Jumbo brownies are thick, chocolate-rich squares baked in a 9-by-13-inch pan and cut larger than ordinary brownies, so each piece has a soft center and generous edges. Melted chocolate, cocoa, and a little brown sugar build deep flavor and a fudgy texture, while a full two-hour cooling period helps the big squares slice neatly.
Ingredients
- 1 cup (227 g) unsalted butter, cut into pieces
- 8 oz (227 g) bittersweet or semisweet chocolate, chopped; choose chocolate with about 60–70% cocoa for a balanced, rich flavor
- 2 cups (400 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 4 large eggs (about 200 g without shells), at room temperature if convenient
- 2 tsp (10 ml) vanilla extract
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- 3/4 cup (75 g) unsweetened cocoa powder, natural or Dutch-process
- 1 tsp (6 g) fine salt
- 1 cup (170 g) semisweet chocolate chips or chunks
- 1/2 cup (about 60 g) chopped walnuts or pecans, optional
- Nonstick baking spray or a little extra butter, for the pan
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 350°F (175°C). Lightly grease a 9-by-13-inch metal baking pan. Line the bottom and two long sides with parchment paper, leaving a couple of inches overhanging at each side so you can lift out the cooled brownies. Grease the parchment lightly as well. A metal pan gives the edges a more even bake; if using a glass pan, begin checking the brownies a few minutes early because glass can retain heat.
- Melt the butter and chocolate. Put the butter and chopped chocolate in a medium heatproof bowl. Set it over a saucepan with a shallow layer of gently simmering water, making sure the bowl does not touch the water. Stir slowly until smooth, then lift the bowl off the pan and let the mixture stand for about 5 minutes. Alternatively, microwave it in 20-second bursts, stirring between each, until melted. Do not let the chocolate scorch or get water in the bowl, since either can make it seize.
- Whisk in the sugars and eggs. Whisk the granulated and brown sugars into the warm chocolate mixture until combined. Add the eggs one at a time, whisking well after each, then whisk in the vanilla. Continue whisking by hand for about 45 seconds, until the mixture looks glossy and slightly thickened. The mixture should be warm rather than hot; if it is very hot to the touch, give it a few more minutes before adding the eggs.
- Fold in the dry ingredients. Sift or whisk the flour, cocoa powder, and salt together in a separate bowl to break up cocoa lumps. Add them to the chocolate mixture and fold with a flexible spatula just until no dry streaks remain. Fold in the chocolate chips and, if using, the nuts. Stop as soon as the batter is evenly mixed. Stirring vigorously or for too long after adding flour can make brownies firmer and more cake-like.
- Fill the pan and bake. Scrape the thick batter into the prepared pan and spread it into the corners in an even layer. Bake for about 35 minutes, starting to check at 32 minutes; a particularly slow oven may need up to 36 minutes. The edges should look set, and the center should no longer ripple when the pan is nudged. Because these brownies contain eggs, USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes; check the center with a food thermometer. Avoid relying only on a clean toothpick, which can make fudgy brownies seem underdone even when they are ready.
- Cool completely before cutting. Set the pan on a wire rack and leave the brownies to cool in the pan for 2 hours. This rest lets the middle finish setting and makes large portions less likely to break apart. Use the parchment overhang to lift the slab onto a cutting board. Cut it into 12 large squares with a long, sharp knife, wiping the blade between cuts for cleaner edges. For the firmest, tidiest squares, chill the cooled slab for 20–30 minutes before slicing; this optional chill adds to the total time.
Tips
- Measure flour carefully. Too much flour is one of the easiest ways to turn a fudgy brownie dry or bready. If you do not have a scale, fluff the flour in its container, spoon it into the measuring cup, and level the top without packing it down. Measure cocoa the same way, or weigh it for the most consistent result.
- Choose chocolate you like eating. Bittersweet chocolate makes the brownies more intense, while semisweet gives a sweeter result. If you only have unsweetened baking chocolate, it is not a direct swap for the listed chocolate because it has no sugar; use bittersweet or semisweet instead for the intended balance.
- Watch the center, not just the edges. The pan can look done around the perimeter while the middle is still unset. Use the thermometer guidance in the baking step, and remember that the brownies continue to settle as they cool. Baking until the center is completely firm can leave the finished squares dry.
- Let the brownies cool before storing or cutting. Warm brownies are delicious but fragile, especially when cut jumbo-sized. For a neat serving, wait until fully cool and use a wiped knife. If you prefer a warm, soft dessert, cut a portion after cooling and warm that individual piece just before serving.
