One-bowl, big-batch brownies have a cake-like texture and a rich chocolate flavour. This easy recipe makes a 9″ x 13″ pan.
When I was growing up mom was always on the hunt for big-batch recipes. With seven kids they were the only recipes that could last more than a day. She and my aunt Ann (11 kids in her house) used to swap big-batch recipes since they were both cooking for a crowd every day. Because of this, my cousins and my family have a shared culinary history when it comes to desserts made in a 9”x13” pan.
I know when it comes to brownies people are often very particular about texture. Some prefer dense and chewy, others prefer a softer texture, some would never dream of add-ins like nuts.
This is the style of brownie I love best of all. They’re a little cake-like but not crumbly and the walnuts add a lovely flavour. You could frost these with a chocolate or vanilla icing or simply sprinkle over a little icing sugar.
My mom came across this recipe in a Bon Appetit magazine back in the early 1970’s. She called them Bon Appetit Brownies but since they come together quickly in just one bowl I call them One-Bowl Brownies.
These big batch brownies have a cake-like texture and a rich chocolate flavour. The walnuts give them a nice substance.
Mom’s One-Bowl Big-Batch Brownies
Course: DessertsServings
24
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesOne-bowl, big-batch brownies have a cake-like texture and a rich chocolate flavour. This easy recipe makes a 9″ x 13″ pan.
Ingredients
1 cup butter, softened
2 cups sugar
½ cup cocoa
4 eggs, room temperature
1 cup flour
1 ½ cup chopped walnuts
2 tsp. vanilla
Directions
- Preheat oven to 350 F and grease a 9”x13” baking pan or line it with parchment paper.
- In a large bowl cream butter, sugar and cocoa. Beat in eggs, one at a time.
- Stir in flour, nuts and vanilla.
- Mix until just combined. Spread in prepared pan and bake for 30-40 minutes. (Cook longer if you want them more cake-like.)
- Cool before cutting.
