Big Batch Fudge Brownies

Big Batch Fudge Brownies are perfect for serving a crowd. These fudgy brownies are divine and I guarantee if brought to a party, you will be asked to bring them again!

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These divine chocolate fudge brownies are made in a 12 x 17" pan. Now that's a lot of brownies. Every now and then it helps to have a recipe that serves a lot.  They made a lot of people happy when they were eaten at a fun engagement party. (No, it wasn't Zoe's!)

This  big batch fudge brownie recipe is simple to make. Frosting them is purely optional, but given the occasion I chose to make them extra special because in our home, frosting is extra special.

Extra special is also when a company has reached a 175 years in business milestone. (No, I'm not kidding!) It's not every day that that happens. Thanks Imperial Sugar for sweetening our lives for so many years. Manservant always used to talk about Sugar Land, Texas and now I know the history. Kind of interesting and so I must share.

In 1843 along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin. (Honestly I think my husband studied this in Texas history.)

It goes without saying that Imperial sugar makes sweet things happen. It, for sure, is the magic ingredient in many heirloom recipes all across the South. Now Imperial Sugar also features a Stevia plus sugar blend, called Steviacane and I should tell you that all Imperial sugar products are non-GMO. I was so happy to receive sugar that I did a sugar dance.

But now back to brownies. These big batch fudge brownies can be frozen. They can also be chilled, which is what I did. This makes them dense...in a very good kind of way. These  dark chocolate fudge brownies are perfect for parties, school events and for feeding crowds.

Whatever you do, make sure they are eaten...which really isn't a problem. What is a problem is when they are sitting on the counter. Don't ask me how I know. Give them away and make someone's day. Or store them in the deepest depths of your freezer where they are not easily obtainable!

It goes without saying that I used Imperial sugar in this recipe. Both the light brown and the powdered sugar. Needless to say everyone was quite pleased with the results!

This is a perfect recipe to make the crowds for Halloween and if you need more inspiration Imperial sugar has lots of Halloween ideas that you may want to check out.

And since I know you may want to bake this recipe one day...

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Recipe

Big Batch Brownies

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• Author: Abbe Odenwalder
• Prep Time: 20 Minutes
• Cook Time: 20 minutes
• Total Time: 40 Minutes
• Yield: About 48 Bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Big Batch Fudge Brownies are perfect for serving a crowd. These fudgy brownies are divine and I guarantee if brought to a party, you will be asked to bring them again!

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Ingredients

Scale 1x2x3x

3 sticks unsalted butter

1 lb bittersweet or semisweet chocolate, chopped (I used a giant 72% chocolate bar from Trader Joe's)

½ c Imperial sugar

1 c Imperial light brown sugar

5 large eggs

1 ½ T vanilla

1 ⅓ c flour

1 t salt

1 ½ c semisweet chocolate chips

Frosting

4 T butter

⅓ c cocoa

1 ½ c Imperial powdered sugar

Not quite 3 T milk

½ t vanilla

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Instructions

Preheat oven to 350. Lightly grease a 12 x 17 rimmed baking sheet and set aside.

On the stove or in the microwave combine butter and chocolate and heat until mixture is melted and smooth. Do not overheat. Add sugars and stir until combined.

Whisk in the eggs and vanilla and mix until large bubbles pop at the surface. It should be really glossy and thick.

In a large mixing cup whisk together flour and salt. Add to the batter and mix until few streaks remain. Do not overmix. Brownies do not like that! Stir in chocolate chips.

Spread batter into prepared pan. Bake for about 20 minutes. These are thin brownies. Do not overbake. I would even check at 15 minutes. Halfway through baking lift up the baking pan and drop gently onto the oven rack to release any air bubbles. This makes for fudgier brownies. Do not bake these until the edges are dry. Make sure there is a bit of goo sticking to your testing toothpick.

Let cool in the pan and frost if desired. I chilled them in the refrigerator to cool all the way and then frosted them. I then placed them back in the refrigerator.

While brownies are baking prepare frosting by melting butter. Stir in cocoa. Alternately add powdered sugar and milk, mixing to spreading consistency. Add more milk if needed. Stir in vanilla. About 1 c of chocolate frosting.

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