Big Batch Brownies Recipes
BIG BATCH BROWNIES
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
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
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
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.)
BLONDE BROWNIES (BIG BATCH)
These are super easy, makes a crowd pleasin' batch of moist chewy bars. Recipe given to me by a lady in South Carolina.
Provided by Iron Bloomers
Categories Bar Cookie
Time 55m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Spray a jelly roll pan with no-stick spray (10x15).
- Preheat oven to 350°.
- Stir together dry ingredients (first 3); set aside.
- In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
- Add vanilla and blend well.
- Add flour mixture, chips and nuts; mix completely.
- Pour into prepared pan.
- Bake at 350° for 35-40 minutes. Test with toothpick.
- Careful not to over bake. Check at 35 minutes.
- Cool on wire rack.
- Cut into squares and when cool store airtight.
Nutrition Facts : Calories 274.9, Fat 16.5, SaturatedFat 3.6, Cholesterol 28.2, Sodium 124.6, Carbohydrate 31.1, Fiber 1.5, Sugar 21, Protein 3.6
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Reviews 22Calories 287 per servingCategory Dessert
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9×13 inch rectangular baking pan with baking or parchment paper.
- In a large microwave-safe bowl, add butter and dark chocolate. Heat in the microwave, stirring every 20 seconds, until melted and smooth.
- In a separate bowl, add eggs, sugar and vanilla. Whisk together by hand for 30 seconds or so, just until creamy and combined (see photo below).
- Add flour, cocoa powder and salt to melted butter mixture, along with the egg mixture. Stir gently using a spatula until a thick, smooth brownie batter forms. Gently stir through chocolate chips and walnuts.
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- Melt chocolate and butter in a double boiler, stirring frequently. Remove from heat when melted. Combine the sugar and vanilla in your mixer (or by hand), and then slowly pour in chocolate/butter and mix until well combined. Add eggs, one at a time, mixing well after each addition. Batter should be shiny and smooth.
- Combine flour, salt, and baking powder in a separate bowl. Add to the wet ingredients and mix just until combined. Don't over mix!
- Prep 3 - 9x13 pans by lining with parchment paper that over hangs the long sides, and then spraying well with cooking spray. Pour batter into pans and spread out evenly.
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