Biting into a warm Fat Witch Brownie is a magical experience that reminds us of the bustling streets of New York. Our favorite part is the deep chocolate flavor and thick fudgy texture that melts in our mouths
Fat Witch Bakery Brownie Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1/2 cup (113 g) |
| Semisweet chocolate chips | 1/2 cup (90 g) |
| Sugar | 1 cup (200 g) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| All-purpose flour | 1/2 cup (65 g) |
Steps
- We preheat our oven to 350°F
- We line an 8 x 8 inch baking pan with parchment paper
- We place unsalted butter and semisweet chocolate chips in a heatproof bowl
- We melt them over low heat in a double boiler or microwave them in 20 second bursts
- We stir the melted mixture until smooth and set it aside to cool
- We whisk sugar and eggs in a separate bowl until combined
- We add vanilla extract and salt then we stir gently
- We incorporate the cooled chocolate and butter mixture into the egg mixture
- We sift all-purpose flour into the bowl then we fold until just combined
- We pour the batter into the lined baking pan
- We bake for 20 to 25 minutes or until the center no longer jiggles
- We remove the pan from the oven and let the brownies cool before cutting into squares
Ingredients
We measure each item with care to replicate the rich taste of Fat Witch Bakery Brownies. Below is the full list of items we gather.
Dry Ingredients
- 1 cup all-purpose flour. Sifted for a velvety batter
- 1 teaspoon salt. Balances the sweetness
Wet Ingredients
- 8 tablespoons unsalted butter. Melted and slightly cooled
- 6 ounces semisweet chocolate chips. Use a high-quality brand
- 1 cup granulated sugar
- 2 large eggs. At room temperature
- 1 teaspoon pure vanilla extract. Elevates the aroma
Equipment
We rely on a few sturdy essentials for our Fat Witch Bakery Brownie Recipe. These tools help us keep our steps smooth and precise.
| Equipment | Details |
|---|---|
| 8-inch Square Pan | We use metal for even heat distribution. We line the pan with parchment. |
| Parchment Paper | We cut it to overlap the edges. This prevents sticking and allows easy lift. |
| Mixing Bowls | We keep two bowls on hand. One for melting chocolate and butter. One for batter. |
| Measuring Cups and Spoons | We stay accurate with these. Precision is key for perfect brownies. |
| Whisk | We whisk the wet ingredients and ensure a smooth blend. |
| Spatula | We fold gently and scrape every last bit of batter. |
Specialty Tools
We keep a rubber spatula for smoothing batter into corners. We also suggest an offset spatula for an even layer. This helps us create perfectly thick brownies without missing any spots.
Directions
Follow these steps to create our Fat Witch Bakery Brownies:
- Preheat the oven to 350°F. Line the 8-inch square metal pan with parchment paper.
- Place the unsalted butter and semisweet chocolate chips in a heatproof bowl. Melt them over low heat until smooth. Stir frequently to prevent scorching.
- Remove the melted mixture from the heat. Let it cool for 1 minute so it does not cook the eggs.
- In a separate bowl whisk the sugar and eggs together. Add the pure vanilla extract and gently mix.
- Pour the cooled chocolate mixture into the egg bowl. Stir until combined.
- Add the all-purpose flour and salt to the batter. Use a rubber spatula to fold them in. Work just until the dry ingredients disappear. Avoid overmixing to maintain a fudgy texture.
- Transfer the batter into the prepared pan. Spread it evenly with a spatula to reach the corners.
- Bake for 20 to 25 minutes or until the center is just set. A toothpick inserted into the center should reveal moist crumbs.
- Remove the brownies from the oven and set them on a cooling rack. Allow them to cool before slicing.
| Step | Action | Time/Temperature |
|---|---|---|
| 1 | Preheat oven | 350°F |
| 2 | Melt butter and chocolate | Low heat |
| 3 | Bake brownies | 20 to 25 minutes |
| 4 | Cool and slice | Until brownies are firm |
Serving And Storage Tips
We enjoy our Fat Witch Bakery Brownie slightly warm. We often pair it with a simple scoop of vanilla ice cream. We also drizzle melted chocolate or caramel for extra richness.
- We slice them into even squares for easy serving
- We reheat individual pieces in the microwave for 10 seconds if we want a molten interior
- We garnish each brownie with powdered sugar or fresh berries for a bright touch
We store extra brownies in an airtight container. We stack them between sheets of parchment paper.
| Storage Method | Temperature | Duration |
|---|---|---|
| Airtight Container | Room Temperature | Up to 3 days |
| Wrapped tightly in plastic wrap | Freezer | Up to 3 months |
We remove them from the freezer the night before we plan to enjoy them. We let them sit at room temperature for a few hours. We keep them away from direct sunlight to preserve their fudgy texture.
Conclusion
We hope these brownies become a sweet highlight in any celebration. They bring a hint of city energy to our taste buds
We love how each bite carries deep chocolate warmth. Whether we’re sharing them at game night or gifting a batch to our best friends these brownies keep everyone smiling
Frequently Asked Questions
What are Fat Witch Brownies and why are they so popular?
Fat Witch Brownies are a famous New York-inspired treat known for their fudgy texture and intense chocolate flavor. Their popularity comes from their rich taste and velvety crumb, which make them irresistible to any chocolate lover. They’re baked in a simple 8-inch square pan, making them easy to slice into perfect squares. Whether enjoyed on their own or dressed up with ice cream and toppings, these brownies capture the nostalgic delight of a classic dessert while adding a unique, bakery-style flair to any home-baked spread.
Which ingredients are essential for this recipe?
You’ll need unsalted butter, semisweet chocolate chips, granulated sugar, eggs, vanilla extract, salt, and all-purpose flour. For the best flavor, choose high-quality chocolate and pure vanilla extract. Butter creates a tender crumb, while chocolate chips and sugar give the brownies their signature sweetness. Eggs bring structure and moisture. Salt enhances the chocolate’s depth, and flour provides the brownie’s body. These straightforward ingredients come together to produce a rich, fudgy texture reminiscent of the iconic Fat Witch Bakery Brownie Recipe.
What equipment do I need to bake these brownies?
An 8-inch square metal pan lined with parchment paper is crucial for even baking and effortless removal. You also need mixing bowls, measuring cups, and measuring spoons for precise ingredient proportions. A whisk is helpful for blending wet ingredients smoothly, and a spatula works well for folding in the dry ingredients. Specialty tools like a rubber spatula or offset spatula help spread the batter evenly into the pan’s corners. These simple kitchen essentials ensure that your brownies bake to the perfect thickness and consistency.
How do I achieve the perfect fudgy texture?
Start by melting butter and chocolate together over low heat to avoid scorching and preserve a velvety consistency. Allow the mixture to cool slightly before whisking in sugar and eggs, ensuring the eggs don’t cook prematurely. Gently combine the flour and salt, folding just until incorporated. Avoid overmixing, which can lead to a cakier texture. Bake in a preheated 350°F oven for 20 to 25 minutes, or until the brownies are just set in the center. This gentle approach results in a moist, fudgy texture that makes Fat Witch Brownies so unforgettable.
How should I serve and store these brownies?
Enjoy them slightly warm or at room temperature. For an extra treat, top with vanilla ice cream, drizzle with melted chocolate, or sprinkle with powdered sugar. Slice into even squares for easy serving. If you have leftovers, keep them in an airtight container at room temperature for up to three days. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months. Thaw in a cool location, away from direct sunlight, to maintain their fudgy, decadent texture.