I was on Southern Living’s blog a few months ago and read a post about Fat Witch Brownies in NYC. They raved about how great the brownies were; going so far as to say they were the most delicious brownie in the country. Well, I happen to love brownies, so I was very intrigued with this statement. I used the Google and found that the Fat Witch Bakery had a cookbook coming out soon – score! I patiently waited for it to be released and downloaded to my iPad.
I decided to make the original brownie first. Good choice – it was fantastic! It was very moist, rich and chocolately, but not overly sweet. I enjoyed it very much with a big scoop of vanilla ice cream. Looking through the cookbook, I don’t think there is a single recipe that I don’t want to try. They all look fabulous. The brownies are so easy to make and don’t require any speciality ingredients. I plan on trying out the peanut butter bars tonight.
Fat Witch Brownies
- 14 Tbsp unsalted butter
- 1/2 cup plus 2 Tbsp bittersweet chocolate chips (Ghiradelli)
- 1 1/4 cups sugar
- 4 large eggs
- 1 tsp vanilla
- 1/2 cup plus 2 Tbsp unbleached flour
- pinch of salt
Grease and flour a 9×9 baking pan. Preheat oven to 350F. Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.
Cream the sugar, eggs and vanilla together. Add the cooled chocolate and mix until well blended. Sift flour and salt directly into the chocolate mixture. Gently mix the batter until well blended and no trace of the dry ingredients remain.
Spread batter evenly into prepared pan and bake 33 minutes or until a toothpick comes out clean or with only crumbs, no batter on it. Allow to cool for 1 hour. Cut into 16 squares.