Recipe for Perfection

Easy Recipes That Work

Home » Recipes » Desserts » Brownies & Blondies » Ultimate Deep Dish Chewy Brownies

Ultimate Deep Dish Chewy Brownies

By 59 Comments

Pin2K
Share
Reddit
Tweet105
Yum555
Email
2K Shares
Print Recipe Jump to Recipe

You’ll love this deep dish chewy brownie recipe! With a luxurious texture melts in your mouth, you’ll want to pour a glass of milk and dig in to these  chewy brownies.

Deep dish brownies on a white plate

 

Ultimate Deep Dish Chewy Brownies

These very well may be the most perfect 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 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’ve tested this chewy brownie recipe dozens of times to make sure I got it just right.

Recipe Tips

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 in this brownie recipe.

Notice that these 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!)

3 toothpicks illustrate how to tell if brownies are done

From left to right: Underdone; Done; Overdone

Tasting Tips

Enjoy your super chewy brownies with a tall glass of cold milk, and if you liked this moist brownie recipe, please share!

Note: This recipe makes 9 BIG, THICK brownies (see picture).  If you want to scale back on the indulgence factor, just cut smaller servings.

5 from 13 votes
Print

Ultimate Deep Dish Chewy Brownie Recipe

You'll love this chewy brownie recipe! With a luxurious texture melts in your mouth, you'll want to pour a glass of milk and dig in to these chewy brownies.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9
Calories 463 kcal
Author Recipe for Perfection

Ingredients

  • 1 1/4 cups unsweetened cocoa powder natural or Dutch process
  • 3/4 cup all purpose flour see note for gluten free substitution
  • 16 tablespoons unsalted butter melted
  • 2 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 eggs

Instructions

  1. Preheat the oven to 350 and prepare an 8 inch square pan by lining it with parchment or foil.
  2. In a small bowl, stir together the flour and the cocoa until well combined, then set aside.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

For gluten free brownies, substitute your favorite gluten free all purpose flour mix and ensure all your other ingredients are gluten free.

Nutrition facts are approximate.  Please consult a nutritionist if you have specific nutritional needs.

Nutrition Facts
Ultimate Deep Dish Chewy Brownie Recipe
Amount Per Serving (118 g)
Calories 463 Calories from Fat 217
% Daily Value*
Fat 24.1g37%
Saturated Fat 14.6g91%
Cholesterol 127mg42%
Sodium 303mg13%
Potassium 226mg6%
Carbohydrates 64.7g22%
Fiber 4.2g18%
Sugar 50.5g56%
Protein 6.1g12%
Vitamin A 750IU15%
Calcium 30mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

More Brownies to Try

Bonus Recipe Collection

Here’s a collection of delicious recipes that, like brownies, can be baked in a casserole dish.  Enjoy these dishes from the Sunday Supper bloggers!

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Ultimate Deep Dish Chewy Brownies
Pin2K
Share
Reddit
Tweet105
Yum555
Email
2K Shares
Vegetable Cookbook

Reader Interactions

Subscribe

Comments

  4. Stacy

    I don’t think I’ve ever tried natural cocoa, Katie. Is there a particular brand you use that I can look for? The thicker the better is my brownie motto and yours look perfect!

    Reply

    • Katie

      Stacy, there are two kinds of natural cocoa I can get easily at the grocery store- Ghirardelli and Hershey’s. Of the two, I prefer Ghirardelli because Hershey’s is more harsh and tastes slightly burnt. I look forward to trying more brands of natural cocoa in the future, but I’ll probably have to order it online. My favorite Dutch cocoa so far is Valrhona.

      Reply

  6. Dini @ Giramuk's Kitchen

    I do love a good deep dish Brownie. I’ve never made one that is all cocoa! Definitely a good looking brownie that I should try soon! 🙂

    Reply

    • Katie

      The recipe calls for an 8 inch square pan (64 square inches). A 9 by 9 square pan is 81 square inches, and an 11 by 7 pan is 77 square inches, so the 11 by 7 is the closer of the two. They will be slightly less deep, so you might want to check them a little earlier to see if they’re done.

