Brownies for a Crowd

brownies-for-crowdOne thing I can tell you about living in Utah is that there are lots of opportunities to make large-batch desserts to feed a crowd. Between the church parties, family get-togethers, and funerals, I’ll make a big dessert several times a year.

So it’s a good idea to have a solid recipe in your back pocket for these occasions. I got this one from my aunt, and modified it just a touch. She and I kind of think alike in the recipe department… keep it simple, keep it easy.

One modification I made was to give these Nutella frosting. If you’re not into this awesome chocolate hazelnet spread, I’m sorry. Because you are wrong.┬áNutella is freaking amazing.

If you want, you can substitute the Nutella in the recipe for about 4 tablespoons of cocoa powder. That way it can be hazlenut-free while still tasting like chocolate.


My family can eat these kinds of desserts at an alarming rate. Case in point, my daughter made a double batch of chocolate chip cookies yesterday, and today they are half gone. I think everyone has learned that they better act fast, or they won’t get any.

There’s no mercy in this house when it comes to desserts.

brownies-for-crowd brownies-for-crowd

You can easily cut this recipe into 40 brownies, and with 5 of us in the house, these ought to last about… 2 days.


Let’s talk texture for a minute. These are not quite as chocolatey and gooey as the box-mix brownies. They cut into nice clean squares, but they are still soft. They are just slightly cakey, but not too much.

Which is perfect, because I would FFAAAAAAARRRR rather have brownies than cake.

(No offense, cake fans.)

This recipe is roughly equal to 2 boxed brownie mixes. So go crazy!


Brownies for a Crowd

Large-batch soft chocolate brownies with Nutella frosting.
Cook Time20 mins
Servings: 40 squares
Author: Jen @ Jen's Favorite Cookies



  • 1 cup butter, melted
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 1/2 cups sugar
  • 6 tablespoons cocoa powder
  • 2 cups flour

Nutella Frosting

  • 3/4 cup butter, melted
  • 3 tablespoons Nutella (chocolate hazelnut spread)
  • 6 tablespoons milk
  • 2 - 2 1/2 cups powdered sugar


For Brownies:

  • In a large mixing bowl, place melted butter. (Make sure butter is slightly cooled before adding eggs.)  Add eggs, vanilla, and salt, and mix with a large wooden spoon.  *(see notes)
  • Add sugar and cocoa powder and mix well.  Add flour and mix just until combined.
  • Prepare a half sheet pan (about 13" x 18" pan) by greasing or coating with a non-stick spray. Pour brownie batter into pan and spread evenly.
  • Bake at 350F for about 20 minutes. Let cool a little before frosting.

For Nutella Frosting:

  • In a small bowl, place melted butter and Nutella. Stir until well-combined. **(see notes)  Add milk and mix.
  • Add powdered sugar until frosting reaches desired consistency. It should be thin enough to pour without being runny.
  • Pour frosting over brownies, and spread evenly. Let set for 10-30 minutes before cutting into about 40 squares.


*I recommend mixing these by hand rather than using a stand mixer. Stand mixers can add a lot of air into the batter, which will make the brownies more cakey. For the best texture, a large mixing bowl and wooden spoon are the best choice.
**I melted the butter about halfway, then added the Nutella and finished melting. This softened and melted the Nutella a bit, which made it easier to mix into the butter.
***If you don't want to use Nutella, substitute it for about 4 tablespoons of cocoa powder.


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