Deep Dish Brownies
These very well may be the most perfect deep dish brownies ever.
A couple of weeks ago, I was so pleased with the texture and thickness of my Mint Infused Deep Dish Brownies that I decided to try making them even deeper, but without the mint flavor. I wanted to find out just how deep you could make the batter without having trouble getting them to cook all the way through.
This pan of deep dish brownies has been one of my all time favorites so far. When you look at the photo, you’ll see just how thick and weighty they are. Despite being incredibly thick, they’re not overly dense, because whisking the eggs into the sugar creates an ever so slightly lofty texture.
I used natural cocoa for these. Natural cocoa is pretty much my default cocoa these days because I’ve gotten hooked on the fruity robustness. However, if you prefer Dutch cocoa (which has a milder flavor and darker color), you can certainly use it. Either one will work fine.
Notice that these Ultimate Deep Dish Brownies bake for a bit longer than a typical pan of brownies, but not that much longer. The same test for doneness applies. They’re done if you stick a toothpick in the center and moist crumbs are stuck to it when you pull it out. If it’s coated with batter, they’re not done yet. Don’t wait for a completely clean toothpick, though, or they’ll be overdone. (Clean toothpicks are for cakes!)
Enjoy your deep dish brownies with a tall glass of cold milk!
You'll love these deep dish brownies. They're incredibly thick, yet have a melt-in-your-mouth texture just underneath the crackled crust. Prepare to be amazed!
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 1/4 cups unsweetened cocoa powder (natural or Dutch process)
- 3/4 cup all purpose flour
- 16 tablespoons unsalted butter, melted
- 2 1/4 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs
- Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment or foil.
- In a small bowl, stir together the flour and the cocoa until well combined, then set aside.
- In a large bowl, combine the melted butter, sugar, salt, and vanilla, and whisk together. Mixture will be grainy but uniform. Add the eggs one at a time, whisking thoroughly after each addition.
- Set aside the whisk and add the flour/cocoa mixture to the large bowl. Stir with a large spoon or spatula until just combined, scraping down the sides of the bowl as needed.
- Scrape the batter into the prepared pan and smooth out the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs but no liquid batter attached. Set the pan on a rack to cool for 15 minutes, then use the pan liner to lift the brownies out. Set the brownies on a rack to finish cooling.
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