This 9×13-inch pan brownie recipe yields a big batch of wealthy, dense, and intensely chocolatey brownies with shiny crackly tops and melt-in-your-mouth facilities. Based mostly off my hottest brownie recipe and developed particularly for a 9×13-inch pan, this recipe makes much more critically fudgy brownies which are good for sharing.
If you happen to’re on the lookout for a big-batch brownie recipe that bakes up completely with shiny crackly tops, ultra-fudgy facilities, and wealthy chocolate taste in each chunk, your search is over!
This 9×13-inch pan brownie recipe is predicated on my beloved critically fudgy brownies, however fastidiously developed for a bigger pan so the brownies keep thick, dense, and deeply chocolatey… not skinny or cakey.
Good for events, bake gross sales, potlucks, or just stocking your freezer with emergency chocolate, this recipe makes a beneficiant pan of brownies with bakery-style texture and the richest chocolate taste.
Why You’ll Love This 9×13-Inch Brownie Recipe:
- Thick, dense, further fudgy brownies
- Shiny, crackly brownie tops
- Chewy edges + gooey facilities
- Wealthy chocolate taste from 3 sources of chocolate
- Large batch recipe for a 9×13-inch pan
- Make-ahead and freezer-friendly
- Keep smooth and chewy for days
And in contrast to many large-pan brownie recipes that prove dry or cakey, these brownies retain their dense, moist texture due to a cautious ratio of components, in addition to our in depth recipe testing!
Recipe Testing Brownies for a 9×13-Inch Pan
My crew and I made 15(!!!) check batches in our quest to good a brownie recipe developed for a 9×13-inch pan. This recipe is predicated off my reader-favorite recipe for critically fudgy brownies, nevertheless it wasn’t so simple as multiplying all of the components by 1.5x. (Or 1.44x, which is the precise quantity of further space a 9×13-inch pan has in contrast with a 9×9-inch pan.)
Once I initially printed that brownie recipe in 2017, I made it in a 9×13-inch pan. Nonetheless, the brownies have been a bit skinny; and over time, I switched to a smaller pan for thicker brownies. They’re glorious.
Nonetheless, I wished to revisit the recipe and correctly scale it up as a result of generally we simply want a big batch of selfmade brownies! The objective right here was to successfully scale up that recipe with out shedding what makes it particular: an intensely fudgy texture with wealthy chocolate taste. Brownies can shortly flip cakey in a bigger pan if there’s an excessive amount of flour or not sufficient fats. Nonetheless, these maintain the identical wealthy consistency as a result of we use:
- Melted chocolate and cocoa powder
- Melted butter and oil for taste + moisture
- Each granulated and brown sugar
- Equal elements flour and cocoa powder
The end result? Massive-batch brownies with chewy edges, melt-in-your-mouth middles, and that signature tissue-thin shiny crackly high. Perfection.
Key Elements You Want
- Principally butter with a contact of oil: There is no such thing as a query about it… butter gives the very best taste in brownies. Nonetheless, in our many rounds of testing, the bigger pan of brownies saved popping out barely dry. Lastly, we swapped a little bit of the butter for oil, which is what makes for further moist chocolate cake. The second we tasted that batch, we knew we’d discovered the answer.
- Chocolate: You want 4 ounces (1 customary bar) of both semi-sweet or bittersweet baking chocolate. Chop it up and soften it with the butter.
- Sugar and brown sugar: Sugar does way more than sweeten brownies. It liquifies as they bake, making a softer heart, and migrates to the highest, creating that shiny, crackly floor attribute of a great brownie. The unique recipe makes use of all white granulated sugar, however our bigger batches weren’t fairly candy sufficient. Additionally they tasted a bit dry. So, we swapped a number of the white sugar for brown sugar, which has extra depth of taste. As a bonus, it gives further moisture as effectively!
- Eggs, plus 1 egg yolk: Eggs are some of the essential components in brownies. They bind, add richness, and supply construction. To correctly scale up the recipe, and to maintain such a big batch of brownies chewy and moist, we discovered 1 further egg yolk is important. You want 4 entire eggs, plus 1 further yolk.
- Dutch-process cocoa powder: Although pure cocoa powder can be utilized, I strongly counsel a Dutch-process cocoa powder (I actually like this model) for a richer, smoother chocolate taste.
- Chocolate chips: Chances are you’ll assume these brownies have sufficient chocolate already that you would pass over the chocolate chips, however these aren’t elective! They assist bulk up the batter so the brownies are thick, plus they assist create an ultra-rich, moist brownie texture.
You additionally want flour, vanilla extract, and salt.
Useful Recipe Notes
- Heat melted chocolate and butter are the bottom of this recipe. Heat components assist to dissolve the sugar, which helps forestall grainy brownies.
- This recipe requires an electrical mixer, both handheld or stand. You’ll use it to whip the eggs (and extra egg yolk) with the sugars. Whipping these components is the key to a shiny, crackly, tissue-thin brownie high. As you beat them, the sugar begins dissolving into the eggs whereas air incorporates into the combination, creating construction and quantity. Then within the oven, the warmth continues dissolving the sugar and kinds that delicate shiny crust brownies are well-known for. Whip till the combination reaches the ribbon stage: pale yellow, thickened, and virtually custard-like in consistency.
- Don’t skip parchment paper. Line your 9×13-inch pan for straightforward removing and clear slicing.
Why Is It Referred to as the Ribbon Stage?
