OH MY GOSH BEST BROWNIES EVER

Deep Dish Brownies

source: jenny rambles 
Ingredients

• 3/4 cup butter, melted and cooled (if you don’t melt the butter you will not be able to spread the batter around the dish)
• 2 eggs (if you double, use 5)
• 1 1/2 cups sugar
• 1 1/2 teaspoon vanilla
• 3/4 cup cocoa powder
• 3/4 cup flour
• 1/2 teaspoon salt

Add ins

• 1 cup bittersweet chocolate chips
• semi-sweet chocolate chips
• nuts

 Directions

1. Melt butter and set aside to cool (so you don’t scramble your eggs). Mix flour, cocoa and salt in bowl and set aside. Please note, if you have the time, it is totally worth it to brown the butter first.
2. Cream together butter and sugar, mixing well. Add vanilla. Add eggs, one at a time, mixing well after each addition.
3. Add flour/cocoa mixture in three separate additions, making sure all the flour is incorporated before adding more. Tip: start your mixer slowly! Cocoa powder flies everywhere. Hand mix in any nuts or chips.
4. Line a 8×8 baking dish with parchment paper, spray parchment with cooking spray. Using a spatula or knife, spread the batter evenly in the dish. Tap twice on counter to release air bubbles. Tip: It can be hard to get the batter even because it is thick, so after 10 minutes of cooking you can take the dish out and give it a little jiggle to even things out.
5. Bake at 350 for 40-45 minutes, until a toothpick inserted in the middle comes out with only a few crumbs. Tip: It’s ok if there are crumbs or batter on the toothpick! It means the brownies will be a little gooey and moist. With 3/4 cups butter, you’d have to bake them until they were bricks to get that toothpick clean.
6. Let cool for 20 minutes. Then, remove brownies from pan and let cool for at least one hour before cutting. If you can stand it.