Frosted Brownies for a Crowd
These are crowd pleasing brownies. The people who like brownies on the cakey side will like them just as much as those who love their brownies dense and fudgy, because these sheet pan frosted brownies somehow manage to be a bit of both.
Sometimes you need brownies, and sometimes you need a LOT of brownies.
This is the recipe to turn to when you need to bake for a crowd. Bake sale? Perfect. Backyard BBQ? Of course. Celebration, potluck, neighborhood block party? Yes, yes, yes.
Everyone loves brownies and these are the crowd pleasing variety. Plus, they’re easy on the baker. In about an hour you’ll have 32 large or 64 small brownies. Done and done.
Sheet Pan Brownies Recipe Notes:
This recipe requires a large sheet pan – 21 inches long, 15 inches wide. If you try to bake these brownies in a smaller sized pan, even slightly smaller, the batter will overflow. Even in a large sheet pan, there will be a moment when you’ll wonder if you’re going to end up with brownie batter all over the inside of your oven.
It’ll be alright. But, if you’re concerned, put some foil under the pan. The brownies will puff up to the point of almost overflowing the pan, but then solidify from brownie batter into brownies. As they cool, the brownies will sink down into the pan, giving them a dense, fudgy texture.
Used in this recipe:
More Recipes You Might Like:
- Classic Buttermilk Caramel Cupcakes
- Yellow Cake with Chocolate Buttercream
- Brownie Pie
- Chewy Chocolate Brownie Cookies
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
FOR THE BROWNIES:
- 4 cups packed dark brown sugar
- 1 1/3 cup (21 1/3 tbsp) salted butter, at room temperature
- 12 large eggs, at room temperature
- 2 tbsp pure vanilla extract
- 1/2 tsp salt
- 1 1/3 cup + 3/4 cup unbleached all-purpose flour
- 1 cup cocoa powder
- 2 1/2 cups semi-sweet or bitter-sweet chocolate chips
FOR THE FROSTING:
- 1 cup semi-sweet or bitter-sweet chocolate chips
- 3/4 cup powdered (confectioners) sugar
- 1/3 cup milk
- 1 stick (8 tbsp) salted butter
- 1/2 tsp salt
- 2 tsp pure vanilla extract
MAKE THE BROWNIES:
- Butter a large sheet pan and heat the oven to 350 degrees.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the brown sugar with the butter on medium-high speed until combined, about 1 minute. With the mixer running on medium-low speed, add the eggs one at a time, beating for about 10 seconds after each addition. Stop the mixer to scrape down the sides of the bowl a few times during this process. Add the vanilla when you add the last egg, beating just long enough to combine.
- In a separate bowl, add the salt, flour, and cocoa powder and stir with a wire whisk to combine. Add to the standing mixer bowl and beat on the lowest speed just to incorporate. Using a spatula, give the batter a stir to make sure all the flour has been mixed into the batter.
- Pour the batter into the buttered sheet pan and smooth it into an even layer. Sprinkle the chocolate chips evenly over the batter. Bake for 21 – 24 minutes, until the brownies are just barely set in the center of the pan.
- Set the pan on a wire rack and let cool completely before frosting.
MAKE THE FROSTING:
- Put the chocolate chips in a medium size bowl and set aside.
- Add the powdered sugar, milk, butter, and salt to a medium size sauce pan set over medium-high heat. Cook, stirring frequently, until the butter melts and the mixture comes to a boil. Let boil, stirring constantly, for 30 seconds.
- Pour the butter and sugar mixture over the chocolate chips and let sit for 5 minutes. Stir until all the chocolate chips are melted and the frosting is smooth, then stir in the vanilla.
- Pour the frosting over the cooled brownies, spreading it into a thin even layer. Let the frosting set for at least 30 minutes before cutting and serving.
Keywords: brownies, frosted brownies, party, BBQ, dessert, recipe, chocolate
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