Deep Dish Brownies
Just when I thought I already had the best brownie recipe (Brownies),
my daughter Rachel and her husband Ernest suggested I try this recipe. It's from their
good friend Marisa Dolled-Filhart. Marisa got the recipe from her colleague Elayne, a post doc
at Johns Hopkins. To quote Elayne, "The recipe is my mom's but I think it originally came from a
magazine, but I couldn't tell you when or which one. Actually, my mom
was more of a cookie maker. I really don't ever remember eating
brownies as a kid. But then I made the recipe in college and it was a huge hit." So thanks
to Elayne's mom, we have another marvelous, moist, rich dessert. Marisa says that she doesn't
mix the the dry ingredients before adding and she coats the chips in a bit of flour to keep
them from sinking to the bottom. She also underbakes them to keep them "moister and yummier."
I still prefer to mix and sift my dry ingredients to make a more uniform mixture - try both ways
- 3/4 cups butter or solid vegetable shortening, melted
- 1 1/2 cups granulated sugar
- 1 1/2 tsp. pure vanilla extract
- 3 eggs, lightly beaten
- 3/4 cups unbleached, all-purpose flour
- 1/2 cup cocoa (Dutch processed)
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup chocolate chips
Preheat oven to 350°F.
Yield: 16 bars in an 8" by 8" pan.
Spray the pan with non-stick vegetable spray.
Mix the melted butter or margarine with the sugar and vanilla in a large mixing bowl.
This can be done by hand or in a mixer; just don't overprocess.
Add the lightly beaten eggs and mix just to combine. Combine the flour, cocoa, baking powder,
and salt. Sift these dry ingredients to insure an even product (optional). Gradually
add the dry ingredients to the egg mixture, mixing well until fully blended, but do not
overbeat. Stir in chips. Spread in prepared pan. Bake 30-40 minutes at 350°F. until
a toothpick inserted comes out clean. If you prefer these really fudgy, serve them warm from
the pan, slightly undercooked - no one will mind the informality.