Colossal Brownies are for the ‘go big or go home’ crowd. And even if that’s not normally your dessert style, sometimes it’s fun to change things up. You’ll get gasps of wide eyed wonder from your audience, I promise. These super moist brownies help settle the age old debate between cakey and fudgey — they’re the perfect compromise with some nice height and a tender crumb without being dry, and a dense richness without being wet or gooey. Dutch process cocoa powder makes them extra deep and dark. And did I mention they’re big? You just can’t go wrong ;)
How many of us got our start in the kitchen with a humble batch of brownies? Brownies are so easy I sometimes forget about them, and I just realized that I only have one other brownie recipe on the blog. But it took just one bite of one of these chocolatey squares to remind me that there aren’t too many things in life that can beat a freshly made brownie. Don’t ever be tempted to buy the boxed mixes, there’s no reason to — a great brownie can be whipped up in a few minutes with ingredients that you always have around.
These brownies are so deep in color because I used a Dutch processed cocoa powder. Dutched cocoa powder has been treated with alkali, which makes it milder, and darker, than regular. You’ll see both kinds right there on the shelf in your baking aisle. I like to use Hershey’s Special Dark cocoa powder, which is formulated to give a super deep chocolate result. The only thing you have to remember about Dutched cocoa is that it will not react with baking soda, so you need to use it in recipes that call for baking powder. If a recipe uses baking soda, be sure to use regular cocoa powder. For this recipe you can use any cocoa powder you like because there is no baking soda or baking powder involved.
Just remember this recipe only makes 4 colossal brownies, so plan accordingly (or cut them smaller!)
- 1 cup, (2 sticks or 16 tablespoons) unsalted butter
- 4 large eggs
- 1 tsp almond extract (or vanilla)
- 1 cup all purpose flour
- 2 cups granulated sugar
- 3/4 cup dutch-process cocoa powder (I used Hershey's Special Dark)
- Set the oven to 350F
- Spray a 9x9 square baking sheet with baking spray, and (this is optional) line with parchment paper with overlapping ends so it will be easier to lift out for cutting.
- Cut the butter up into chunks and put it in a large microwave safe mixing bowl. Zap it for a minute in the microwave until the butter is melted.
- Whisk in the eggs, one at a time. Add the extract.
- In a separate bowl whisk together the dry ingredients. Sift the cocoa if it has alot of lumps.
- Gently mix the dry ingredients into the wet, stirring just until everything is well combined.
- Spread the batter in the pan, and take a moment to even out the surface.
- Bake for about 35-40 minutes, until the brownies are risen, slightly dry along the edges, and a toothpick inserted in the center doesn't have wet batter on it. (Moist crumbs are ok) Don't over-bake.
- Let cool slightly and dust with powdered sugar. Cut into four large squares.
Just think of it this way…you made it all the way to Friday, you deserve a treat!