Fat Witch Cocoa Brownies Recipes

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.

COCONUT FLOUR CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

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.

RICH, FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9 inch pan.
• Melt shortening, butter over low heat or in the microwave.
• Remove from heat and add cocoa, blending well with a wooden spoon.
• Add sugar and mix well.
• Add eggs one at a time, beat well, by hand, after each addition. (It is important to add the eggs individually and to mix them by hand. If you don't, the brownies do not turn out near as good.).
• Stir in vanilla, flour, and salt.
• DO NOT OVER BEAT!
• Fold in nuts.
• Bake 25-30 minutes.
• Cool completely before cutting.
• Extra Rich Variation: melt 4 oz. unsweetened baking chocolate with butter and shortening. Proceed as directed; reducing cocoa to 3/4 cups and increasing flour to 1 1/4 cup. These are sinfully good!