Friday, June 12, 2009

Deep Dish Brownies


I took some baking ingredients with me to Mama's yesterday, and Tara kindly baked everything up for me, as I'm still trying to recover from whatever has been dragging me down for over 3 weeks now (I still haven't seen much improvement after that very expensive injection I had yesterday). Not that you have to twist Tara's arm to get her to bake. She wants her own Food Network show some day, with an emphasis on desserts, and I'm confident that she'll reach that goal.

Pictured here is a Hershey's Deep Dish Brownie, which you can find over on the Hershey's website. This is now my go-to recipe for brownies. If baked in an 8x8 pan, it bakes up nice and thick, and has a rich, dense center. It's not crispy, and not really chewy, and has just the right amount of moisture in the middle to keep it from being too cake-like. We added some chopped semi-sweet chocolate to the batter, and this may be what added that extra bit of moisture. In any case, they're delicious, and Tara baked an extra batch in a 9 x 13 pan to take on a road-trip today. Maybe she'll comment here to let us know how they compare as a thinner brownie.

2 comments:

Anali said...

Oh these look good! I have the hardest time making brownies. They always fall apart when I try to take them out of the pan. I do still keep trying though. : )

Cheryl said...

Well, the secret to getting them out without breaking them is to just eat them straight out of the pan with a fork. Works every time!