Best Ever Deep Dish Brownies

anniemade // Amazing Gluten-Free Deep Dish Brownies based on a Hershey's Recipe

Okay, so in college I learned the two secrets to epic brownies. The first: make them from scratch. No seriously, it's ridiculously easy and you'll never go back to a box. And the second: use this recipe.

It's one I found on the Hershey's site about 6 years ago and it's my total go-to because it's easy, delicious, and so simple . I just recently adjusted it to also be gluten-free, so those non-wheat eaters can get in on the insane goodness of from scratch, deep dish brownies.

Without further adieu, here's your newest recipe best friend: BEST EVER DEEP DISH BROWNIES.

Do a 9x13" pan for 16 thinner brownies, 8x8" for thick/deep dish brownies (Pictured is 9x13")

Ingredients (Adapted from this recipe from the Hershey Kitchens):

  • 1/2 tea baking powder
  • 1/2 tea salt
  • 3/4 c gluten-free flour (or all-purpose, per your preference)
  • 1/2 c Hershey's cocoa
  • 1 and 1/2 tea vanilla extract
  • 3 eggs
  • 3/4 c butter
  • 1 and 1/2 cups white sugar
  • 1/2 cup semisweet chocolate chip morsels

Directions

  1. Pre-heat oven to 350F and grease your baking pan.
  2. Combine sugar, butter, and vanilla in a bowl. Mix the eggs in. In a separate bowl, mix your dry ingredients (the baking powder, salt, flour, and cocoa). Reserve 1/4 cup of dry ingredients.
  3. Add your chocolate chips to the 1/4 cup of dry ingredients and coat well. This will help keep your morsels from sinking to the bottom of the brownies.
  4. Now add dry ingredients to the sugar/butter/eggs mixture, followed by the chocolate chips, then stir until well incorporated.
  5. Bake for 40-50 minutes or until the sides of the brownies start to pull away from the pan.
  6. Set out to cool then slice into bars (as big or little as you'd like).
anniemade // Best Ever Gluten-Free Deep Dish Brownies, adapted from a Hershey's Recipe