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.
- 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