Wednesday, November 7, 2018

Classic Chocolate Brownies (Big Batch)

Sometimes you just need a lot of brownies. 
Like a looooooooooooooot. Usually it'd be for a potluck or a bake sale or a school function but who am I to judge if you just really need a million brownies for a weekend wine and gab fest with some friends? 
These are classic chocolate brownies with no additions but, again, who am I to judge if you want to top with some nuts or sprinkles or chopped up chocolate bars, or marshmallows? Fill your boots. 
I have trouble cooking brownies - meaning I never can tell when they are cooked through. Brownies are supposed to be gooey but there is a fine line between gooey brownies and raw batter. These bars are a bit thinner because they are baked in a big pan so they are easier to tell when they are cooked! 
I cut them in fairly large pieces and got 4 dozen. If you were cutting them for, say a tea or the like, you would easily get 7 or 8 dozen pieces. 

Classic Chocolate Brownies (Big Batch)

7 eggs
3 3/4 cup sugar
1 1/2 cup baking cocoa
2 tsp salt
1 tsp instant coffee granules
1 Tbsp vanilla
3 cups flour
2 cups butter, melted
1/2 cup milk

4 cups icing sugar
2/3 cup baking cocoa
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla

Prepare brownies - Preheat oven to 350. Lightly spray a 12 X 17 cookie sheet with cooking spray and then line with parchment paper. Set aside. (NOTE - you can also bake these in a 13 X 18 pan)
In a very large mixing bowl, beat the eggs for 1 minute.
Add in the sugar, cocoa, salt, coffee granules, and vanilla. Beat one minute.
Lastly, add in the flour, butter, and milk, and beat one more minute, scraping bowl as you go. Do not over mix. One minute of beating between each addition is plenty. 
Scrape the batter into the prepared pan and spread evenly. 

Bake at 350 until brownie is set, approximately 25 minutes. 
Remove from heat and run a knife around the outside of the pan to loosen from edges. 

Let cool to room temperature. 
Once the brownie has cooled I like to gently flip it out of the pan onto another cookie sheet, peel off the parchment paper, and then flip it back onto a cutting board. 
Prepare frosting - Place all frosting ingredients into a mixing bowl and beat until well combined. 
Spread the frosting on the cooled brownies. Let sit until frosting crusts a bit. 

Slice into whatever size pieces you need!

So chocolatey! As you can see from the above photo my corner pieces look a bit dry along the edge. Nothing wrong with that! They just seem more "cake like" that way.
But, if you want moist brownies then just be sure you don't over bake them. 

In case you are in need of a big batch of something delicious; look no further! 

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