Fat Witch Brownies

Another brilliant book I received for Christmas (from my wonderful fellow baking aunt) is The Fat Witch Bakery book.

It combines two of my favourite things, New York + Baking so this could never disappoint. The book is overflowing with so many brownies, blondie and bar recipes that I am so excited to try out. I thought I would start with the first recipe in the book, the plain brownie… and then I topped the whole thing with a chocolate frosting from the Toppings chapter!

I wish I could put more than two thumbs up for this brownie.

Fat Witch Brownies with Chocolate Frosting

Makes 12 to 16 brownies

  • 14 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons bittersweet chocolate chips
  • 1 and a quarter cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons unbleached flour
  • pinch of salt
  1. Grease a 9-inch x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350degrees fahrenheit/180degrees celcius.
  2. Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.
  3. Cream the sugar, eggs, and vanilla togther. Add the cooled chocolate mixture and mix until well blended.
  4. Measure the flour and salt and then sift together directly into the chocolate mixture. Mix the 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 the 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 the oven and cool on a rack for 1 hour. Cut just before serving.

Easy Chocolate Frosting

  • 1/2 cup semisweet chocolate chips or 4 ounces of your favourite semisweet chocolate bar chopped to uniform chunk-size pieces.
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  • 3 tablespoons half-and-half
  • 1 teaspoon pure vanilla extract
  • 1 cup confectioners’ sugar
  1. Melt the chocolate and butter in a small saucepan over low heat. Stir constantly and do not let the mixture boil. Remove from the heat. With a whisk, beat in the half-and-half and vanilla. Measure and then sift the confectioners’ sugar directly into the pan and beat until well combined and smooth, about 2 minutes. After spreading the icing on cooled brownies or bars, put the pan in the refrigerator to harden the frosting for at least 1 hour. Cut the bars after the frosting has set or just before serving.
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2 comments
  1. d said:

    Hubble bubble. I’m Spellbound!

  2. Thank you for saying such nice things about my book. I hope you have as much fun baking as I do. Best Witches, Patricia Helding

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