Helding Patricia - Fat Witch brownies : brownies, blondies, and bars from New Yorks legendary Fat Witch Bakery

I KNOW OF A PLACE in New York City that bakes Italian cannoli in flavors such as key lime pie and root beer float. Likewise, there is a shop that sells sorbets with a wine base and another that makes cookies out of pretzels and potato chips. The desserts are just as delicious as they are unusual, but most of the time all I want is a sweet treat thats simpleno complicated infusions, ironic ingredients, or TV chef deconstructions necessary.

This chapter includes many of the classic brownies and bars we have loved since childhood, from luscious cream cheese brownies to tart lemon squares. Who doesnt remember discovering such treasures tucked inside their school lunchbox or swearing cross your heart that just one more wouldnt spoil your dinner? These are the recipes of bake sale, church picnic, and family reunion dreams.

Of course, there is no better place to start than with the one and only Fat Witch brownie. These have been described in the press as bites of chocolate heaven and velvety squares that will turn the most discriminating chocolate fiends knees to butter. One reviewer said the best way to make friends and influence people was to send a box of Fat Witch brownies!

Since some folks like their brownies fudgy and others cakey, and since some bakers use cocoa and others chocolate chips, Ive included different kinds of recipes. Each version is a snap to prepare, requiring minimum effort and only a few ingredients. In fact, you probably have most of the staples already in your pantry. Just because theyre simple doesnt mean theyre not showstopping. Any delectable dessert that can be consumed entirely without a plate or a fork deserves a standing ovation.

Nothing is more excruciating than waiting for a hot pan of brownies to cool when all you want is to dive in face-first like a participant in a pie-eating contest. Do your best to avoid temptation for at least an hour, as the flavors need time to settle and mingle. If only a warm brownie will do, reheat pieces in the microwave for a few seconds before serving. Bonus points: top with a scoop of vanilla ice cream.

Aside from the top executives at Coca-Cola, nobody knows the formula for the worlds favorite soda. Likewise, for a long time I kept my original brownie recipe a closely guarded secret. Friends and strangers begged, the media pleaded, but my lips were firmly sealed. The mystery surrounding the ingredients was part of the magic! It wasnt until I decided to write this book that I finally revealed the exact amount of chocolate, the number of eggs, and just how much vanilla extract. The truth is there are no surprise additions or tricky proceduresits simply a time-tested, foolproof, delectable recipe that has been our top-seller for more than 12 years. I like to think of this as the brownie that launched a thousand cravings. Instead of bittersweet chocolate chips, you can also use 4 ounces of unsweetened chocolate. Add 1/3 cup of granulated sugar and it will be equivalent to cup and 2 tablespoons bittersweet chocolate chips. While they are pure perfection on their own, try stirring cup of chopped nuts, chocolate or peanut butter chips, or dried fruit into the prepared batter.

14 TABLESPOONS (1 3/4 STICKS) UNSALTED BUTTER

CUP PLUS 2 TABLESPOONS BITTERSWEET CHOCOLATE CHIPS

1 CUPS GRANULATED SUGAR

4 LARGE EGGS

1 TEASPOON PURE VANILLA EXTRACT

CUP PLUS 2 TABLESPOONS UNBLEACHED FLOUR

PINCH OF SALT

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the 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 mixture and mix until well blended.

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.

At this point, if desired, stir in any extras like walnuts.

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.

Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

M AKES 12 TO 16 BROWNIES

Most home bakers have a tin of unsweetened cocoa languishing in the back of the cupboard, passed over for bars or chips. In fact, cocoa has a surprisingly pure and intense chocolate flavorespecially when baked up with plenty of butter and sugar into a pan of brownies. This version is dense and fudgy and you can mix in the saucepan!

12 TABLESPOONS (1 STICKS) UNSALTED BUTTER

CUP UNSWEETENED COCOA POWDER

1 CUPS GRANULATED SUGAR

4 LARGE EGGS

1 TABLESPOON PURE VANILLA EXTRACT

3/4 CUP UNBLEACHED FLOUR

TEASPOON SALT

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350F.

In a small saucepan, heat the butter over low heat just until it is melted, but not brown. Set aside to cool for 5 minutes.

Add the cocoa powder and sugar to the butter and whisk until well blended. Add the eggs one at a time, whisking after each until the mixture is smooth and shiny. Add the vanilla and whisk until mixed well.

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 a toothpick inserted in the center 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.

M AKES 12 TO 16 BROWNIES

Everyone has moments of culinary indecision: Do I want pancakes or scrambled eggs? A hot dog or a cheeseburger? French fries or salad? (Though really, that last one isnt so much a question of want now, is it?) Sometimes I cant decide if Im craving a thick square of fudge or a piece of cake. These brownies are the best of both worlds: light and delicate but still full of bold chocolate flavor. If you like, go for broke and top them off with Vanilla Buttercream Frosting on page .

6 TABLESPOONS (3/4 STICK) UNSALTED BUTTER

4 OUNCES UNSWEETENED CHOCOLATE

1 CUP GRANULATED SUGAR

2 LARGE EGGS

2 TEASPOONS PURE VANILLA EXTRACT

CUP WHOLE MILK AT ROOM TEMPERATURE

1 CUP UNBLEACHED FLOUR

TEASPOON BAKING POWDER

PINCH OF SALT

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350F.

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.

Cream the sugar and eggs together. Add the vanilla and milk and mix well. Add the cooled chocolate mixture and mix until well blended.

Measure the flour, baking powder, 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.

Spread the batter evenly in the prepared baking pan and bake for 20 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it.