With all the baking we do for the holidays, it’s nice to have an easy recipe to make in advance and freeze. This is my top secret, best in the world, never fails to please brownie recipe AND it didn’t come from hours of testing and tasting. It came from the Hershey Company website, which I don’t necessarily mention when I claim these as my own. (A quick search for deep dish brownies, however, will yield this recipe in seconds.)
The great thing is that when your house is full of company, you can effortlessly bring out these wonderful treats. A bonus is that they make special and always appreciated holiday gifts.
I’ve made these brownies gazillions of times and I add things here and there. I also bake them differently than the recipe prescribes. When you use a square 8 inch pan, they are truly deep dish. But if you want thinner brownies (and let’s face it, there’s nothing wrong with stretching the ingredients a little), bake them in a 10 inch by 15 inch baking sheet or jelly roll pan. Either way, they’re mixed entirely in a single saucepan. At the end of the recipe, I’ve given you two different ways to top the brownies with even more chocolate.
Hershey’s Deep Dish Brownies
(with a few changes)
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 cup Hershey’s cocoa (not Dutch process)
1/2 teaspoon baking powder
1 cup chocolate chips
1/2 cup chocolate chips and 1/2 cup white chocolate chips
Heat oven to 350°F. Spray an 8 inch square baking pan or an 10 inch by 15 inch baking pan with nonstick spray. If desired, line the pan with waxed paper, parchment or foil. Spray with nonstick spray. (Lining the pan makes it easier to remove the brownies in one piece and cut them more easily and more neatly.)
Melt butter in medium saucepan. Remove from heat. Stir in sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Sift together flour, cocoa, and baking powder. Gradually add to egg mixture, beating until well blended. Stir in chocolate chips. Pour batter into prepared pan and spread evenly.
Bake 40 to 45 minutes for 8 inch pan or 30 to 35 minutes for 11 inch by 15 inch pan until brownies begin to pull away from sides of pan and test done in the middle. If using the larger and shallower pan, start testing with a skewer after 25 minutes. Cool completely in pan on wire rack. Cut into bars.
Cool brownies completely, even overnight. (If you’ve lined your pan, remove the brownies carefully in one piece holding onto the foil, and place onto a large board,.) With a long, sharp knife, cut into squares, dipping the knife into hot water for cleaner cuts. If desired, freeze after wrapping airtight.
There are two ways to frost these brownies, if you want to make them a bit more fancy.
1.) Melted chocolate frosting: As soon as the brownies come out of the oven, evenly sprinkle one cup of chocolate chips over the top. Let sit for one minute or until chips mostly melt. Spread evenly over top of brownies. Refrigerate before cutting.
2.) White chocolate and semisweet chocolate drizzles: Place 4 ounces of semisweet chocolate chips and 1 tablespoon Crisco in a Pyrex pitcher. Microwave until just melted. Stir until smooth. Using a fork, drizzle the melted chocolate mixture over the cooled brownies in a diagonal pattern. Repeat with 4 ounces of white chocolate and 1 tablespoon Crisco in a Pyrex pitcher or glass bowl. Microwave until just melted. Stir until smooth. Repeat the drizzling over the semisweet chocolate. Refrigerate before cutting.
(No one needs to know that Crisco was involved. Without the Crisco, the chocolate is too thick. You’ll end up with clumps of chocolate, instead of nice strands.)