Chocolate of The Day: Deep Dish Brownies

Though I enjoy cooking, I have never been much of a baker. Sticky, precise ingredients mixed with being lactose intolerant takes a lot of the fun out of it for me, but I do make some pretty great brownies. That’s my kind of baking — just a bit of mixing, pour the batter in pan, and it’s into the oven. And as I discovered the last time I made them, my recipe holds up rather well when one makes a mistake.

My husband started out being the one who cooked more often, early in our marriage. I was known to mess up boxed mac and cheese, but he’s always been quite capable in the kitchen. For his birthday, ten years ago, his mother sent him an AllRecipes cookbook, and at the time, I was pregnant with our daughter. In short, I was very, very hungry, and this cookbook (along with the website) taught me how to make what I wanted. And on one of those days, I really wanted brownies.

The original recipe for Deep Dish Brownies can be found here, but since I no longer have an 8″x8″ square pan, my current version uses a 7″x10″ glass dish. The cooking time stays the same, depending on your oven’s quirks. Let’s get to it:

Ingredients

The Cast of Characters: Brownies Ingredients
Our Cast of Characters: I was out of margarine, so I had to use vegetable oil this time around. I also did not have any chocolate chips.
  • 3/4 cup butter/margarine, melted OR 2/3 cup + 1 tbsp. vegetable oil
  • 1 1/2 cups white sugar
  • 1 1/2 tsp. vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup+ semi-sweet chocolate chips (optional)

My daughter had asked me to make these for her class Valentine’s Day party, and so she was helping me with the mixing. Because I was talking to her and because we were trading off on who added what ingredients to the bowl, I realized that our extra-thick batter meant that we’d accidentally doubled the amount of flour in the recipe — 1 1/2 cups instead of 3/4!

I said, “Well, you’re going to get chocolate something for tomorrow.”

Directions

A picture of a hand mixing batter.
My daughter (and her long, long fingers) mixes our unusually thick brownie batter.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together the butter/margarine/oil with the sugar and vanilla extract. Add the eggs one at a time and stir until evenly mixed.

Add the flour and mix thoroughly, then mix in the rest of your dry ingredients. Add chocolate chips last, if you’re using them.

Pour the batter into a greased pan and bake for 40-45 minutes, or until the edges of the brownies begin to slightly pull away from the sides of the pan.

So how did our slightly abnormal brownie recipe turn out? Not too shabby, as it happens. The end result was a less chocolate-y brownie that was thicker in substance, but lighter in texture. My mother thought it tasted a bit like the brownies one gets in restaurants when they are served topped with ice cream. So while I wouldn’t necessarily make them this way regularly, I was pleased that they turned out well for my daughter’s classroom party. In the past, I’ve also added walnuts to the mixture instead of chocolate chips, and those have also tasted good.

A pan of brownies with a large crack in them.
My finished brownies also seemed to develop the crack in the universe. Your impending regeneration energy may vary.

Short of buying pre-mixed boxed ingredients, one can hardly find an easier recipe for brownies. If a lazy baker like me can do it, so can you. Enjoy!

Published by

Sara Habein

Sara Habein is the author of Infinite Disposable, a collection of microfiction, and her work has appeared on The Rumpus, Pajiba and Word Riot, among others. Her book reviews and other commentary appear at Glorified Love Letters, and she is the co-manager of Electric City Creative.

8 thoughts on “Chocolate of The Day: Deep Dish Brownies”

  1. I love the look of these, but what I love even more is the fact that your glass dish looks exactly like my glass dish! I’ve always been afraid of making brownies, because I never had a square dish and no idea what your funny measurements mean. Looks like it is possible after all!

    1. “Funny measurements” haha… Yes, I know. I did include degrees C. ;)

      But yes, a glass dish is totally doable. I used to have one of those cool silicone square pans but it’s… somewhere… in my storage unit with all the rest of my kitchen stuff and I have to make do with what my mother has. Which is not a lot. Case in point: That orange bowl which is probably older than I am, haha.

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