Brownies are a classic, crowd-pleasing dessert known for their rich, fudgy texture and deep chocolate flavor. This recipe is scaled to serve 50 people, making it ideal for parties, events, or large gatherings. With straightforward ingredients and simple steps, you can easily bake a big batch of delicious brownies everyone will enjoy.
Ingredients
- 6 cups (720 g) all-purpose flour
- 6 cups (1200 g) granulated sugar
- 3 cups (270 g) unsweetened cocoa powder
- 3 teaspoons baking powder
- 3 teaspoons salt
- 3 cups (680 g) unsalted butter, melted
- 12 large eggs
- 3 tablespoons vanilla extract
- 3 cups (720 ml) whole milk or buttermilk
- Optional: 3 cups chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 9×13-inch (23×33 cm) baking pans with parchment paper, allowing some overhang for easy removal.
- In a very large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk the eggs until well combined. Add the sugar, melted butter, vanilla extract, and milk. Mix thoroughly until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep brownies tender.
- If using, fold in the chopped walnuts or chocolate chips evenly into the batter.
- Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 35-40 minutes. Start checking at 35 minutes by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Remove from oven and allow brownies to cool in the pans on wire racks for at least 20 minutes.
- Use the parchment paper overhang to lift the brownies out of the pans. Transfer to a cutting board and cut into 50 equal pieces (approximately 16-17 per pan).
- Serve warm or at room temperature. Store leftovers as instructed below.
Tips
- Ingredient substitutions: You can substitute vegetable oil for butter if preferred, but the texture will be slightly less rich. For dairy-free, use plant-based milk and vegan butter alternatives.
- Mixing: Avoid overmixing once the flour is added to prevent tough brownies. Fold gently until just combined.
- Baking pans: Using three pans helps the batter bake evenly. If you have larger pans, adjust baking time accordingly and check doneness often.
- Chocolate chips or nuts: Adding mix-ins is optional but adds texture and flavor variety. Adjust quantity to your preference.
Serving Suggestions
Serve these brownies plain for a classic experience, or dust with powdered sugar for a pretty finish. They pair wonderfully with vanilla ice cream or a drizzle of caramel or chocolate sauce. For more indulgence, top with whipped cream and fresh berries. These brownies are also great cut into smaller bite-sized pieces for buffets or dessert tables.
Variations
Customize your large batch brownies with these variations:
- Fudgy brownies: Reduce flour to 5 cups and increase butter to 4 cups melted for an ultra-rich, fudgy texture.
- Cheesecake swirl: Reserve 1 cup of batter, add cream cheese and sugar, then swirl into the pans before baking.
- Peanut butter brownies: Drop spoonfuls of peanut butter on top of the batter and swirl before baking.
- Espresso brownies: Add 2 tablespoons instant espresso powder to the dry ingredients for a mocha flavor boost.
Storage and Reheating
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To thaw, leave in the refrigerator overnight or at room temperature for a few hours. Reheat individual brownies in the microwave for 10-15 seconds to refresh softness, or warm slices in a low oven (300°F/150°C) for 5-7 minutes.
Frequently Asked Questions
Can I make this recipe gluten-free for 50 people?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or another binder to help with texture. Baking times and texture may vary slightly.
How do I know when the brownies are done without overbaking?
Check the brownies starting at 35 minutes by inserting a toothpick in the center. It should come out with moist crumbs but no raw batter. Overbaking will dry out the brownies, so it’s better to err on the side of slightly underbaked for fudgier results.
Can I prepare the batter ahead of time?
You can prepare the batter up to 24 hours in advance and keep it covered in the refrigerator. Allow it to come to room temperature and give a gentle stir before baking. This can help with planning large events.
What if I don’t have three 9×13 pans?
You can bake the batter in batches or use larger or smaller pans, adjusting the baking time accordingly. Thicker batter layers will take longer to bake, so check doneness carefully.
Is it safe to use raw eggs in this recipe?
Since the brownies are baked thoroughly, any harmful bacteria in raw eggs are eliminated during cooking. If you are concerned, use pasteurized eggs or egg substitutes designed for baking.
How can I make the brownies more moist?
Adding an extra egg or a couple of tablespoons of oil can increase moisture. Also, avoid overbaking and store brownies in airtight containers to retain freshness.
With this large batch brownie recipe, you can confidently serve a crowd without compromising on flavor or texture. Whether for a celebration, fundraiser, or community event, these brownies are easy to scale and sure to satisfy every chocolate lover.
Enjoy your baking and the smiles that come with sharing these rich, fudgy treats!
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