Deep Dish Brownies768 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“My all-time favorite, make-from-scratch brownies recipe!” - by Biz McMahon
Original recipe yields 1 - 8 inch square pan
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
- In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!
Amount Per Serving (18 total)
- 170 cal
- 8.9 g
- 22.1 g
Based on a 2,000 calorie diet
Reviews (768)Rate This Recipe
"Great chewy, fudgy brownie IF you eliminate one egg, and add more cocoa (1/4 cup). No baking powder, or else it will rise too much like a cake. Not really deep dish, but just regular size thickness..." See more. And make it easy on yourself folks, this can be a one-bowl recipe. I just add all the dry ingredients into the wet mixture and slowly stir until it's all incorporated. Definitely increase cocoa and add 3 tablespoons sugar to compensate. I also used just 1/2 stick of butter and 1/4 cup applesauce and it was super moist and hopefully a smidge healthier. This is a really easy recipe and quick and fun to do with kids. Why use stuff from a box with all those preservatives when this is soooo easy. Bake no longer than 35 min in 8x8 square pan. Tip for all brownie recipes: grease only the bottom of your pan, not the sides to avoid burning or turning too crisp or dark on the sides of the brownies. With a few changes, this one is my master recipe."
"After reading many of the reviews, it quickly became apparent the original Deep Dish Brownie recipe was no longer being rated--it was the NEW Deep Dish Brownie recipe: 2 eggs, no baking powder. I like..." See more a chewy rather than cake-like brownie so this is what I did as well. However, this recipe shouldn't be rated on whether it's better with 2 or 3 eggs--not fair. After all, even a brownie mix gives variations, depending on whether a fudgey or cakey brownie is preferred. Having said that, it IS specific and relevant to this recipe that I can say that while the texture is fine, there is just simply too much sugar, too much butter, and not enough chocolate--whether you make the recipe as stated or eliminate 1 egg and the baking powder. I could make the suggestions to reduce sugar by 1/2 c., reduce butter by 1/4 c., and increase cocoa by a couple of tablespoons and maybe even add a tsp. or so of espresso powder to intensify the chocolate flavor--but then this would be an entirely different recipe. As written, this recipe will not be a repeat for me."
"LOVE these brownies with my modifications: I only used 2 eggs and omitted the baking powder and I sprinkled chocolate chips on the top. I doubled the recipe and baked in a 9 x 13. These were everythin..." See moreg a brownie should be - chewy, fudgy, wonderful! I will make these again and again! Thanks ! ***Update*** Just wanted to let you all know that I made these with baking Splenda and they did beautifully and tasted delicious! *Another Update* - It's been a longtime since I found this recipe, I make it all the time. The only thing I have changed is that we don't use choc chips anymore. This is still a major hit!"
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