Giant Brownies Recipe: Indulge in Thick, Fudgy, and Perfectly Portable Chocolate Treats
Welcome to the world of truly satisfying brownies! This easy-to-follow recipe, affectionately dubbed “Giant Brownies,” is designed for those who crave a substantial, deeply chocolatey treat. These aren’t just any brownies; they are robust, delightfully semi-fudgy, and possess the perfect structure for individual wrapping – making them ideal for lunchboxes, picnics, or sharing with friends. What sets this recipe apart, besides its impressive yield of generously sized portions, is its elegant simplicity. You won’t find a sprawling list of obscure chocolate varieties here. Instead, it proudly features 5 ounces of unsweetened baking chocolate as its star ingredient. This focused approach is a dream come true for chocolate connoisseurs looking to highlight a specific brand’s nuanced flavor, or for anyone who simply happens to have a healthy supply of unsweetened chocolate on hand and is eager to put it to delicious use. The result is a brownie with an intense, authentic chocolate flavor that isn’t overly sweet, creating a sophisticated dessert experience in a humble package.
One unique aspect of this recipe is its intentional yield of only 9 “giant” brownies. While some might initially perceive this as a limitation, it can actually be a significant benefit depending on your needs. For instance, if you’re baking for a smaller gathering, want fresh brownies without an overwhelming quantity, or are looking to control portion sizes for individual treats, this quantity is absolutely perfect. It encourages mindful enjoyment of each rich, fudgy square. Moreover, focusing on quality over sheer volume often leads to a more enjoyable baking and eating experience. While I haven’t personally attempted to double or triple this recipe, the precise balance of ingredients that creates their sturdy, semi-fudgy texture is a key element, and any scaling would require careful consideration and perhaps some experimental adjustments to achieve the same desired consistency and baking time. However, the joy of a perfectly baked, generously sized brownie from this original batch is truly unparalleled.
Loaf Pan Giant Brownies: A Smaller Batch Solution
For those times when 9 giant brownies still feel like a bit too much, or if you simply prefer a different presentation, I recently experimented with making a half batch of these brownies in a loaf pan, and the results were largely successful! It’s an excellent method for creating a smaller, yet equally satisfying, brownie loaf that can be sliced into perfect portions. My experience did come with a valuable learning curve: I mistakenly added a little too much egg, which, as any seasoned baker knows, can significantly alter the texture. In this instance, it resulted in brownies that were noticeably cakier than the desired fudgy consistency. This highlights the importance of precise ingredient measurement, especially when scaling recipes or altering components like eggs. For the half batch, I utilized my 8 ½ by 4 ½ inch USA Pan. While it performed admirably, a slightly larger 9×5 inch loaf pan, with its wider base, might have been a more optimal choice for achieving a slightly thinner, more even bake across the surface. Nevertheless, the smaller loaf pan worked out wonderfully, though I did need to hold back about 6 tablespoons of the batter and bake it separately in a cute mini skillet to ensure the main loaf wasn’t overfilled. This small adjustment allowed for perfectly cooked brownies in both formats, proving the versatility of this recipe with minor adaptations.
Explore More Giant Sweet Treats
If you’ve enjoyed the impressive scale and deliciousness of these Giant Brownies, you’re in for a treat! Our kitchen is dedicated to celebrating generously sized desserts that deliver on flavor and satisfaction. There’s something inherently delightful about a larger-than-average cookie or bar, perfect for sharing, gifting, or simply indulging in a truly substantial sweet moment. We invite you to explore our collection of other “giant” recipes, each promising an equally delightful experience. From classic cookies to more adventurous combinations, these recipes are sure to impress both in size and taste. Discover your next favorite oversized treat:
- Giant Sugar Cookies
- Eight Giant Double Chocolate Toffee Cookies
- Skillet Chocolate Chip Cookies for Decorating
- Giant Peanut Butter Chocolate Chunk Cookies
- Giant Dark Chocolate Cookies with Peanut Butter Chips
Each of these recipes is crafted with the same attention to quality and ease that you’ve come to expect, ensuring that your baking adventures are always enjoyable and rewarding.
Recipe
Giant Brownies
Anna
Pin Recipe
Ingredients
- 12 tablespoons unsalted butter, softened (170 grams). If using salted butter, reduce added salt by about ⅜ teaspoon. Using high-quality butter enhances the flavor and richness of your brownies.
- 5 oz unsweetened baking chocolate, finely chopped (140 grams). Chopping the chocolate into small, uniform pieces ensures even melting and a smooth, lump-free batter.
- 1 ¾ cup granulated sugar (350 grams). Sugar not only adds sweetness but contributes to the fudgy texture and a desirable shiny top crust.
- 2 teaspoons pure vanilla extract. Vanilla is essential for enhancing the chocolate flavor, adding depth and a comforting aroma.
- 3 large eggs. Eggs bind the ingredients, provide moisture, and contribute to the brownie’s structure and richness. Ensure they are at room temperature for better emulsification.
- 1 cup all-purpose flour, stir well and measure carefully (140 grams). For best results, spoon flour into your measuring cup and level it off, or use a kitchen scale for precise measurement to avoid overly dense brownies.
Instructions
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Begin by preheating your oven to 350 degrees F (175 degrees C). Preparing your pan properly is crucial for easy removal of your giant brownies. Line a 9-inch square baking pan with nonstick foil, which will prevent sticking and eliminate the need for extra greasing. Alternatively, you can use regular aluminum foil and thoroughly spray it with a high-quality cooking spray. Ensure the foil extends over the edges of the pan to create “handles” for lifting the cooled brownies.
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In a medium microwave-safe bowl, combine the butter and the finely chopped unsweetened chocolate. Microwave the mixture on high power in short, 30-second intervals. After each interval, remove the bowl and stir the mixture vigorously. Continue this process until the butter and chocolate are completely melted and smooth, with no lumps remaining. Be careful not to overheat the chocolate, as it can seize. Once melted, set the mixture aside and allow it to cool for approximately 5 minutes. This cooling step is important to prevent the eggs from cooking when added in the next step.
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In a separate large mixing bowl, using an electric mixer, beat together the granulated sugar, vanilla extract, and large eggs on high speed for a full 5 minutes. This extended beating incorporates air, which contributes to the brownies’ characteristic crinkly top crust and fudgy interior. After beating, gently stir the slightly cooled melted chocolate mixture into the egg mixture until it is just combined. Avoid overmixing once the chocolate is incorporated. Finally, add the all-purpose flour and stir only until no dry streaks of flour remain. Overmixing the flour can lead to tough brownies. Pour the prepared batter evenly into your lined 9-inch square pan and bake for 30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, not wet batter. They should still be slightly soft in the center for that perfect fudgy texture.
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Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Cooling is crucial for the brownies to set properly. For the cleanest, most professional-looking cuts, it is highly recommended to chill the brownies in the refrigerator for at least 1-2 hours (or even overnight) before cutting. When fully cooled and chilled, carefully grasp the foil “handles” and lift the entire slab of brownies from the pan. Transfer them to a clean cutting board and cut into your desired “giant” squares. For truly neat cuts, use a sharp knife and wipe it clean between each slice. Enjoy your perfectly fudgy, impressively sized Giant Brownies!