Big Batch o' Brownies (Recipe)

Almost a year ago I found this recipe at Anissa's Kitchen. I printed it and filed it, then didn't try it until recently.  I wanted to bake brownies to take to an event, plus some extra to keep at home.  This recipe calls for a 12 x 17-inch jelly roll pan.  Instead, I divided the batter between two disposable aluminum pans, each about 8 x 12 inches.


I think these are the most dense, fudgy brownies I've ever made.  With the frosting, they're almost over the top.  I'd cut these into small squares; we found that, because of the richness, a small portion is enough.

My changes to the recipe, and any other specifics, are noted in [brackets].

Brownies for a Crowd

• 8 eggs
• 2 tsp. salt [omitted]
• 2 cups of butter, melted [salted butter]
• 1 1/2 cups Hershey’s cocoa [Hershey's Special Dark cocoa]
• 4 cups sugar
• 4 tsp. vanilla
• 3 cups flour

1. Beat eggs with a mixer in a large bowl.  Add sugar, salt, and vanilla; beat for 1 minute.
2. Add melted butter and blend.  Add cocoa and blend well.
3. Add flour and fold into the mixture.
4. Spread into a greased 12 x 17-inch jelly roll pan [two greased pans, each about 8 x 12 inches].
5. Bake at 350 degrees F until done, about 20 to 30 minutes.
6. Cool 15 minutes before frosting.

Frosting [I made only half of this amount and frosted one of the two pans of brownies. It makes quite a thick layer of frosting, and you could probably use less.]

• 4 cups powdered sugar
• 1/2 cup butter, softened
• 1/2 cup cocoa
• milk [a few tablespoons?  I also added about a tablespoon of brewed coffee to the mixture.]

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. Spread over the warm brownies. Keep spreading as the frosting melts into a smooth glaze. Allow brownies to cool completely.

Hope you like them!
I'm linking up!