Fat Witch Cocoa Brownies Recipes

FAT WITCH BROWNIES

Steps:

• Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.
• Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.
• Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.
• Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.
• Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.

CLASSIC FAT WITCH DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350° F (375° F for high altitude baking). Line a 9-inch square baking pan with aluminum foil and spray with baking spray or lightly butter and dust with flour. Tap out the excess flour.
• In a small saucepan, melt the butter and chocolate over low heat stirring frequently.
• Meanwhile in a stand mixer, beat the sugar, eggs and vanilla on high until the mixture is creamy, about 3-5 minutes. You may want to cover the mixer with a towel so it doesn't splatter.
• Add the warm chocolate mixture to the egg and sugar mixture for 30 seconds to 1 minute until the mix is shiny and creamy.
• Add the flour and pinch of salt and pulse the mixer on low just until the flour is mixed in being careful not to over mix. If you wish to add toasted nuts, more chocolate chips, or dried fruit this is the time to do it.
• Spread the batter in the pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and allow to cool completely before cutting.

COCOA BROWNIES

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

BEST FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
• Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• Remove and allow to cool to room temperature before slicing into 16 brownies.

FAT WITCH BROWNIES

Steps:

• Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
• Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
• Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
• Measure the flour and salt; then sift together directly into the chocolate mixture.
• Mix batter gently until well combined and no trace of dry ingredients remains.
• *At this point, stir in any extras like walnuts.
• Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
• Remove from oven and cool on a rack for 1 hour; cut just before serving.

FAT WITCH BROWNIES

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and Out the excess. Preheat the oven to 350°. Melt the butter and chocolate in a small pan over low heat, stirring frequently. Set aside to cool. Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.
• 2. Mix 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 remain. At this point, if desired, stir in any extras like walnuts.
• 3. Spread the batter evenly into prepared baking pan and bake for 33 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter on it. Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 16 brownies.

LOW-FAT BROWNIES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray an 8- by 8-inch baking pan with cooking spray.
• Whisk the flour, cocoa, baking powder, sugar, and salt in a small bowl.
• In a medium bowl, combine the oil, applesauce, vanilla, egg, and egg whites .
• Gradually stir the dry ingredients into the wet ingredients just until well combined.
• Pour the batter into the prepared baking pan and bake for 20 minutes, until the sides pull away from the edge of the pan.
• Cool in the pan and then cut into 16 squares.
• Enjoy.

FAT WITCH COCOA BROWNIES

Steps:

• Grease a 9x 9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
• In a small saucepan, heat the butter over low heat just until melted, but not brown.
• Set aside to cool for 5 minutes.
• Add the cocoa powder and sugar to the butter; whisk until blended.
• Add in the eggs one at a time, whisking after each addition until the mixture is smooth and shiny.
• Add in the vanilla; whisk to mix inches.
• Measure the flour and salt and sift together into the batter; mix the batter gently until well combined and no trace of the dry ingredients remains.
• At this point, if desired, stir in any extras like walnuts.
• Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until tests done with toothpick (comes out clean or with only crumbs, not batter, on it).
• Remove from the oven and cool on a rack for 1 hour; cut just before serving.