Homemade Brownies For a Crowd

These are Homemade Brownies for a Crowd made in a jelly roll pan (12 x17), a dessert that feeds an army. Melt in your mouth, chocolate fudgy brownies with a rich chocolate frosting on top!

HOMEMADE BROWNIES

BROWNIE BATTER

Start by beating eight large eggs until pale yellow.

Then you will add four sticks of butter. I know. It seems like a lot but this makes a TON of brownies.

Whisk together the cocoa powder and flour.

Add it to the dry ingredients.

You want to spread the frosting on the brownies that aren’t hot but barely warm so the frosting kind of melts into it.

This makes 42 two-inch brownies. They are very rich so you’ll only probably be able to eat one.

COCOA

Finding the right kind of cocoa to use can be confusing. There’s sweetened and unsweetened, baking cocoa…you name it. When you’re looking for cocoa to buy, just look on the ingredients list and the only ingredient listed should be cocoa.

CAN I HALF THIS RECIPE?

Yes. If you don’t need a ton of brownies you can half this recipe and bake in a 9×13 baking dish.

OTHER HOMEMADE BROWNIE RECIPES

• Cookies and Cream Brownies
• Turtle Buckeye Brownies
• Zucchini Brownies
• Buckeye Brownies
• Lemon Brownies
• Mississippi Mud Brownies
• Lunch Lady Brownies
• Red Velvet Brownies
• Salted Caramel Coconut Brownies
• Chocolate Mint Brownies

Homemade Brownies For a Crowd

4.72 from 21 votes

This is a HUGE recipe, but I love that - bake once for a crowd or fill your freezer with brownies for any occasion.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 42 2-inch brownies

Ingredients

Brownies:

• 8 eggs
• 2 teaspoons salt
• 2 cups unsalted butter, melted
• 1 1/2 cups cocoa, (see note)
• 4 cups sugar
• 4 teaspoons vanilla
• 3 cups all-purpose flour

Frosting:

• 4 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup cocoa
• 1/4 to 1/2 cup milk

Instructions

 

• Preheat oven to 350 degrees. Grease a jelly roll pan (12 x 17 inch).
• Beat eggs with a mixer in a large bowl until a pale yellow. Then add sugar, salt, vanilla and beat for 1 minute.
• Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.
• Add flour mixture to egg mixture and mix until well combined.
• Spread into prepared pan and bake for 20-25 minutes or until brownies are set in the middle. Cool for 15 minutes and spread with frosting.
• For the Frosting: Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. Somewhere between 1/4 to 1/2 cup of milk. You want a thick frosting that's barely spreadable. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Allow brownies to continue to cool.

Notes

COCOA

Finding the right kind of cocoa to use can be confusing. There's sweetened and unsweetened, baking cocoa...you name it. When you're looking for cocoa to buy, just look on the ingredients list and the only ingredient listed should be cocoa.

CAN I HALF THIS RECIPE?

Yes. If you don't need a ton of brownies you can half this recipe and bake in a 9x13 baking dish.

Source: Real Mom Kitchen

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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