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.
- 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)**
- 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.
- 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.
- Bake 40 to 45 minutes or until brownies appear set. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.
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