I love brownies, but, truth be told, they are not one of my favorite things to bake. Not because they are difficult to prepare, but, because I always have an issue with either removing them from the pan and/or slicing them. They always seem to stick the pan, even though I prep the pan, and/or crumble when I slice them, even though I wait until they are completely cooled before doing so. And I will point out that I have used parchment paper sometimes to make brownies, but, I still run into some issue with them, usually it’s them falling apart when I slice them.
Recently I tried a very simple recipe that resulted in perfect brownies… They didn’t stick to the pan when I flipped it over and I was able to slice them without any crumbly pieces. Who knew it was actually possible!?!? This great recipe is from Hershey’s, it’s their Deep Dish Brownie Recipe. I will tell you though that these brownies are more cake-like than fudgy, but, if you want a fudgier brownie you can reduce the egg count in the recipe from 3 to 2. I will admit I haven’t tried it with this recipe, but, I do know that eggs are one of the ingredients that changes the texture of brownies from cake-like to fudgy. One other thing I liked about these brownies was that they had some height to them as well. Great for topping them with ice cream after warming them up for a few seconds in the microwave.
Hershey’s Deep Dish Brownies
Ingredients:
3/4 cup (12 tablespoons) unsalted butter, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat the oven to 350 F. Grease an 8×8 pan.
In a medium bowl whisk together the dry ingredients – flour, cocoa powder, baking powder and salt – and set aside.
In another bowl whisk together the melted butter, sugar and vanilla extract until combined. Add in the eggs and whisk everything together until well incorporated. Gradually whisk in the flour mixture.
Pour the batter into the prepared pan and bake for 40 – 45 minutes, until the brownies begin to pull away from the sides of the pan and when a cake tester inserted about one inch from the edge comes out clean.
Let the brownies cool completely in the pan on a wire rack before inverting and slicing.
Recipe from Hershey’s
Bead Yarn & Spatula 