Here’s a quick and easy recipe I call Giant Brownies. Creative name, eh? But I named them that because the recipe works really well if you want your brownies large. Giant Brownies are sturdy, semi-fudgy, brownies which you can wrap individually. Another bonus is the recipe doesn’t call for 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 around.
I guess the downside of this recipe is that it only makes 9 giant brownies. Or that could be a benefit depending on the situation. I have not tried to double or triple this recipe.
- 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
- 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.
- 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.
- 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.
- When cool, grasp foil, lift from pan, place on a cutting board and cut brownies into big squares.