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Giant Brownies

by on February 25, 2007 · 8 comments

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

Giant Brownies
Prep time
Cook time
Total time
Giant Brownies made with unsweetened chocolate
Recipe type: Dessert
Cuisine: American
Serves: 9
  • 12 tablespoons butter, I used salted — if using unsalted, about 3/8 tsp salt
  • 5 oz unsweetened baking chocolate, cut into pieces
  • 1 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 3 large eggs
  • 1 cup (4.5 ounces) all-purpose flour, stir well and measure carefully if you don’t have a scale
  1. Preheat oven to 350 degrees F. Line a 9 inch square pan with nonstick foil or line with regular foil and spray foil with cooking spray.
  2. Place 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.
  3. 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. For a cleaner cut, chill the brownies before cutting.
  4. When cool, grasp foil, lift from pan, place on a cutting board and cut brownies into big squares.


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Published on February 25, 2007

{ 8 comments… read them below or add one }

Jami February 26, 2007 at 7:38 am

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!!!

Jami February 26, 2007 at 7:43 am

Whoops… sorry about the two comments… my computer was wigging out!!!

Anna February 26, 2007 at 7:54 am

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.

Emilie February 26, 2007 at 10:07 pm

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?

Anna February 26, 2007 at 11:04 pm

Hi Emilie,

Yes, I think it would. you might want to increase the amount a tiny bit — maybe add 2 or 3 extra tablespoons.

wellsfamilyof4 February 27, 2007 at 7:40 pm

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!

Anna February 27, 2007 at 7:51 pm

Hey, glad you liked them! Weird that they took so long, though.

Debbi March 6, 2007 at 12:50 pm

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!!

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