheat oven at 170°c for atleast 15 mins
- The butter and chocolate needs to cool down a little, before incorporating any other ingredients
- In a medium bowl, measure and mix flour, salt and cocoa powder. Set aside
- In a large bowl, with an electric beater, beat whole eggs, egg yolks, vanilla extract and sugar until blended.
- To the the egg mixture, add the melted chocolate and butter mixture. use a spatula and mix until smooth
- Fold in the flour mix. Mix until the flour is just blended.. Do not overmix.
- Finally add in the chocolate chips. Fold.
- Transfer the batter to the prepared pans.
- Bake the brownies for 20 to 25 mins. However check between 22 to 25 mins
- Remove and let it cool in the pan completely. Later transfer to the wire rack to completely cool.
- Cut into squares/bars when its completely cooled
Notes
- Baking the Brownies : Bake these brownies a little under, take it out and let it sit in the pan. It will be done and stay moist.
- Remove from the pan and let it completely cool on the wire rack.
- These Brownies, are meant to be moist chewy and fudgy. They are not the cakey types.
- No.of Servings - depends on how many squares and size you want. so any where betweem 18 to 32 squares of brownies is what you get.
Priyanka says
Can u mention tge substitute for eggs as i need an eggless brownie recipe... Thanx in Advance
Shrilatha says
Hi Priyanka,
This particular recipe, comes out perfect with eggs. The texture and the moistness is because of the eggs.
If you want a complete eggless fudge brownies - please check my insta story highlights on my instagram profile https://www.instagram.com/sweetspotbakeblog/
irma says
hi, are these ingredients for just 1 pan or these ingredients are for 2 pans please? thankyou. Irma
Shrilatha says
hey Irma
These ingredients are for 2 pans. Its a big batch recipe.
Half the recipe if you want to make a one 8x8 pan
Daphne Saldanha says
Hi Shrilatha,
Thanks alot for this amazing recipe which turns out absolutely perfect each time I make. One question that's comes to my mind incase I want to sell this one tin which yields around 28 to 30 brownies how much I sell it for.
Shrilatha says
Thank you so much, You will need to do the cost of the ingredients and then multiply by 3 plus add your labour, overheads like electricity etc. Costing of a product can get much deeper. Let me know if i can help