Deep Dish Brownies

After I finished doing meal prep for the first time last week, I suddenly had a baking craving. So the only logical thing for me to do was to, well, to bake something delicious.

I originally wanted to do cookies, but because I prefer to soften butter rather than melt it for cookies, I had to find something else. So I began my search to find a recipe that called for melting butter.

What I found was this delicious deep dish brownie recipe, courtesy of Jennyrambles. She’s right, they are one of the best brownies I’ve ever had. And, the recipe only calls for a few ingredients!

Ingredients:

  • 3/4 cup butter, melted and cooled (if you don’t melt the butter you will not be able to spread the batter around the dish)
  • 2 eggs (if you double, use 5)
  • 1 1/2 cups sugar
  • 1 1/2 teaspoon vanilla
  • 3/4 cup cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • Add ins: 1 cup bittersweet chocolate chips, semi sweet chocolate chips, nuts

The only difference in my brownies is that I only did 1 cup of semi-sweet mini chocolate chips, which made the perfect fudgy brownies :)

Directions:

  1. Melt butter and set aside to cool (so you don’t scramble your eggs). Mix flour, cocoa and salt in bowl and set aside. Please note, if you have the time, it is totally worth it to brown the butter first.
  2. Cream together butter and sugar, mixing well. Add vanilla. Add eggs, one at a time, mixing well after each addition.
  3. Add flour/cocoa mixture in three separate additions, making sure all the flour is incorporated before adding more. Tip: start your mixer slowly! Cocoa powder flies everywhere. Hand mix in any nuts or chips.
  4. Line a 8×8 baking dish with parchment paper, spray parchment with cooking spray. Using a spatula or knife, spread the batter evenly in the dish. Tap twice on counter to release air bubbles. Tip: It can be hard to get the batter even because it is thick, so after 10 minutes of cooking you can take the dish out and give it a little jiggle to even things out.
  5. Bake at 350 for 40-45 minutes, until a toothpick inserted in the middle comes out with only a few crumbs. Tip: It’s ok if there are crumbs or batter on the toothpick! It means the brownies will be a little gooey and moist. With 3/4 cups butter, you’d have to bake them until they were bricks to get that toothpick clean.
  6. Let cool for 20 minutes. Then, remove brownies from pan and let cool for at least one hour before cutting. If you can stand it.

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As you can see, I didn’t exactly have a 8×8 baking pan, so I had to get a little creative and use a casserole dish, which worked out pretty nicely. This is definitely a brownie recipe that I highly recommend! Treat your sweet tooth! If you have one ;)

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