Deep Dish Brownies

Reviews More Reviews

Most Helpful Positive Review

Feb 27, 2007

Great chewy, fudgy brownie IF you eliminate one egg, and add more cocoa (1/4 cup). No baking powder, or else it will rise too much like a cake. Not really deep dish, but just regular size thickness. And make it easy on yourself folks, this can be a one-bowl recipe. I just add all the dry ingredients into the wet mixture and slowly stir until it's all incorporated. Definitely increase cocoa and add 3 tablespoons sugar to compensate. I also used just 1/2 stick of butter and 1/4 cup applesauce and it was super moist and hopefully a smidge healthier. This is a really easy recipe and quick and fun to do with kids. Why use stuff from a box with all those preservatives when this is soooo easy. Bake no longer than 35 min in 8x8 square pan. Tip for all brownie recipes: grease only the bottom of your pan, not the sides to avoid burning or turning too crisp or dark on the sides of the brownies. With a few changes, this one is my master recipe.

—MommyFromSeattle

See full review »

Most Helpful Critical Review

Mar 17, 2008

After reading many of the reviews, it quickly became apparent the original Deep Dish Brownie recipe was no longer being rated--it was the NEW Deep Dish Brownie recipe: 2 eggs, no baking powder. I like a chewy rather than cake-like brownie so this is what I did as well. However, this recipe shouldn't be rated on whether it's better with 2 or 3 eggs--not fair. After all, even a brownie mix gives variations, depending on whether a fudgey or cakey brownie is preferred. Having said that, it IS specific and relevant to this recipe that I can say that while the texture is fine, there is just simply too much sugar, too much butter, and not enough chocolate--whether you make the recipe as stated or eliminate 1 egg and the baking powder. I could make the suggestions to reduce sugar by 1/2 c., reduce butter by 1/4 c., and increase cocoa by a couple of tablespoons and maybe even add a tsp. or so of espresso powder to intensify the chocolate flavor--but then this would be an entirely different recipe. As written, this recipe will not be a repeat for me.

—naples34102

See full review »

911 Ratings

See other versions of this recipe!

Dec 11, 2005

LOVE these brownies with my modifications: I only used 2 eggs and omitted the baking powder and I sprinkled chocolate chips on the top. I doubled the recipe and baked in a 9 x 13. These were everything a brownie should be - chewy, fudgy, wonderful! I will make these again and again! Thanks ! ***Update*** Just wanted to let you all know that I made these with baking Splenda and they did beautifully and tasted delicious! *Another Update* - It's been a longtime since I found this recipe, I make it all the time. The only thing I have changed is that we don't use choc chips anymore. This is still a major hit!

—Butterfly Flutterby

See full review »

Jan 15, 2004

Like other reviewers, I left out the baking powder and used 2 eggs instead of 3. I also used just a tad more unsweetened cocoa than called for...these revisions should give you the "dense, fudgy" result as opposed to the "cakey, light" variety. Otherwise, great recipe!!

—Cam3925

See full review »

Mar 10, 2007

I love how none of the rave reviewers actually followed the recipe. Really people, if you have to change a recipe that much, it hardly warrants a stellar rating. As is, these are not brownies, they're cake.

—StephanieM

See full review »

Jan 28, 2007

With the advice of other reviewers.... and how many could go wrong?.... I took and doubled the recipe, used half the eggs called for, increased the cocoa, omited the baking powder and salt, added a hanful of chocolate chips (that did not sink to the bottom) and chopped walnuts, poured it in a metal 9x13 pan, and baked it for 35 minutes after toothpick test rated it done. The results were Deep Dish Brownies to Die for! They were even better the next day! All my family enjoyed them, and this recipe is just as fast preparing as a box mix but the finished product is MUCH better then ANY box mix! Try it, you'll be glad you did!

—JOYCE

See full review »

Dec 09, 2005

These brownies tasted great! They even get the nice little flaky layer on top! I waited until they completely cooled before cutting. I also only used 2 eggs and omitted the baking powder, but you shouldn't listen to other reviewers when they say it only needs to baked for half an hour. The recipe says to bake 40 to 45 minutes, I did 40, and even after they cooled, the middle brownies were still battery in the center, and you could taste the rawness. My friend liked it because she likes gooey things but I myself prefer the taste of doneness. So if you know that you have an oven that usually bakes things a bit faster than others, decrease the baking time, by all means. But if you usually have to bake things for a longer time than the recipe calls for (like me) then stick to the suggested baking time and maybe even extend it a little. Not all ovens are the same, so basically just know what type of oven you have.

—MIcupcakecutie89

See full review »

Dec 13, 2003

I added 1/2 cup chocolate chips and 1/2 cup pecans and they were wonderful! This is absolutely the best brownie I have ever eaten in my life (actually those were my husband's EXACT words). Someone below compared them to another recipe on this site, The Best Brownies, but I think they are 100 times better than those!

—Jennifer

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Deep Dish Fudge Brownies

High Altitude Deep Dish Brownies

Bodacious Brownies

Linda's Awesome Brownies

Easy Fudge Brownies

Chewiest Brownies

One Bowl Brownies

Brownies I

Can't Tell They're Low-fat Brownies

Lower Fat Fudge Brownies

ADVERTISE WITH US

Nutrition

Calories
170 kcal
8%

Carbohydrates
22.1 g
7%

Cholesterol
56 mg
19%

Fat
8.9 g
14%

Fiber
0.9 g
4%

Protein
2.1 g
4%

Sodium
145 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Deep Dish Brownies

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 170
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 5.3g 27 %
Cholesterol 56mg 19 %
Sodium 145mg 6 %
Potassium 56mg 2 %
Total Carbohydrates 22.1g 7 %
Dietary Fiber 0.9g 4 %
Protein 2.1g 4 %
Sugars 16.8g
Vitamin A 6 %
Vitamin C 0 %
Calcium 2 %
Iron 7 %
Thiamin 5 %
Niacin 6 %
Vitamin B6 1 %
Magnesium 5 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.