If you need brownies for a crowd, this big batch brownie recipe is the one to keep up your sleeve. It makes 96 small but perfectly formed squares in a single tray, so it's ideal for bake sales, parties, or just stocking the freezer with something sweet and chocolatey.
These brownies are both rich and indulgent, with a dense, fudgy centre and a glossy, crackled top.
Using dark chocolate in the batter and folding in milk chocolate chips before baking means you get depth and sweetness in every bite, with a hint of chew from the crisped edges and that all-important gooeyness in the middle.
The base starts with melted dark chocolate and butter, stirred together with sugar just enough to allow the crystals to begin to dissolve.
The eggs and vanilla go in next, adding richness, while the flour gives just enough structure to hold everything together without losing that soft, melt-in-the-mouth texture.
Once baked, the brownies are cooled and then chilled overnight to help them set fully.
This step also makes it much easier to cut the tray into clean, neat squares, giving you uniform pieces that are perfect for sharing or boxing up as gifts.
A tin of around 43cm x 28cm (17"x11") and at least 2cm (1 inch) high is ideal for this recipe - that makes it large enough to hold the generous batter but shallow enough to ensure it cooks through to the centre.
If your tin is a lot larger or smaller, your brownies will be shallower or deeper respectively, so may need to adjust the baking time slightly. The key is to look for a just-set surface with a skewer revealing sticky crumbs, not raw batter.
These brownies freeze beautifully, too. Just put them into a sealed container and pop them in the freezer so you can grab one whenever the craving hits.
Allow frozen brownies to defrost in the refrigerator before serving. And I always like to serve my brownies at room temperature.
Whether you’re feeding a crowd or just planning ahead, this is a brilliant go-to recipe for big occasions and little moments alike.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 600 g dark chocolate bittersweet
- 420 g salted butter cubed
- 675 g white caster sugar superfine sugar
- 9 medium free range eggs room temp beaten
- 1 tbsp vanilla extract
- 255 g plain white flour all purpose flour
- 450 g milk chocolate chips
Equipment
- Rectangular 43cm x 28cm (17"x11") tin See notes
Instructions
Grease and line a rectangular 43cm x 28cm (17"x11") tin. Measurements are approximate - make sure it fits in your oven and the sides are straight and at least 2cm (1 inch) high.
Preheat the oven to 180C/350F (160C/320F fan).
Put the butter and dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Add the milk chocolate chips.
Stir through.
Pour the brownie batter into the tin and level off.
Bake for 40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place the tin on a wire rack to cool, then place in the fridge to chill overnight.
Slice into 96 neat squares in a 12 x 8 pattern (each will measure about 3.5cm) with a sharp, serrated knife.
Enjoy any time you fancy a sweet treat!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Ingredients
- 600 g dark chocolate bittersweet
- 420 g salted butter cubed
- 675 g white caster sugar superfine sugar
- 9 medium free range eggs room temp beaten
- 1 tbsp vanilla extract
- 255 g plain white flour all purpose flour
- 450 g milk chocolate chips
Equipment
- Rectangular 43cm x 28cm (17"x11") tin See notes
And once you've given your favourite recipe a go, I'd love you to come back and leave a comment on the recipe page letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Big Batch Brownies recipe
Big Batch Brownies Recipe
Ingredients
- 600 g dark chocolate bittersweet
- 420 g salted butter cubed
- 675 g white caster sugar superfine sugar
- 9 medium free range eggs room temp beaten
- 1 tbsp vanilla extract
- 255 g plain white flour all purpose flour
- 450 g milk chocolate chips
Equipment
- Rectangular 43cm x 28cm (17"x11") tin See notes
Instructions
- Grease and line a rectangular 43cm x 28cm (17"x11") tin. Measurements are approximate - make sure it fits in your oven and the sides are straight and at least 2cm (1 inch) high.
- Preheat the oven to 180C/350F (160C/320F fan).
- Put the butter and dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Add the sugar and whisk in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl and gently fold through until evenly combined.
- Add the milk chocolate chips and stir through.
- Pour the brownie batter into the tin and level off.
- Bake for 40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place the tin on a wire rack to cool, then place in the fridge to chill overnight.
- Slice into 96 neat squares in a 12 x 8 pattern (each will measure about 3.5cm) with a sharp, serrated knife.
Notes
Nutrition
More brownies recipes to try
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