Best 3 Big Batch Brownies Recipes

Indulge in a chocolate lover's paradise with our collection of delectable brownie recipes. From classic fudgy brownies to unique variations like mint brownies and peanut butter swirl brownies, our recipes cater to every taste preference. Dive into the rich, decadent flavor of our traditional brownie recipe, or explore the delightful combination of chocolate and mint in our mint brownies. For those who crave a peanut butter twist, our peanut butter swirl brownies offer a tantalizing blend of chocolate and peanut butter flavors. Each recipe includes detailed instructions, making it easy for bakers of all skill levels to create these indulgent treats. Whether you're a seasoned baker or just starting out, our brownie recipes guarantee a blissful experience that will satisfy your sweet cravings.

Let's cook with our recipes!

OUTRAGEOUS BROWNIES

Outrageous Brownies image

With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.

Provided by Ina Garten

Categories dessert

Time 1h5m

Yield 20 large brownies

Number Of Ingredients 11

Ingredients

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Steps:

Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

BIG BATCH BROWNIES

Big Batch Brownies image

As kids we always knew when we were going to have company or there was going to be a bake sale somewhere because mom would make these brownies. They are rich, chocolatey and delicious and best of all make a big pan full.

Provided by Northern Star

Categories Bar Cookie

Time 1h5m

Yield 20-24 serving(s)

Number Of Ingredients 13

Ingredients

5 ounces squares bittersweet chocolate
3/4 cup butter
1 2/3 cups flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
5 eggs
2 1/2 cups sugar
1 1/4 teaspoons vanilla
1 cup chopped nuts (either pecans or walnuts)
1/2 cup butter
1 1/2 squares semisweet chocolate
1/2 cup powdered sugar
1 egg

Steps:

Heat oven to 350.
Melt Chocolate and Butter on low heat. Cool.
Sift Flour, Baking Powder and Salt together - Set aside.
In large bowl beat the eggs well, add the sugar gradually, beating until thick.
Add the Vanilla and melted Chocolate/Butter to the Eggs, blending well.
Stir in the dry ingredients and the nuts.
Pour batter into a greased 11 x 15 sheet pan.
Bake for 30 - 35 minutes until it tests done.
To Make Glaze melt butter and chocolate together in saucepan, remove from heat and add the powdered sugar and the egg stirring constantly.
Pour the Glaze over the warm brownies in pan, and spread evenly.

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS

Big-Batch Triple-Chocolate Brownie Bars image

Whether you're taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. They include bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Time 1h5m

Yield Makes 54

Number Of Ingredients 13

Ingredients

3 sticks unsalted butter, cubed, plus more, softened, for sheet
3 cups unbleached all-purpose flour
1/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound bittersweet chocolate, coarsely chopped (3 cups)
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
8 ounces roasted unsalted nuts, such as peanuts, pecans, or walnuts, coarsely chopped (1 2/3 cups)
6 ounces dried fruits, such as raisins, currants, or cherries (1 1/4 cups)
4 ounces white chocolate, coarsely chopped (3/4 cup)

Steps:

Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

Tips:

Use high-quality chocolate: The chocolate is the star of the show in brownies, so it's important to use a good quality chocolate that you enjoy the taste of. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good option.
Don't overmix the batter: Overmixing the batter will result in tough, dense brownies. Mix the batter just until the ingredients are combined.
Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking the brownies will make them dry and crumbly. If in doubt about how done they are, they're better to pull them early than let them get overdone.
Let the brownies cool completely before cutting them: This will help them to set and make them easier to cut into clean, even pieces.

Conclusion:

This recipe is a great way to make a big batch of brownies that are perfect for parties, potlucks, or bake sales. The brownies are fudgy, chocolatey, and delicious, and they're sure to be a hit with everyone who tries them. With a few simple tips, you can make the best brownies ever!