      Reply

  15. BritishMumUSA

    5 stars
    Oh I so want to make these, but am in a six week being good thing right now 🙁 I am saving this to bloglovin and going back to it. I love your work, and that you experiment for us all to enjoy. I think I gain a pound overtime I am here. 🙂 That’s ok.

    Reply

    • Katie

      I was a box brownie person too, until I started making them from scratch and saw how easy it was- especially when the recipe is cocoa based, like this one! Give ’em a try and let me know how it goes! 🙂

      Reply

  20. Anne

    5 stars
    I have tried so many recipes on my search for the perfect made-from-scratch brownies, and they were all disappointing. Until I made this one! These brownies are gooey-chocolatey-brownie perfection. Not cake-like or dry like so many others I’ve tried. Even my husband, who had been begging me to just go back to the boxed brownies and who is very picky, loved these!
    I used Hershey’s unsweetened natural cocoa. I quartered the recipe and made them in little single-serve molds in a toaster oven – it came out to three generous servings. Add some vanilla ice cream and I was in heaven! I will be making these again and again!

    Reply

    • Katie

      Anne, I’m so glad you liked them! This is now my go-to recipe for any time I need a brownie fix. I love natural cocoa in brownies because the flavor is so powerful! Thanks for letting me know that they worked out for you! 🙂

      Reply

      • Stefan

        Would help if you use ‘grams’ instead of tablespoon. I don’t have a clue how to take tablespoons of butter…???

        Reply

        • Katie

          Hi Stefan! Sticks of butter as sold in the US come marked with tablespoon increments for easy measuring. If you prefer weight, for this recipe, you need 8 ounces of butter, or approximately 227 grams. Hope this helps!

          Reply

  22. Vel Reed

    Should this recipe come with baking powder? I tried this last night, followed directions to the T. It came out flat and hard.

    Reply

    • Katie

      Hi Vel! This recipe does not use leavening of any kind (baking powder, soda, etc.). It should come out very dense and fudgy- you could describe it as heavy, even- but definitely not hard.

      Reply

  23. Carl Kruse Photography

    As a photographer it’s advisable to see gentle and the way it falls on individuaals tto the image you happen to be shooting.
    Everyone knoes that overcast dsys aree improbable for picture shoots since the clouds create a large softbox that diffuss thhe sunlight and provide even and
    clear images. So does this imply we should always nott
    shoot in aything apart from a scene the place unfortunately wwe cannot have harsh lighting, a great deal of shadows
    and contrast between darkish andd lightweight?

    Reply

  24. robin masshole mommy

    I use my own secret recipe and my family ALWAYS requests my brownies at events. They are so easy to make that I never mind.

    Reply

  25. Alli

    Brownies are my husband’s absolute favorite dessert or snack. They don’t t last long around my house. I’ll have to try your thick, moist brownies. They look delicious.

    Reply

  27. Jeanette

    I love these kind of brownies! I’m always disappointed when they don’t turn out this good. I cannot wait to make these for a friend of mine for Super Bowl.

    Reply

  29. candy

    Who doesn’t love an awesome brownie. Think it is great you took a photo and showed everyone how brownies are underdone, done and over baked. Now I want brownies.

    Reply

  30. Pam Wattenbarger

    These sound like really good brownies. I don’t think I have ever baked with natural cocoa before but I will have to look for it.

    Reply

  32. Marysa

    My kids love making brownies. I’ll have to save this recipe. And better yet, I have to check out your recipe for mint brownies! We usually buy mix so it will be nice to bake some from scratch.

    Reply

  36. Rebecca Swenor

    5 stars
    These ulimate deep dish brownies sound and look delicious. I will have to try this recipe for sure for these brownies. The tooth pick trick to see if they are done has been something I have always done. Thanks for sharing this recipe and the others too.

