Classic Fudgy Brownies (Bulk Recipe)
Classic Fudgy Brownies (Bulk Recipe)
Ingredients
- 4 pounds unsalted butter
- 2 1/4 pounds unsweetened chocolate, chopped
- 10 cups granulated sugar
- 24 large eggs
- 4 tablespoons vanilla extract
- 6 cups all-purpose flour
- 1 1/2 cups cocoa powder
- 4 teaspoons salt
- 4 cups chocolate chips, optional
Instructions
- 1
Preheat your oven to 350°F. Grease and flour four 9x13 inch baking pans, or line them with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a very large heatproof bowl set over a pot of simmering water (or using a large microwave-safe bowl), melt the unsalted butter and chopped unsweetened chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
Once the chocolate mixture has cooled slightly, whisk in the granulated sugar until well combined.
⏱️ 3 min
- 4
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 5 min
- 5
In a separate large bowl, whisk together the all-purpose flour, cocoa powder, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
⏱️ 5 min
- 7
Divide the brownie batter evenly among the four prepared 9x13 inch baking pans, spreading it out into an even layer.
⏱️ 5 min
- 8
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the center should still be slightly fudgy.
⏱️ 40 min•🌡️ 350
- 9
Remove the pans from the oven and let the brownies cool completely in the pans on a wire rack. This is crucial for fudgy brownies and easy cutting.
⏱️ 60 min
- 10
Once completely cooled, use the parchment paper overhang to lift the brownies out of the pans. Cut each pan of brownies into 20 squares (5 rows by 4 rows) for a total of 80 servings.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fudgy Brownies (Bulk Recipe)
- 4 pounds unsalted butter
- 2 1/4 pounds unsweetened chocolate, chopped
- 10 cups granulated sugar
- 24 large eggs
- 4 tablespoons vanilla extract
- 6 cups all-purpose flour
- 1 1/2 cups cocoa powder
- 4 teaspoons salt
- 4 cups chocolate chips, optional
Instructions
- 1
Preheat your oven to 350°F. Grease and flour four 9x13 inch baking pans, or line them with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a very large heatproof bowl set over a pot of simmering water (or using a large microwave-safe bowl), melt the unsalted butter and chopped unsweetened chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.
⏱️ 10 min - 3
Once the chocolate mixture has cooled slightly, whisk in the granulated sugar until well combined.
⏱️ 3 min - 4
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 5 min - 5
In a separate large bowl, whisk together the all-purpose flour, cocoa powder, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
⏱️ 5 min - 7
Divide the brownie batter evenly among the four prepared 9x13 inch baking pans, spreading it out into an even layer.
⏱️ 5 min - 8
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the center should still be slightly fudgy.
⏱️ 40 min•🌡️ 350 - 9
Remove the pans from the oven and let the brownies cool completely in the pans on a wire rack. This is crucial for fudgy brownies and easy cutting.
⏱️ 60 min - 10
Once completely cooled, use the parchment paper overhang to lift the brownies out of the pans. Cut each pan of brownies into 20 squares (5 rows by 4 rows) for a total of 80 servings.
⏱️ 10 min