Hosting a large gathering or event and want to serve delicious, fudgy brownies to a crowd? This comprehensive recipe scales up perfectly to make 100 servings, ensuring everyone gets a rich, chocolatey treat. With straightforward steps and practical tips, you’ll master making large-batch brownies that are moist, flavorful, and easy to serve.
Ingredients
- 4 ½ cups (540 grams) all-purpose flour
- 4 cups (800 grams) granulated sugar
- 2 ¼ cups (2 sticks + 2 tablespoons or 255 grams) unsalted butter, melted
- 2 ¼ cups (about 13 large) eggs
- 1 ½ cups (135 grams) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 3 teaspoons vanilla extract
- 1 ½ cups (270 grams) semi-sweet chocolate chips or chunks (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line with parchment paper multiple large baking pans (at least three 18×13-inch sheet pans) to ensure even baking and easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- Combine wet ingredients: In a separate very large mixing bowl, whisk together the melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently but thoroughly until just combined. Do not overmix to keep the brownies tender.
- Add chocolate chips: Fold in the chocolate chips or chunks if using, distributing evenly throughout the batter.
- Distribute batter: Pour the batter evenly into the prepared pans, smoothing the tops with a spatula for uniform thickness.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool: Remove from oven and allow to cool in the pans for at least 30 minutes. Then, transfer to wire racks or cut directly in the pans once cooled for serving.
Tips
- Use multiple pans: Baking in several pans simultaneously ensures even cooking. Rotate pans halfway through baking if your oven has hot spots.
- Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend. To make vegan brownies, substitute eggs with flaxseed meal or applesauce, and use dairy-free butter or oil.
- Avoid overmixing: Overmixing can lead to dense brownies. Mix just until the dry ingredients are incorporated.
- Storage: Keep brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze in airtight containers for up to 3 months.
Serving Suggestions
Serve these brownies plain or topped with whipped cream, a dusting of powdered sugar, or a drizzle of caramel or chocolate sauce. They pair beautifully with vanilla ice cream or fresh berries for a more decadent dessert. Cut into squares or rectangles for easy serving at large gatherings.
Variations
Try adding nuts like walnuts or pecans for extra crunch. Incorporate swirls of peanut butter, caramel, or cream cheese before baking for a flavor twist. For a minty touch, mix in peppermint extract or add a layer of mint frosting after baking. You can also make them vegan or gluten-free by adjusting the ingredients accordingly.
Storage and Reheating
Brownies stored in an airtight container at room temperature will stay fresh for up to 3 days. If you need to keep them longer, refrigerate for up to 7 days. To reheat, microwave individual portions for 15-20 seconds until warm or bake at 350°F (175°C) for 5-7 minutes for a fresh-like texture. Avoid over-reheating to prevent dryness.
Frequently Asked Questions
Can I make these brownies ahead of time?
Yes, brownies can be baked a day in advance. Store them in an airtight container at room temperature, and if desired, reheat briefly before serving for a warm, gooey experience.
How do I ensure even baking in large batches?
Use multiple pans to avoid overcrowding. Rotate the pans halfway through baking if your oven has hot spots. Check doneness with a toothpick, and avoid opening the oven door too often to maintain consistent heat.
Can I freeze the batter?
It’s best to bake the brownies before freezing. However, you can prepare the batter in advance, store it covered in the refrigerator for up to 24 hours, and then bake it when ready. Freezing baked brownies is also possible—wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
What’s the best way to cut large batches without crumbling?
Allow the brownies to cool completely before cutting. Use a sharp serrated knife and wipe it clean between cuts. For cleaner slices, refrigerate the brownies briefly before slicing.
Can I make these vegan or gluten-free?
Absolutely. For vegan brownies, substitute eggs with flaxseed meal or applesauce, and use dairy-free butter or oil. For gluten-free, replace all-purpose flour with a gluten-free baking mix or almond flour, adjusting quantities as needed.
What if my brownies turn out dry or dense?
Overbaking is a common cause. Check for doneness at the 25-minute mark and remove from the oven promptly. Also, avoid overmixing the batter and ensure proper ingredient proportions for moist, tender brownies.
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