Witch Brownies Recipes

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CLASSIC FAT WITCH DARK CHOCOLATE BROWNIES



Classic Fat Witch Dark Chocolate Brownies image

Classic dark chocolate brownies from Chelsea Market's famed Fat Witch Bakery is a recipe every chocolate brownie lover should have in their "best of" archives.

Provided by Heidi

Categories     Dessert

Time 40m

Number Of Ingredients 7

1 1/2 cups unsalted butter ((3 sticks))
4 ounces bittersweet chocolate ((65 percent cocoa or higher)*)
1 1/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons all-purpose flour ((increase to 3/4 cup all-purpose flour for high-altitude))
Pinch of kosher salt

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.

Nutrition Facts : ServingSize 1 g, Calories 284 kcal, Carbohydrate 22 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 18 mg, Fiber 1 g, Sugar 18 g

FAT WITCH BROWNIES



Fat Witch Brownies image

Make and share this Fat Witch Brownies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h3m

Yield 12 brownies

Number Of Ingredients 9

14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup bittersweet chocolate chips
2 tablespoons bittersweet chocolate chips
1 1/4 cups sugar
4 large eggs
1 teaspoon pure vanilla
1/2 cup unbleached flour
2 tablespoons unbleached flour
salt, a pinch

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 COCOA BROWNIES



Fat Witch Cocoa Brownies image

Make and share this Fat Witch Cocoa Brownies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 12 brownies

Number Of Ingredients 7

12 tablespoons unsalted butter (1 1/2 sticks)
1/2 cup unsweetened cocoa powder
1 1/2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
3/4 cup unbleached flour
1/2 teaspoon salt

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.

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