The microwave brownies didn't stop the chocolate cravings. Even a few Dove dark chocolates didn't do it. Let's face it, when a girl wants brownies, a girl wants BROWNIES. Thursday afternoon I broke down and made the real McCoy -- the ultimate, luscious, deep dish brownies that I was craving.
I've had this recipe for years, and I have no idea where I got it. It's so perfect, I hardly tinker with it at all. My only addition to this recipe is the chopped nuts. The original recipe calls for margarine. I have used butter, but I really can't tell any difference in the finished product. And three sticks is a lot, so I generally use margarine as it's less expensive. You can halve the recipe, but I never do because I prefer middle pieces to edges, and there aren't enough middles with a square pan. I tried to offset this decadence by also making homemade vegetable soup. I figure all the vegetables sorta balance out all the sugar. The main thing, though, is that the chocolate craving has been satisfied. Ahhh.
Deep Dish Brownies
1 1/2 cups margarine, melted
3 cups sugar (1 cup of this can be brown sugar)
3 teaspoons vanilla
1 1/2 cups flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate or peanut butter chips (I always use chocolate!)
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease 9 x 13 pan.
In medium mixing bowl, blend melted margarine, sugar, and vanilla. Add eggs; beat well.
Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended.
Stir in chips and nuts.
Spread in pan.
Bake 40-45 minutes.