If you happen to cease whipping and raise the beaters or whisk attachment up out of the bowl, the combination ought to fall in a steady stream that creates a path of folded ribbon strains on the floor that stay seen for 10–30 seconds earlier than they disappear again into the combination. King Arthur Baking has a useful article about this, in case you’d like some extra data and visuals.
Add the melted chocolate/butter to the whipped eggs and sugars, then add the oil and vanilla:
Sift within the dry components, after which fold within the chocolate chips. Count on a thick batter:
The Finest 9×13-Inch Pan for Brownies
I strongly advocate utilizing a light-colored metallic baking pan for brownies. Steel pans conduct warmth shortly and evenly, which supplies probably the most constant texture and bake time. Keep away from dark-colored metallic in case you can; they will warmth the brownies too shortly.
Glass pans warmth slower AND retain warmth longer, so brownies are inclined to take longer for the facilities to bake by means of, whereas the perimeters over-bake.
Keep on with a silver metallic pan for brownies—like this one or this one.
Find out how to Inform When Brownies Are Carried out Baking
This may be difficult, so right here’s learn how to decide when these brownies are carried out:
- Set the timer to half-hour as quickly because the brownies go into the oven.
- Stick a toothpick within the heart and pull it out. If the toothpick comes out thickly coated in moist batter, the brownies want extra time.
- Proceed to verify the brownies with a brand new toothpick each 2 minutes. If moist crumbs are clinging to the toothpick, the brownies are carried out. You don’t need a clear toothpick—that will imply your brownies are overbaked and is perhaps dry. 32 minutes is probably the most these brownies have ever taken in my oven (if utilizing a light-colored metallic baking pan).
Now comes the arduous half: ready for the brownies to chill fully earlier than chopping them. I do know, it’s torture! However absolutely cooled brownies slice way more cleanly and develop an excellent fudgier texture. If you happen to want a brownie recipe you’ll be able to dig into immediately, do that skillet brownie!
An excessive amount of flour normally causes cakey brownies. Make sure you weigh or spoon and degree your flour and cocoa powder so that you don’t unintentionally overmeasure.
Completely! Fold in 1 cup chopped walnuts or pecans with the chocolate chips.
Use this very related recipe for critically fudgy brownies, which yields 16 brownies in a 9-inch sq. pan.
You possibly can, however brownies baked in glass pans typically take longer and may flip overly chewy and hard across the edges. See the part above on the very best pan to make use of for brownies.
You may use a whisk as a substitute, however it is going to take some arm muscle and an extended time of vigorous whisking to get the eggs and sugar to succeed in ribbon stage. I like to recommend an electrical hand mixer or stand mixer with a whisk attachment.
Description
Developed particularly for a 9×13-inch pan, this recipe yields a big batch of chewy, fudgy, wealthy bakery-style brownies which are good for sharing.
- Preheat the oven to 350°F (177°C) and line a 9×13-inch metallic baking pan with parchment paper, leaving an overhang to raise out the completed brownies (makes chopping simpler!). Put aside.
- In a small microwave-safe bowl or liquid measuring cup, mix the butter and chopped chocolate. Soften in 30-second increments, stirring after every, till fully melted and clean. Put aside to barely cool when you proceed.
- In a big bowl utilizing a handheld or stand mixer fitted with a whisk attachment, mix the granulated sugar, brown sugar, and eggs. Beat on medium-high velocity till the sugar begins to dissolve and the combination is pale and ribbon-y, about 4 minutes.
- Pour the nice and cozy melted butter/chocolate into the bowl with the sugar/egg combination, add the oil and vanilla, and beat or whisk to mix.
- Utilizing a high quality mesh sieve, sift the flour, cocoa powder, and salt into the batter, then whisk or beat on low velocity till mixed. Fold within the chocolate chips. The batter shall be very thick. Unfold evenly into the ready pan. (A small offset spatula is useful right here.)
- Bake for half-hour, then check the brownies with a toothpick. Insert the toothpick into the middle of the pan. If the toothpick is totally coated in moist batter, return the brownies to the oven for two extra minutes. If the toothpick comes out with moist crumbs clinging to it, the brownies are carried out. Err on the aspect of under-baking, because the brownies will proceed to set as they cool. (A totally clear toothpick means the brownies are over-baked!)
- Take away from the oven and place on a cooling rack to chill fully within the pan. When cool, raise the brownies out by utilizing the parchment overhangs and switch to a chopping board. Use a pointy knife to chop into squares.
- Cowl and retailer leftover brownies at room temperature for as much as 1 week.
Notes
- Make-Forward & Freezing Directions: Brownies freeze effectively for as much as 3 months. Thaw in a single day within the fridge, then convey to room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): 9×13-Inch Steel Baking Pan (equivalent to this one or this one) | Parchment Paper | Glass Mixing Bowls | Electrical Mixer (Handheld or Stand) | Positive Mesh Sieve | Silicone Spatula | Offset Spatula | Cooling Rack
- Chocolate: Baking chocolate is often bought in 4-ounce (113g) bars. I counsel Ghirardelli, Baker’s, or Lindt manufacturers; in both semi-sweet (56% cacao) or bittersweet (60% cacao).
- Cocoa Powder: You need to use both pure or Dutch-process cocoa powder on this recipe. I strongly advocate Dutch-process (equivalent to this model) for a smoother chocolate taste.
- Smaller Batch: Use this very related recipe for critically fudgy brownies, which yields 16 brownies in a 9-inch sq. pan.
