This recipe was recommended by a friend who swore it was the only brownie recipe she ever used. It’s called Deep Dish Brownies and is originally from Hershey’s.
Prep time for these brownies is about 7 minutes, but because they are deep dish brownies the bake time is a bit longer than other recipes. The brownies are not too fudgy, not too cakey and quite tall but not awkwardly so. They hold together nicely and taste great.
I use Hershey’s cocoa since Hershey’s is the original source of the recipe, but if you acquire some super high end expensive cocoa, this recipe would be a good way to test it. This could become a go-to recipe in terms of convenience and cost.
Deep Dish Brownies
- 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 – 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.
- 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
Sue, you should do a cocoa taste test and see if you can tell the difference between the old Hershey’s Dark and the new. I’ll bet you can.
I made these yesterday for my husband who loves brownies! I’m still doing the nutrition challenge through my gym but baked for him anyway! The brownies were really easy to mix together. They are nice and tall and didn’t shrink in the middle. I did taste them. The texture is great. When I make them again I will sprinkle some chocolate chips on the top like you did in the photo. I’d like the extra kick of chocolate.
Most importantly my husband thinks they are ‘exceptional’. He might be a little starved for baked goods right now. Lol!
I chose this recipe because it recently made your favorite brownies list and I hadn’t tried them. I also had all of the ingredients! And…….. in the process I discovered I have three canisters of Hershey’s Cocoa. One Natural. Two Special Dark. One of the Special Dark cans has the older label on it so it might be the original formula? It is not yet expired. I’m all set for baking with cocoa for awhile!
These are my GoTo brownie recipe.
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!
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!
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.
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!
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!
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.
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 🙂
Avanika (Yumsilicious Bakes)
These used to be my go-to recipe a while ago. I still love them 🙂
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!
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!!
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.
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.
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.
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.
Hershey’s 1934 Cookbook has a recipe for “Chocolate Syrup Brownies” with brown sugar. They are pretty tasty too. 🙂
i ve never enough of brownies :)these look great not to my tummy though!
SO WEIRD. I made these exact same brownies today! I added a little coffee to mine though, they came out very rich and heavenly.
Wow! I’m kind of excited to hear so many people use this recipe over and over.
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!
Elaine - The Gourmet Girl
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.
Another one to try! Simplicity is often the best.
I absolutely need to make these.
I love those brownies, my coworker swears by that recipe!