Brownies for a Crowd
Makes approximately 72 brownies, 1½-inch by 2-inches each.
  • 6 cups sugar
  • 2¼ cups (4½ sticks) butter, melted
  • 9 eggs
  • 1 tablespoon vanilla
  • 1½ cup unsweetened cocoa powder
  • 1 cup "Special Dark" cocoa powder
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • 1 cup chopped walnuts (more if desired)
  1. Heat oven to 350 F.
  2. Lightly grease two 9-inch by 13-inch baking pans, line with parchment, (the grease will hold the parchment in place) and spray lightly with an oil/flour combination spray like Baker's Joy.
  3. In a very large bowl, combine the sugar and melted butter. Stir well.
  4. In a medium bowl, beat the eggs and vanilla until frothy. Add slowly to the sugar mixture, stirring well.,
  5. Add the cocoa powders, flour, baking soda, baking powder, and salt. Stir just until combined.
  6. Gently stir in the chocolate chips and walnuts.
  7. Divide evenly between baking pans, spreading with a dough scraper or offset spatula.
  8. Bake for 25-30 minutes, or until a toothpick in the center of the brownies comes out clean. If it has batter on it, bake in 3 minute increments until done. Don't overbake.
  9. Cool COMPLETELY in pans on cooling racks. Remove the brownies by lifting the edges of the parchment. Mark and cut as desired. Since they are thick and rich, I found that 1½-inch by 2-inch pieces were perfect.
Recipe by The Rowdy Baker at