These are Brownies for a Crowd. Melt in your mouth, chocolate fudgy brownies.

But I’ve never been that good at sharing…
I had good intentions. Last week I had just completed my 15 mile long run for my marathon training and was feeling good (If good means hardly able to walk up my stairs).
We had a church BBQ and I thought Brownies For a Crowd would be perfect. So I made them…and then we didn’t end up going because my husband had a work function pop up.
So Brownies For a Crowd turned out to be Brownies For One. I had a little help from my husband and kids but I did quite a bit of the damage.
That’s right, not a single brownie made it out of my house.
Not. A. One.
I was expecting more of a chewy brownie so at first I couldn’t decide if I liked them.
These are a fudgy brownie that you frost while warm so the frosting turns into more of a glaze.
Then I kept eating them and eating them and I decided these fudgy-no-calorie-left-behind brownies were for me.
It takes work to earn the name The Girl Who Ate Everything. They were even better the next day after the frosting had sunk in even more.
Overeaters anonymous I think you just welcomed your newest member.
5 from 1 vote

Brownies For a Crowd

This is a HUGE recipe, but I love that - bake once for a crowd or fill your freezer with brownies for any occasion.


  • 8 eggs
  • 2 teaspoons salt
  • 2 cups of butter melted
  • 1 1/2 cups Hershey’s cocoa
  • 4 cups sugar
  • 4 teaspoons vanilla
  • 3 cups flour
  • 4 cups powdered sugar
  • 1/2 cup butter softened
  • 1/2 cup cocoa
  • milk


  1. Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute.
  2. Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.
  3. Add flour mixture to egg mixture and mix until well combined.
  4. Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. You could probably half this recipe and bake it in a 9X13 pan. Cool for 15 minutes and spread with frosting.
  5. For the Frosting: Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. You do not want to add more than 1/2 cup of milk or your frosting will be too wet. You want a thick frosting that's barely spreadable. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.

Recipe Notes

Source: Real Mom Kitchen