Here’s another quick and easy brownie recipe. What I like about this one, besides how easy it is, is that it makes sturdy, semi-fudgy, brownies which you can wrap individually. Another bonus is that it doesn’t use a million types of chocolate. It’s pretty straightforward with 5 oz unsweetened. This is nice when you are looking to showcase a particular brand of chocolate or if you just have a lot of unsweetened lying around.
Giant Brownies
13 tablespoons butter – use 1 for greasing pan (I used salted — if using unsalted, about 3/8 tsp salt)
5 oz. unsweetened baking chocolate, cut into pieces
1 3/4 c. sugar
2 teaspoons vanilla
3 large eggs
1 cup all purpose flour
Pre-heat oven to 350 degrees F. Line a 9 inch square pan with foil and rub foil with 1 tablespoon of the butter. If you are using Release foil, skip the extra tablespoon of butter and use 12 tablespoons total.
Place 12 tablespoons butter and cut-up chocolate in a microwave-safe bowl; Microwave on high for 30 seconds. Stir. Continue microwaving and stirring every 30 seconds until mixture is melted. Set aside and let cool for 5 minutes.
In a second bowl, beat sugar, vanilla, and eggs with electric mixer on high for a full 5 minutes. Stir melted chocolate mixture into egg mixture. When chocolate is incorporated, stir in flour. Pour into pan and bake for 30 minutes. Cool on a wire rack. When cool, grasp foil, lift from pan, place on a cutting board and cut brownies into big squares.
Makes 9 giant brownies
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Ok… So I FINALLY made the Dr. Pepper cake this weekend (late last night ha!) and it is soooooo good!!! It was a little more complicated then I realized getting in to it, in that you had to sift the dry ingredients and let part of the icing cool before you could finish it and stuff (not a cake that you can just throw everything into a big bowl and be done with it)… But it was well worth it in the end when it was all completed!! Even my “I’m not a big chocolate fan” husband said he really liked this cake!!! Thank you so very much for the recipe Anna!!!
Whoops… sorry about the two comments… my computer was wigging out!!!
Jami, that’s great news! I forgot to mention that the Dr. Pepper cake reminds me of my Cooking Light recipe for One Bowl Chocolate Mocha Cake. However, the Dr. Pepper Cake is not light. What I noticed was that it got moister as it sat in the fridge, so it’s a good make-ahead.
Hi there! I found your blog through “Culinary in the Country”
I like that blog, and yours is great too! I’m thinking about making the Dr. Pepper Cake for my brother in law’s birthday. Believe it or not, I only have cake flour in the house. Do you think that will work?
Hi Emilie,
Yes, I think it would. you might want to increase the amount a tiny bit — maybe add 2 or 3 extra tablespoons.
These brownies are wonderful! I made them tonight. I had to cook mine for about 45 minutes though. Great taste and fudgy brownies are my favorite! Great crust on top too. Thanks for sharing!
Hey, glad you liked them! Weird that they took so long, though.
I just made these this morning. I cooked mine for about 7 minutes longer. I had to quickly package them up to deliver to Grandma and Grandma for fear of eating the whole pan myself. Very easy and so delicious!!