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.
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.
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!)
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.
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.
- 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
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.
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.
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
- Boozy Baked French Toast from Brunch with Joy
- Orange & Date Wife Saver Breakfast Casserole from A Mama, Baby & Shar-pei in the Kitchen
- Spinach, Sausage and Polenta Breakfast Casserole from The Redhead Baker
Appetizing Casserole Sides
- Baked Cauli-Tots Casserole from Cupcake and Kale Chips
- Savory Sweet Potato and Sausage Bread Pudding from Nik Snacks
- Shredded Brussels Sprouts Casserole from Take A Bite Out of Boca
Main Event Casseroles
- Artichoke and Spinach Macaroni and Cheese Casserole from Ruffles & Truffles
- Baked Penne with Roasted Cauliflower and Italian Sausage from Hezzi-D’s Books and Cooks
- Bison Meatloaf Casserole from Jane’s Adventures in Dinner
- Cheesy Chicken Corkscrew Casserole from Recipes Food and Cooking
- Cheesy, Creamy, Cauliflower and Sausage Casserole from Eating In Instead
- Chicken Enchiladas from Serena Bakes Simply From Scratch
- Chicken Parmesan Quinoa Bake from Alida’s Kitchen
- Chicken Ramen Mini Casseroles from The Ninja Baker
- Chicken with Whole Grains Casserole from Cindy’s Recipes and Writings
- Chinese Noodle Casserole from Momma’s Meals
- Crab Casserole for Two from Magnolia Days
- Homemade Poppy Seed Chicken from Food Done Light
- Fully Loaded Tater Tot Casserole from Culinary Adventures with Camilla
- King Ranch Casserole from The Texan New Yorker
- King Ranch Mac and Cheese from The Weekend Gourmet
- Baked Ziti with Meatballs from Curious Cuisiniere
- Mexican Lasagna from MealDiva
- Mom’s Taco Casserole from Lifestyle Food Artistry
- Moroccan Polenta Casserole from Pancake Warriors
- Moussaka from Nosh My Way
- Neeps & Tatties Casserole from Happy Baking Days
- Quick No Boil Tuna Pasta Bake from Mess Makes Food
- Sausage Peppers and Onion Pasta Casserole from Family Foodie
- Southwestern Spaghetti Pie from The Messy Baker
- Cheesy, Layered Italian Pasta Torta from La Bella Vita Cucina
- Stove-top Four Cheese Mac and Cheese from The Girl In The Little Red Kitchen
- Supreme Pizza Strata from A Kitchen Hoor’s Adventures
- Sweet Corn and Green Chile Chicken Tamale Pie from Simply Healthy Family
- Taco Casserole from Peanut Butter and Peppers
Decadent Dessert and Sweet Casseroles
- Baked Lemon Dessert from Food Lust People Love
- The Best Homemade Cinnamon Rolls from Pies and Plots
- Butterscotch Bread Pudding from The Foodie Army Wife
- Classic Apple Crisp from That Skinny Chick Can Bake
- Ultimate Deep Dish Brownies from Recipe for Perfection
- Vegan Oreo Rice Krispie Treats from Killer Bunnies, Inc
Join 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.
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I love using natural cocoa in my brownie recipes as well! These brownies look sinful – with I had a piece with my morning coffee RIGHT NOW!
I have a friend that I HAVE to make these for! 🙂 She is a lover of all things brownie and certainly … deep dish!! 🙂
I need to make something chocolaty for a friend who is having surgery in a couple weeks. I think I’ve found my recipe!!!!
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!
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.
Thank goodness someone bought awesome brownies to the party! Thanks so much for sharing!
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! 🙂
I used to stick to unsweetened chocolate, but the taste of natural cocoa is addictive!
I am having so much fun following your journey to the perfect brownie recipe. These thick ones look simply heavenly.
Thank you! This is my overall favorite so far.
Wendy (The Weekend Gourmet)
These look downright sinful! Should I use a 9×9 pan or 11×7?
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.
Julie @ Texan New Yorker
These look so perfect!!! I can tell just by looking that them that the fudginess factor is spot on, plus they’ve got that crackly top that I love so much!
These look so chocolatey good and fudgy. Definitely on the #tomake list.
These brownies look like perfection…I can’t wait to try your recipe!
Cindys Recipes and Writings
I love a good chocolate brownie. These sound delicious!
Oh man, those look SO incredible and tasty!! The just look so chocolaty – I’m drooping right now!
Also, I LOVE the new name and look. Perfect!
Thanks Katrina! The chocolate power is strong in these. 🙂
Serena | Serena Bakes Simply From Scratch
Loving the looks of these! They look like a must make! Can’t wait to try them with the kids!
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.
This is the ultimate in delicious!!! I can’t wait to be back home so I can get to serious baking again. YUM.
Um, might be making these later today 😉
THE best brownie recipe ever! I think these may just be the perfect brownies. 🙂
Leia @ Eat It & Say Yum
Oh my! I LOVE brownies. Yum Yum. Found you on the Spoonful of Foodies page. 🙂
Nice to meet you, Leia! This is my favorite brownie recipe. 🙂
I’m guilty of box brownies. I need to give this recipe a try, it looks simple and extremely delicious!
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! 🙂
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!
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! 🙂
Would help if you use ‘grams’ instead of tablespoon. I don’t have a clue how to take tablespoons of butter…???
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!
Hi Katie, thanks so much, that explains a lot. I will try this next recepe time.
These are by far the best brownies I have ever had. I’m on my 6th batch now. I’m spoiled to all others.
Now you have to bring me some! 😉
Should this recipe come with baking powder? I tried this last night, followed directions to the T. It came out flat and hard.
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.
Carl Kruse Photography
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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.
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.
Those brownies look incredible! You can see how moist they are in the photos. I never knew there was such a thing as natural cocoa. I thought all cocoa was natural.
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.
I love a good brownie! My daughter and I love to have a brownie sundae bar for a movie night 🙂
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.
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.
Oh my, I love brownies so much! I wish I could sleep in a warm bed of brownies. On the hot days I like to add icecream. MMmmmmm
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.
I live brownies. I have yet to try making them myself. Yummy! Chocolate. I love that you posted this recipe. Thank you for sharing it.
Looks amazing! I can’t wait to try this recipe, i love brownie!
Thank you for sharing this recipe. I always make the one in the box but glad to see a recipe like this so I don’t have to rely on the boxed brownie mix.
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.
Jenn @ EngineerMommy
There are a few brownie lovers in this household. I will have to try your recipe. Moist brownies are definitely the best kind. These sound delicious!
Holy moly these brownies look amazing!! I can’t wait to try them soon!!
I love my brownies like this! I hate when they’re tough and chewy. Cakey I guess is what you would call it!
Yummy! I love brownies and I prefer them to be thick and moist. This recipe is exactly the way I like them.
My husband is a brownie freak. He would love this recipe. I am going to show it to him. He will flip.
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.
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!