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Deep Dish Brownies

by on June 8, 2009 · 24 comments

Last night’s conversation about the Chex contest led to another discussion about favorite recipes – specifically, ones you consider your own. My friend told me she had this amazing brownie recipe. She’d been making it for years and it even won a brownie baking challenge at work. I had to have this recipe (of course) and asked her for it. “It’s on the Hershey’s website.” She said. “It’s called Deep Dish Brownies”. And I could tell by the tone of her voice that it was a waste of breath to even tell her about any other great scratch brownie recipes because for her, this was *it*.


Today’s been an extremely busy day, but somewhere between teaching crafts at a camp and my across-town doctor appointment, I found time to bake these. Prep time was about 7 minutes, but bake time was 42 and while my friend likes hers hot out of the oven, I prefer brownies cooled and set. So many hours later, after all my tasks were complete, I tried a brownie. Maybe it just tasted good because I was de-stressing from a busy day, or maybe it really is just a solid recipe. The brownies are not too fudgy, not too cakey and quite tall but not awkwardly so. They held together nicely and tasted great. I used Hershey’s cocoa since they are the original source of the recipe, but if you acquire some super high end expensive cocoa, this recipe would be a good one to try it in. This could become a go-to recipe in terms of convenience and cost.


5.0 from 1 reviews
Deep Dish Brownies
Prep time
Cook time
Total time
Hershey's Deep Dish Brownies
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 1 1/2 sticks (6 oz /170 grams) melted butter
  • 1-1/2 cups (10.5 oz/294 grams) granulated sugar
  • 1-1/2 teaspoons vanilla extract (7 ml)
  • 3 large eggs
  • 3/4 cup all-purpose flour (3.4 oz/95 grams)
  • 1/2 cup HERSHEY'S cocoa (40 grams) – I used natural style
  • 1/2 teaspoon baking powder (2 ml)
  • 1/2 teaspoon salt (use a scant teaspoon if using unsalted butter or butter sticks)**
  1. Preheat the oven to 350°F (176 C). Line an 8 inch square metal pan with foil and grease only the bottom. I like the method of greasing only the bottom of brownie pans because the brownies seem to stick to the sides and bake up more evenly rather than pull away. Hershey says to grease the whole pan.
  2. Combine melted butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating gently until well mixed – don’t overbeat or the brownies won’t be as tender. Spread batter evenly into prepared pan.
  3. Bake 40 to 45 minutes or until brownies appear set. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.
**This recipe was developed with salted butter or margarine. I used unsalted butter and a scant 1 teaspoon of Morton Kosher salt. The brownies had a salty edge but tasted great. Note: My friend used to live in Mexico and when she baked the brownies there, they always sank in the middle. When she moved back to Texas the recipe worked just fine, so if you are at a high altitude, make sure to adjust accordingly

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Published on June 8, 2009

{ 24 comments… read them below or add one }

bakingblonde June 8, 2009 at 6:09 pm

I love those brownies, my coworker swears by that recipe!

Emily L. June 8, 2009 at 6:46 pm

I absolutely need to make these.

Katrina June 8, 2009 at 7:11 pm

Another one to try! Simplicity is often the best.

Elaine - The Gourmet Girl June 8, 2009 at 7:37 pm

There is nothing more comforting than brownies, especially when it’s raining! Since hurricane season just started I’ll be making them quite often. :)
Thank you for reminding us that the simplest things from the kitchen can be the best.

Jane June 8, 2009 at 7:44 pm

The Hershey’s brownie recipe is my favorite! I’ve been making it for so long that brownies made with chocolate (as opposed to cocoa) just don’t have the right texture to me. Kudos to your friend!

Anna June 8, 2009 at 8:19 pm

Wow! I’m kind of excited to hear so many people use this recipe over and over.

Nikki June 8, 2009 at 9:06 pm

SO WEIRD. I made these exact same brownies today! I added a little coffee to mine though, they came out very rich and heavenly.

snooky doodle June 8, 2009 at 11:02 pm

i ve never enough of brownies :)these look great not to my tummy though!

