Hosting a large gathering or event? This brownie recipe is designed to serve 50 people with deliciously rich, fudgy brownies that satisfy any sweet tooth. It’s straightforward to make, adaptable, and yields consistent results, making it ideal for parties, fundraisers, or big family gatherings.
Ingredients
- 6 cups (1.2 kg) granulated sugar
- 4 cups (480 g) all-purpose flour
- 2 cups (150 g) unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 cups (900 g) unsalted butter, melted
- 16 large eggs
- 4 teaspoons vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line several large baking pans (such as 9×13 inches or larger) with parchment paper to accommodate the batter and ensure easy removal.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- In a separate very large bowl, combine the melted butter and sugar, whisking until smooth and glossy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to keep the brownies tender.
- Fold in the chocolate chips if using, distributing evenly throughout the batter.
- Divide the batter evenly among the prepared pans, spreading it out with a spatula to ensure a uniform thickness.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Baking time may vary depending on your oven and pan size.
- Remove from the oven and let the brownies cool in the pans for at least 20 minutes. Then, transfer to wire racks to cool completely before cutting into squares.
Tips
- Substitutions: For a healthier twist, substitute half the sugar with coconut sugar or honey (reduce liquid slightly). Use dairy-free butter or margarine if needed.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Prevent overbaking: Check the brownies a few minutes before the minimum baking time; overbaking leads to dry brownies. Use a toothpick test for best results.
- Pan sizes: Using larger or smaller pans will affect baking time. Adjust accordingly and keep an eye on doneness.
Serving Suggestions
Serve these brownies plain or dusted with powdered sugar for a simple presentation. Pair with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence. They are also excellent as part of a dessert platter alongside fruit and nuts.
Variations
For different flavors, consider adding chopped nuts such as walnuts or pecans. Swirling in peanut butter or cream cheese before baking creates a marbled effect. For a minty twist, mix in a few drops of peppermint extract or add crushed peppermint candies on top before baking.
Storage and Reheating
Brownies can be stored at room temperature in an airtight container for up to 3 days. If you need to keep them longer, refrigerate for up to 7 days or freeze in individual portions for up to 3 months. To reheat, microwave a brownie for 10-15 seconds for a warm treat or enjoy cold—both are delicious options.
Frequently Asked Questions
Can I make these brownies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for wheat flour. Ensure the cocoa powder and chocolate chips are also gluten-free.
How do I ensure even baking when making such a large batch?
Use multiple pans of similar size and thickness, rotate them halfway through baking, and check for doneness regularly. Using an oven thermometer helps maintain accurate temperatures.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter a day in advance. Store it covered in the refrigerator and bake it within 24 hours for the best texture and freshness.
What’s the best way to cut large brownies without crumbling?
Allow the brownies to cool completely before cutting. Use a sharp serrated knife, wiping it clean between cuts. For cleaner slices, refrigerate the brownies briefly before slicing.
Can I make these vegan?
Yes, substitute eggs with flax eggs or applesauce, use vegan butter or margarine, and ensure the chocolate chips are dairy-free. The texture remains rich and fudgy.
What if my brownies turn out too dry?
Overbaking is often the cause. Reduce the baking time slightly next time, or check for doneness earlier. Also, adding a bit more butter or oil can improve moisture.
With these tips and steps, you’ll be able to make perfect brownies for a crowd, ensuring everyone leaves satisfied and craving more. Happy baking!
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