    Reply

  42. Heather @ForkingSpoon

    5 stars
    I just made these, and they’re delicious. I followed the recipe exactly (including accidentally leaving out the nuts I meant to fold in — oops!). I used the Dutch-processed cocoa because it’s my preference. I’ve been searching for the perfect brownie recipe because it’s my partner’s favorite, and this is the one he (and I) loved.

    I personally wouldn’t describe these as extra fudgy. I only say that because some recipes are so fudgy as to make me wonder if they’re still brownies (so if that’s what you’re trying to avoid, you’re in the right place). They’re very chewy, though (and somewhat fudgy, but they don’t ooze chocolate like some do). I went with this recipe because the other ones I tried (in addition to being either too fudgy or otherwise not quite right texture-wise) were just so thin. To me, these are a bit too thick, so I’ll probably use a 9-by-9 pan next time.

    I will say that the key to the texture seems to be the all-white-sugar brownie (in addition to a good amount of egg). The only problem with that is that they don’t have the depth of flavor you get from brown sugar brownies (they’re so good, though, you may not notice). So if you’ll miss that, you’ll need to adjust for it. I know you can use espresso powder, though I’m not the biggest fan of that. I think next time I make them, I’m going to brown the butter first and add a tablespoon of pure molasses. Hopefully, that won’t interfere with the texture as much as using brown sugar would (maybe I should start with half a tablespoon). And of course, I’ll try to remember to add the chopped pecans.

    Reply

  43. Lilah (they/them)

    5 stars
    Holy sh#t, these are INCREDIBLE. I made it twice within the past few days because the brownies got eaten so quickly!

    First time I baked them, I used margarine instead of butter (most of my household is lactose intolerant) and I sprinkled chopped peanuts on top. I used parchment paper, but I think that made it bake unevenly; some parts were a bit overdone but it was delicious nonetheless!

    Second time (last night), I attempted to adapt it as low-FODMAP for my mom; I used margarine instead of butter, and instead of wheat flour, I used 1/4 cup quinoa flour and 1/2 cup potato starch. The house smelled SO F#CKING GOOD while it was baking; I kept sending messages to a server just dying over how good the house smelled! I sent pictures of the brownies and people were upset they couldn’t eat them! After they were done baking (around 5:30 AM at this point), my dad, half-asleep, commented on how good the house smelled 🙂

    My mom says they’re the best brownies she’s ever had, and I’m inclined to agree. The worst thing about these brownies is how quickly they get eaten!

    Reply

  44. Kate Grosmaire

    5 stars
    Brownies are a favorite at our house and they must be baked only just done enough to hold together. This may be the last brownie recipe I ever try. I use Valrhona cocoa and it was a flavor explosion! Just a week before, I had over-baked a box mix–don’t judge me–and even the middle of the pan was a hard brick the next day. We still had plenty of vanilla ice cream, a must for our brownies, so I went looking for the ultimate moist brownie recipe. I was skeptical of using more cocoa than flour and no other leavening than the eggs, but these brownies delivered! I very carefully watched the time and began checking at 45 minutes. My oven cooks slow so I knew they wouldn’t be done even at 45 minutes. It did take an additional 10 minutes–your oven may be different–always have a tester ready. With the extra time these were perfectly baked.
    I was shocked that the number of servings from the 8 in pan was 9 brownies. My were 1 1/2 inches tall and a 2″x2″ square with a scoop of ice cream is enough to satisfy the most die-hard chocolate lover. Sixteen brownies would also cut the calories down to 260. I’m tempted to use a 9 in square pan next time, but why mess with perfection.

    Reply

  45. Hopeful Kimberly

    5 stars
    Finally, a brownie recipe I would make again and again. Thank you for sharing. The batter was thick and I was worried I did something wrong but it turned out great. Great flavor, CHOCOLATE, and chewy.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating