Fat Witch Brownies is, with capital letters, a Happy Place. My first experience with them was at my first post-college job in NYC, where we purchased these sweet little morsels from their Chelsea Market retail location as client holiday gifts. Well, and a few extras for ourselves, which is how I got hooked on these fudgy, dense little treats. While my true affinity was always for their blondies, when I recently received their cookbook, Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery in the mail, I knew it was the classic brownie that I had to try first. While my brownies came out slightly chewier than the ones I had remembered, they were still plenty dense and delightfully the opposite of virtuous, and when I put them out at my store, they disappeared in record time.
Of course, I can't wait to try some of the other recipes in the book, including the one for my beloved blondies, as well as some new classics--the butterscotch flip (a fancier version of the blondie-brownie), Lemon cheesecake brownies, and cranberry blondes.
Fat Witch Brownies
- 14 Tablespoons (1 3/4 sticks) unsalted butter
- 1/2 cup plus 2 tablespoons bittersweet chocolate chips
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons ubleached flour
- pinch of salt
- Grease a 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 F.
- Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool while you prepare the next step.
- Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.
- Measure the flour and salt and then sift together directly into the chocolate mixture. Mix the batter gently until well combined and no trace of the dry ingredients remains.
- If you wanna, stir in nuts or any extras at this point.
- Spread the batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted comes out clean or with crumbs but not batter.
- Remove from the oven and let cool on rack for 1 hour. Cut just before serving. Makes 12-16 brownies.