Deep Dish Brownies

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*.

brownies

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
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 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)**
Instructions
  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.
Notes
**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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Comments

  1. says

    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.

  2. Jane says

    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!

  3. Nikki says

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

  4. Louise says

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

  5. beth says

    Anna,

    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.

    Beth

  6. says

    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.

  7. says

    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.

  8. says

    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.

  9. says

    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!!

  10. Rachel B says

    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!

  11. C L says

    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 :)

  12. says

    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.

  13. says

    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!

  14. Gloria says

    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!

  15. BunnyB says

    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.

  16. Renee says

    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!

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