Brownies are a classic, crowd-pleasing dessert known for their rich, fudgy texture and deep chocolate flavor. This recipe is scaled perfectly to serve 100 people, making it ideal for large gatherings, events, or bake sales. With straightforward steps and accessible ingredients, you can produce delicious brownies in bulk without compromising on taste or texture.
Ingredients
- 7 cups (1.5 pounds) unsalted butter, melted
- 14 cups granulated sugar (about 2.8 pounds)
- 14 large eggs
- 7 teaspoons pure vanilla extract
- 7 cups all-purpose flour (about 3.5 pounds)
- 3 1/2 cups unsweetened cocoa powder (about 1 pound)
- 3 1/2 teaspoons baking powder
- 2 teaspoons salt
- Optional: 4 cups chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and line multiple 9×13-inch baking pans with parchment paper, leaving some overhang for easy removal.
- In a very large mixing bowl, combine the melted butter and granulated sugar. Stir until fully incorporated and smooth.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate large bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, or the brownies may become tough.
- If using, fold in the chopped walnuts or chocolate chips evenly throughout the batter.
- Divide the batter evenly among the prepared pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Allow the brownies to cool completely in the pans on wire racks. Use the parchment paper overhang to lift the brownies out, then cut into 2×2-inch squares to yield approximately 100 servings.
Tips
- Substitutions: You can substitute half the butter with vegetable oil for a slightly lighter texture. For a dairy-free version, use plant-based butter and ensure cocoa powder is vegan.
- Mixing: Avoid overmixing the batter once dry ingredients are added; this keeps the brownies tender and fudgy rather than cakey.
- Pans: If you don’t have enough 9×13 pans, you can bake in multiple smaller pans but adjust baking time accordingly (smaller pans may bake faster).
- Checking doneness: Brownies can quickly overbake. Check at 25 minutes and every few minutes after to avoid drying out.
Serving Suggestions
Brownies are delicious on their own but can be elevated with a scoop of vanilla ice cream or a drizzle of caramel or chocolate sauce. For events, consider serving alongside fresh berries or a dollop of whipped cream. They also pair well with coffee or milk for a classic combination.
Variations
Customize your large batch brownies by mixing in different add-ins such as white chocolate chips, dried cherries, or toasted coconut. For a richer flavor, swirl in peanut butter or cream cheese before baking. You can also experiment with spices like cinnamon or espresso powder to deepen the chocolate notes.
Storage and Reheating
Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, thaw at room temperature and warm individual pieces in the microwave for 10-15 seconds or until soft.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a trusted gluten-free flour blend designed for baking. Be sure the blend contains xanthan gum or add 1 teaspoon per cup of flour to help with texture.
How do I scale this recipe if I want fewer servings?
This recipe scales linearly, so divide all ingredient quantities by the number of servings you want relative to 100. For example, for 25 servings, use one quarter of each ingredient.
What’s the best way to cut so many brownies evenly?
Use a ruler to mark cutting lines on the top of the cooled brownies before slicing. A long, sharp knife or a bench scraper dipped in hot water can help make clean cuts.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Bring it to room temperature and stir gently before pouring into pans.
Why do my brownies sometimes come out cakey instead of fudgy?
Overmixing the batter or using too much flour can cause cakey brownies. Also, baking too long dries them out. Follow the recipe proportions carefully and check doneness early.
Is it okay to use Dutch-processed cocoa instead of natural cocoa?
Yes, but Dutch-processed cocoa is less acidic and may slightly affect the leavening. Since this recipe uses baking powder, which is double-acting, the difference is minimal, but flavor will be smoother and less sharp.
With these detailed guidelines, you can confidently bake a large batch of brownies that will satisfy a crowd. Whether for a fundraiser, office party, or family reunion, these brownies balance ease, flavor, and quantity perfectly.
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