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Life's a Witch: Fat Witch Brownies Cookbook, and a Recipe

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


  1. Grease a 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 F.
  2. Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool while you prepare the next step.
  3. Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.
  4. 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.
  5. If you wanna, stir in nuts or any extras at this point.
  6. 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.
  7. Remove from the oven and let cool on rack for 1 hour. Cut just before serving. Makes 12-16 brownies.

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Reader Comments (7)

Hope you post about the blondies soon!

September 25 | Unregistered CommenterEmily

Oh, Fat Wtich Brownies! Every time I bake a brownie here in Paris, I secretly hope they'll be just as good as the ones I had when I lived in NY... is it sad that I would wait stealthily by the door of the store for them to put out more bites to try? Thanks for sharing the recipe!

September 25 | Unregistered CommenterLucie

Wow those look so incredibly good! I love the fact that they're chewy and with so little flour! Thanks for this (:



September 25 | Unregistered CommenterAmalia

Those are my FAVORITE brownies! I must get that book!

September 26 | Unregistered CommenterjustJENN

Wow, they look fantastic, thank you for the recipe! I could eat brownies all day long :) Your blog is brilliant, I can't wait to keep reading.
City Girl x

September 27 | Unregistered CommenterCity Girl

Thank you, thank you.

What can I say about Fat Witch brownies, other than they are incredible - fudgy, chewy, moist - with a perfect, slightly crispy top.

Now I won't have to travel 2 hours to have my favorite brownies.


September 30 | Unregistered CommenterTheresa
I made these too - I loved them. I posted the peanut butter bars today. I have so many of the recipes that I want to try. I just love the book!
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