Big Batch Brownie

This Big Batch Brownie recipe brings you the ultimate goodness in one bundle. These brownies are chocolatey, rich, fudgy, and super decadent; on top of everything, this recipe will make many brownies.

About This Large Batch Brownie

• These large Batch Brownies come together quickly and have a shiny, crackled top.
• These brownies use oil, butter, and cocoa powder, which results in a fudgier texture.
• One more essential ingredient is Mini Chocolate Chips, which are my favourite kind of chocolate chip.
• Cocoa powder adds flavour, deep colour, and texture to the brownies.
• We also need powdered sugar and brown sugar for the maximum fudgyness.
• This recipe can adapt to wide variations such as walnut, raspberry, or M&Ms.
• This Big Batch Brownie bakes in a 9X15 inch pan; making it in an 8X8 pan will give you thicker brownies.
• Note: you can half the ingredients and bake this brownie batter in an 8X8-inch pan.

How To Make These Brownies

• Melt the butter, add the oil, and then add the cocoa powder. Oil should warm up slightly to absorb the cocoa powder better. Mix all together and let the cocoa powder bloom.
• Whisk both sugars with eggs and vanilla extract using the whisk attachment or hand mixture. Take your time with this step, as this step contributes to a shiny and crackle top. Whisk for 3- 4 minutes. until the mixture is smooth and light in colour.
• Add half of the oil and cocoa powder mixture and whisk for 3-4 minutes. This will give your brownie a shiny and cracked top.
• Sift all-purpose flour, and salt in a separate bowl and add to the egg mixture. Gently fold the dry ingredients and scrape the bottom of the bowl to ensure all the ingredients are well incorporated.
• Add the remaining oil mixture and mix well.
• Mix in the chocolate chips and pour the batter into the lined and greased pan. Smooth the top with a spatula.
• Bake the brownies for 30-35 minutes. Do not overbake the brownies, which will result in dry brownies.
• Let the brownies cool down in the pan for one hour, then remove from the pan and transfer them to the cooling rack.
• Do not rush to cut the brownies before thoroughly cooling down; otherwise, you will have a brownie mess.

See more brownie recipes here:

Red Oreo Brownies,

Thin Reese's Peanut Butter Cup Brownies,

Mini Egg Brownie,

Fudgiest Brownies

Storing: Brownies will last 3 to 4 days in an airtight container at room temperature and up to a week in the refrigerator.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND YOU LIKED IT.

📖 Recipe