Serving Suggestions
Serve a jumbo square on its own with coffee, tea, or a cold glass of milk. For a plated dessert, warm a portion briefly and add a scoop of vanilla ice cream, then finish with berries or a spoonful of lightly sweetened whipped cream. The contrast between a warm brownie and cold ice cream works especially well, but keep toppings simple so the chocolate remains the focus. A small pinch of flaky salt on top can sharpen the chocolate flavor; add it just before serving rather than to the whole pan if not everyone likes salty-sweet desserts.
For a party, cut the pan into 12 generous portions as written, or make 16 smaller squares if there will be several other desserts. Brownies travel well once they have cooled completely. Arrange them in a single layer in a lidded container, or place parchment between layers so the tops do not stick. If serving them on a platter, add any ice cream, cream, or fruit at the last moment rather than letting moist toppings sit on the brownies.
Variations
Make them nut-free: Simply leave out the walnuts or pecans. The brownies still have plenty of texture from the chocolate chips, and no replacement is necessary. If you want extra crunch without nuts, sprinkle a small handful of additional chocolate chips over the batter before baking.
Add a coffee note: Stir 1 tsp (2 g) instant espresso powder into the melted chocolate mixture. It gives the brownies a slightly deeper, roasted chocolate impression without making them taste strongly of coffee. Do not add brewed coffee as a substitute; extra liquid changes the batter and can affect the bake.
Use a different chocolate topping: Replace the semisweet chips with 1 cup (170 g) milk chocolate chips for a sweeter result, or use dark chocolate chunks for a more bittersweet bite. White chocolate chips also work, though they make the squares sweeter and less traditionally chocolate-forward. Keep the amount the same so the batter’s balance and texture stay close to the original.
Make a swirled top: Before baking, place small spoonfuls of 1/3 cup (80 g) smooth peanut butter or thick caramel sauce over the batter. Draw a skewer through the spoonfuls in a few broad lines without mixing them fully into the batter. A generous amount of a thin sauce can sink or make the center seem underbaked, so keep the swirls modest.
Storage and Reheating
Once cool, store the brownies in an airtight container at room temperature for up to 3 days. Keep them away from direct sunlight and heat, and do not leave them uncovered, since the cut edges dry out first. For longer storage, refrigerate them for up to 5 days; the chilled texture will be firmer, so let a piece sit at room temperature for about 15–20 minutes before serving if you prefer it softer. Refrigerate within 2 hours of baking or serving, especially in a warm room.
To freeze, wrap individual squares tightly, place them in a freezer-safe container or bag, and freeze for up to 2 months for best texture. Thaw wrapped brownies at room temperature for about 1–2 hours, or let them thaw overnight in the refrigerator. To warm one square, microwave it on a plate for 10–15 seconds, then check and add short bursts if needed. Reheat only the portion you plan to eat; if reheating leftovers as a cooked egg-containing dish, bring the center to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers.
Frequently Asked Questions
Why are these brownies called jumbo?
They are baked in a standard 9-by-13-inch pan and divided into 12 portions rather than the more common 16 or 24. Each piece is therefore a substantial square, with a thick center and enough surface area to serve as a dessert on its own. You can cut smaller portions if you are serving several sweets or want a lighter serving.
Can I use a different pan size?
A 9-by-13-inch pan is best for the stated baking time and portion size. An 8-by-8-inch pan is much smaller and deeper, so this full batch could overflow or bake unevenly; do not pour all of it into that pan. For a smaller pan, halve the ingredients and begin checking the center earlier, since baking time depends on the batter depth and pan material.
How can I tell when the brownies are done?
Look for set edges and a center that does not wobble like liquid when the pan is gently moved. Check the center with a food thermometer and follow the 160°F (71°C) safe minimum for egg dishes stated in the instructions. A toothpick may show moist crumbs or melted chocolate, so it is less useful for judging this intentionally fudgy batch.
Can I make the batter ahead?
It is better to bake the batter soon after mixing. Once flour is added, a long wait can change how the batter bakes, and the chocolate may firm up. For advance preparation, bake the brownies, cool them fully, and store them in an airtight container. You can also freeze the baked squares and thaw only what you need.
Can I make these brownies without a mixer?
Yes. A whisk and flexible spatula are all you need, and mixing by hand helps you stop as soon as the flour disappears. Whisk the eggs and sugars thoroughly into the chocolate mixture, but fold gently after adding the dry ingredients. A stand mixer is unnecessary and can encourage overmixing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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