I hate making piddley pans of brownies. Who's idea was that anyways! 9 x 9? Who are we trying to kid?! Get me a proper pan, and I'll bake you a proper cake. I deplore wasting time, so I won't waste yours. Normally, I'm not quite this perturbed with the size of any food or meal, I just want it to be good. But quite frankly, it just doesn't seem worth my time and effort for only a few squares of chocolatey goodness. Sure, I could just make a double recipe and use multiple pans, but why not just one cake of a nice size? Enough questions - straight to the answers. I also have this thing where most everything I make has to have something healthy about it. I don't know, it's just a quirk. But it keeps me from ever feeling guilty about eating, ever. I have somehow gotten over any type of restrictive eating habits. Eat and be merry. If it is a bit better for me, then all the merrier. Adding bananas to this cake tastes good too. Stash expired bananas in the freezer, not only for banana breads or cakes, but for nearly any cake. Yes, this cake has a lot of butter. But, it tastes good. Besides, it mostly contains ingredients that are pronounceable, and I find recipes like this to be fairly easy to digest. It's not perfect, by any means but, at least it wasn't made in a factory, where I don't even get to savour the glorious smell of baking in my very own home. It is rewarding, and it is likely, that if you are in enough of a hurry to get this in the oven, it is possible to burn off a fair number of calories in the process. These are divinely yummy with ice cream, but will also hold their own. The pan is large, but it doesn't mean you'll want to share. Espresso Banana Brownies to Feed a Crowd 2 cups butter 1 cup dark chocolate (73%) vanilla 1/2 cup cocoa 2 cups sugar 2 cups flour 6 eggs 2 very ripe bananas 4 tsp baking powder 1 tsp salt 1/2 can sweetened condensed milk 2 shots espresso, or very strong coffee 1. Preheat the oven to 350 degrees. 2. Melt the butter and chocolate. 3. Combine the eggs, and bananas until mashed together. Add vanilla, cocoa, and sugar. Stir in the butter and the chocolate. Stir in the sugar. 4. Stir in the flour, baking powder, and salt. It will resemble a creamy frosting in consistency. Grease a cookie sheet (13 x 18 inches), and evenly spread the batter with a spatula. 5. Bake for 30 minutes, or until a toothpick comes out clean. 6. Combine the condensed milk with the espresso, and drizzle over the top of the cake (no need to wait for it to cool).