Fudgy chocolate brownie recipe from the famous NYC bakery!
So this past week has been a busy one with school starting back up again. But that also means, the weather is cooling down and it’s time to get the ovens turned back on! I even wrote an entire post earlier this week discussing 4 tips to getting to know your oven better. Maybe not the most glamorous topic, but knowing your oven is absolutely crucial if you want to become a baker!
So with my oven back on, what did I decide to make you this week? Classic fudgy, chocolaty, I’ve had a tough week and just need a brownie brownie. I mean can you go wrong with brownies? Ok well maybe you can actually. I believe brownies should be fudgy not cakey. Sorry Team Cakey Brownie, I’m not a fan. I want a shiny crackly top like Exhibit A…
I’ve made brownies before on this blog of course. Like pumpkin cheesecake swirl brownies, mint Oreo brownies, and white chocolate peppermint fudge brownies. But this time- I wanted just good ol’ brownies. No swirls, or cookies thrown in- just good old fashioned chocolate brownies. So I went to the experts…Fat Witch Bakery. Now I’ll admit unfortunately I’ve haven’t had the luxury of visiting the bakery. The Fat Witch bakery cookbook was given to me as a gift from a co-worker who did get the chance to visit. However, an entire bakery that makes just brownies. Clearly, these people know what they are doing.
There are so many great recipes in these cookbook, all totally doable for the home baker. So many recipes were calling my name. Such as the frozen cream cheese brownies, the caramel witches, the bumpy highway brownies, and the cherry oatmeal bars. Of course like I said, I was in a classic brownie mood- so I decided to start with the brownie they are known for.
These brownies come together with only 6 simple ingredients! Ingredients I bet you have on hand this very moment. It’s like the universe always want you to have a brownie in your hand. Thank you Universe.
The base of these brownies starts with good unsalted butter. I love using Cabot butter- it’s a AA quality butter! Fun fact about the Cabot company, it’s a co-op meaning its owned and operated by dairy farmers and their families. Having been grown up on a dairy farm, I can totally appreciate that. (And no, Cabot didn’t pay me to promote this- I’m just a big fan). The chocolate part of these brownies comes from bittersweet chocolate chips- which gives these brownies a super intense chocolate flavor. Always use quality chocolate- after all it’s chocolate that shines here people.
The butter and chocolate gets melted in a saucepan over you stove. In a second bowl- combine your eggs, vanilla, and sugar. To that, you will add your butter/chocolate mixture. Just be sure the butter/chocolate mixture has cooled otherwise you will end up with chocolate scrambled eggs. Um, and trust me in my early baking day (patience not being my thing) it’s happened to me!
Now to that, you will sift in your flour and salt! And that’s it. In your 9×9 pan it all goes! How easy was that? (channeling Ina Garten with that phrase there)
Since the release of their 2010 cookbook, they have since released a second cookbook- Fat Witch Bake sale– which includes now a gluten free and vegan section as well!
Seriously, brownies rock my world. I want them all day every day. If you like this recipe, let me know and leave me a comment! I love hearing from you!
To Make These Brownies You Will Need:
- 9×9 Square Pan- I love my Cuisinart pan
- Small saucepan
- Good quality butter
- Good quality vanilla
- Good quality chocolate
- Mixing bowls- I love my Pyrex bowls!
- Liquid measuring cup
- Dry measuring cups
- Measuring Spoons
- 14 tablespoons unsalted butter
- 1/2 cup + 2 tablespoons bittersweet chocolate chips
- 1 & 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- pinch of salt
- Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.
- Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.
- Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.
- Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.
- Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.