From the Fat Witch Brownies book flap… the original Fat Witch Brownie has been named one of Oprah’s Favorite Things, and New York’s Fat Witch Bakery has earned raves worldwide for its intensely fudgy brownies, luscious lemon bars, and classic blondies.In this book, baker/author Patricia Helding shares 50 recipes for brownies, blondies and bars. The author made sure to include easy-to-make recipes that all contain 10 ingredients or less and can be made in a 9×9-inch pan.
How did the name, “Fat Witch” come about? I was wondering that myself. Helding shares that she has a friend nicknamed, “The Witch.” Her witch friend visited the bakery often to sample brownies. They joked that Helding was going to turn her into a “Fat Witch,” and the name stuck.
The photo on the cover is of the original Fat Witch Brownies. The author writes that she spent many evenings perfecting her formula… resulting in a fudgy, deep, incredibly rich brownie with crumbly edges and gooey centers. Read my notes below to see if my Fat Witch Brownies turned out to be as good as the original.
Fat Witch Brownies
Yield: 12 to 16 brownies
Prep Time: 25 min + chill time
Cook Time: 33 min
14 Tablespoons (1 3/4 sticks) unsalted butter
1/2 cup + 2 Tbsp. bittersweet chocolate chips
1 1/4 cups granulated sugar
4 large eggs
1 tsp. pure vanilla extract
1/2 cup + 2 Tbsp. unbleached flour
pinch of salt
1. Grease 9x9-inch baking pan with butter. Dust with flour and tap out the excess.
2. Melt butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.
3. Cream sugar, eggs and vanilla together. Add cooled chocolate mixture and mix until well-blended.
4. Measure flour and salt and then sift together directly into the chocolate mixture. Mix batter gently until well combined and no trace of the dry ingredients remains.
5. At this point, if desired, stir in any extras like walnuts.
6. Spread batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it.
7. Remove from oven and cool on rack for 1 hour. Cut just before serving.
*I used Ghirardelli bittersweet chocolate chips, which is what the author says they use at the bakery.
*I also used Madagascar pure vanilla extract (what the author recommends).
*I baked this recipe exactly as indicated, except that I lined the bottom of the pan with parchment paper.
*Walnuts were added in, since the photo on the cover appears to have walnuts.
*My brownies were done after about 28 minutes... any longer and they'd have been over-baked.
Source: Fat Witch Brownies
I’m confused about this recipe. The way these brownies are described by the author is not the result I got with this recipe. They were quite cakey, not incredibly rich and did not have gooey centers. They were “okay,” but they certainly wouldn’t be bakery-worthy as the recipe is written. Could it be possible that this recipe is not the exact recipe that they use for their famous brownies? I can’t imagine that it isn’t, but I’m a pretty experienced brownie baker and these did not turn out to be the intensely fudgy brownie that the world raves about. Please share if you have any idea why… and if you’ve been to the Fat Witch Bakery and experienced the fudgy brownie! There’s another recipe for “Cakey Brownies” in the book- it would be interesting to put these side by side and see what the difference is!
Did this recipe deserve the cover spotlight?
Well, the short answer is YES, since this is their signature brownie. There are a lot of other recipes in the book that do look very worthy of trying… like No-Bake S’More Brownies, Gingerbread Bars and PB&J Bars. I just wish I had gotten a better result out of the cover recipe.