Louise June 9, 2009 at 4:25 am

Hershey’s 1934 Cookbook has a recipe for “Chocolate Syrup Brownies” with brown sugar. They are pretty tasty too. :-)

beth June 9, 2009 at 4:38 am


This isn’t about the brownies, hope that’s okay. It is about baking. Have you ever tried/heard of the Sideswipe blade? You attach to your standing mixer and because of its design, you don’t need to stop and scrape the bowl. I was curious to hear your thoughts.


Anna June 9, 2009 at 6:37 am

Hi Beth,

I have seen the Sideswipe blade and it looks pretty neat, but I am kind of resistant to buying it because I don’t mind scraping the bowl. If I were a cake pro and had to turn out multiple cakes in a day, I would definitely buy it! I think they are about $40.

Anna June 9, 2009 at 6:38 am

Louise, thanks for the tip! I have a chocolate syrup brownie recipe, but I don’t have the one with brown sugar. That is a must try.

lisaiscooking June 9, 2009 at 7:12 am

Your brownies look great! I like the deep dish aspect, and the walnuts on top look delicious. Next time, I’ll have to try buttering only the bottom surface.

Sue June 9, 2009 at 8:51 am

These brownies look like a must try!
Way back when I was served some Hershey’s syrup brownies and I requested the recipe. I’ll have to look at the recipe to see if it uses white or brown sugar. I remember they were very good.

On a different note, I found chipotle powder and made the Tex Mex Chocolate cookies. They’re very good, and so much fun to share!!

Rachel B June 9, 2009 at 9:52 am

I loved this recipe when I was a kid! It’s nice since it produces something fancier than “just plain brownies,” but the cocoa powder makes it very easy. I always added chocolate chips to these, and sometimes frosted them as well. Sounds like a bit much now, but they were great–even straight out of the freezer!

Avanika (Yumsilicious Bakes) June 9, 2009 at 1:45 pm

These used to be my go-to recipe a while ago. I still love them :)

C L June 9, 2009 at 6:26 pm

Must make these for the coworkers. After bringing in butterscotch blondies and your European lemon bars (which were inhaled), brownies would be just the right treat. One of the drivers has a birthday Friday so I might make these instead of chocolate cake. Would a creamy chocolate frosting or icing be overkill? Of course, there really isn’t such a thing as too much chocolate. LOL :)

Anna June 9, 2009 at 7:13 pm

These would be a very good birthday brownie. I personally think icing would be overkill, but you could throw a few chocolate chips on top or maybe drizzle the tops with melted chocolate before cutting. But I think that icing these brownies would be like icing boxed brownies.

Mary M June 10, 2009 at 6:18 am

I made these last night- just delicious! And just as easy as boxed. The only extra step is melting the butter. My new, go-to brownies! Thanks!

Gloria October 10, 2010 at 9:10 pm

Just made these–taste is great!!! Oven was too hot even at 345 degrees so the sides folded over like wrapping paper! I didn’t get a flakey crust-not sure if I was supposed to…did I mix too much or not enough? I only mixed by hand…. I might add banana to this one too next time!

BunnyB November 14, 2010 at 4:53 am

Where is the recipe for the brownies (They are the same.) with a creme de menthe filling and melted (either Hershey buds or chocolate bar on top.) Took a double-recipe to a “health concious vegetarian group” one time. My husband said they would never eat them. Mine was the only plate emptied.

Anna November 14, 2010 at 7:48 am

Hello BunnyB,

Is this the recipe you were referring to?

It sounds good! Every so often I get in a mint mood, so I’ll have to try it. Thanks for the recommendations!

Renee January 31, 2012 at 4:29 pm

I’m glad you tried this recipe and posted it on your website because I can’t find them on the Hershey’s website anymore. I tried it the first time you blogged it and they are my kids’ favorite brownies.

PS – I’m one of your long-time followers, but I don’t think I’ve ever posted a comment!

Margaret November 6, 2013 at 1:40 pm

These are my GoTo brownie recipe.

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