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.
Loaf Pan Giant Brownies
I recently made a half batch of these brownies in a loaf pan. It worked out pretty well, though I mistakenly added too much egg and the brownies were a bit cakier than I would have liked. I used my 8 1/2 by 4 1/2 inch USA Pan, for the half batch. A 9×5 inch loaf pan would have been a better choice since the bottom is wider, but the smaller loaf pan worked out. I just held back 6 tablespoons of the batter and put it in a mini skillet.
More Giant Things
Giant Brownies
Ingredients
- 12 tablespoons butter, I used salted — if using unsalted, about 3/8 tsp salt (170 grams)
- 5 oz unsweetened baking chocolate, chopped (140 grams)
- 1 3/4 cup granulated sugar (350 grams)
- 2 teaspoons vanilla
- 3 large eggs
- 1 cup all-purpose flour, stir well and measure carefully if you don't have a scale (140 grams)
Instructions
- 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 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.
Anna
Hi Lilian, as simple as brownies seem, making even the smallest substitutes always changes the outcome. If you reduce the sugar, you are reducing the recipes overall density and the brownies may be cakier. My advice would be to look for a different recipe.
Lilian
Hi your brownie looks awesome.
I m a beginner at baking.
Instead of using unsweetened baking chocolate, can I sub with Lindt 80% chocolate bar? I intend to reduce the sugar to just one cup as I dun want it so sweet.
Thanks for the reply.
Debbi
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!!
Anna
Hey, glad you liked them! Weird that they took so long, though.
wellsfamilyof4
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
Hi Emilie,
Yes, I think it would. you might want to increase the amount a tiny bit — maybe add 2 or 3 extra tablespoons.
Emilie
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
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.
Jami
Whoops… sorry about the two comments… my computer was wigging out!!!
Jami
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!!!