Fat Witch Chocolate Brownies
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Only 6 ingredients is all you need to make these fudgy chocolate brownies from the famous NYC bakery! Forget buying a boxed brownie mix, because this Fat Witch brownies recipe is way better and just as easy. I bet you even have everything you need on hand right now.
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I don’t know about but when I crave a brownie I crave a classic fudgy, chocolaty brownie kind of 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 small batch brownies, and mint Oreo 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.
So enter these Fat Witch Brownies recipe from the Fat Witch Bakery.
What ingredients do I need to make these Fat Witch Chocolate Brownies?
- Unsalted butter
- Bittersweet Chocolate Chips
- Granulated Sugar
- Eggs
- Vanilla Extract
- All purpose flour
- Salt
How to make this Fat Witch Chocolate Brownie Recipe
- 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.
Tips On Making These Fat Witch Brownies
- Measure flour correctly. As always, measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if you want to use your dry measuring cups (no shame in that) but make sure you spoon the flour in and level off with a flat edge. Do not pack the flour down in to the cup which results in too much flour and results in a dense cakey brownie. It’s one of my top 10 baking tips.
- Use room temperature eggs – You want your eggs to be room temperature so they incorporate easily and do not seize up the melted butter. To bring them to room temperature quickly, place them in a bowl of warm water for 10 minutes before using them.
- Do not overmix. When it comes to any kind of baking, overmixing can result in too much gluten (protein in the flour that results in how chewy a baked good can end up being) forming. So I always stir just until the flour is mixed in and then I stop.
More Chocolate Recipes To Try:
Fat Witch Bakery Chocolate Brownies
Ingredients
- 14 tablespoons (198 g) unsalted butter
- 1/2 cup + 2 tablespoons (107 g) semi-sweet or bittersweet chocolate chips
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons (75 g) all-purpose flour
- pinch of salt
Instructions
- 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.
Notes
- Tools: 9×9 Square Pan | Small saucepan |Spatula
- Measure flour correctly. As always, measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if you want to use your dry measuring cups (no shame in that) but make sure you spoon the flour in and level off with a flat edge. Do not pack the flour down in to the cup which results in too much flour and results in a dense cakey brownie. It’s one of my top 10 baking tips.
- Use room temperature eggs – You want your eggs to be room temperature so they incorporate easily and do not seize up the melted butter. To bring them to room temperature quickly, place them in a bowl of warm water for 10 minutes before using them.
- Do not overmix. When it comes to any kind of baking, overmixing can result in too much gluten (protein in the flour that results in how chewy a baked good can end up being) forming. So I always stir just until the flour is mixed in and then I stop.
These were amazing. I converted mine to gluten free by using a gluten free all purpose flower. Yummy!!!
So glad you loved them!!
Thank you for sharing, but I’m a newbie: how much are 14 tbsp of butter in grams/ounces? And 2 tbsp of flour? Greetings from Brazil!
Hi Leo! Greetings from Boston 🙂 I just updated the recipe to include gram amounts so you should be all set, let me know how they turn out!
Just made these with bittersweet chocolate Green and Black bars. Sooooooo good!!!!
Oh I’m so glad that you loved them Adina!
I used milk chocolate chips so they weren’t as rich, but still super fudgy in the middle and the perfect chocolate treat!
I’m so glad you liked them Emily!
Made these for the February 2020 Baking Challenge. I didn’t have access to chocolate chips (they are impossible to find here in Tanzania and my usual stash that friends/family bring over from the States when they visit was depleted) so I substituted a Cadbury’s dark chocolate bar that I chopped into pieces. I wasn’t thrilled with the results, but will definitely try the recipe again the next time someone comes to visit and can bring me the proper chocolate chips!
Hi Brenda! I’m glad you were able to find a way to still make them! And thanks for participating in the challenge 🙂
These are perfect. Yum! Oh and your photos are incredible!
Thank you Igor!!! 🙂
They look super delicious. I want to sink my teeth right in.
O The crazy thick fudgy decadence!
Rebecca- oh crazy thick fudgy decadence indeed!
Chocolate chips make everything better! There look wonderful!
Jen they really do don’t they? Thank you 🙂
Nice crispy top and chewy center. OH YA! Beautiful shots.
Thank you!! Yes the crispy top is key for me to being a good brownie!
Wow, these look incredible. I love the light crackle on top. Isn’t it nice that the weather is cooling down and we can finally put the ovens back on?
Thanks Paula! Yes I love summer but I seriously love Fall time more just so I can turn the oven on whenever I want 🙂
These look delicious….mmmm….chocolate!
http://www.withtwospoons.com
Thanks Lane and Holly they definitely were delicious 🙂
I had to click on this to see why they were called “fat witch”! They look so decadent and they’re cooked to perfection. Kinda wishing I had you as my neighbor so I could just pop on over and grab a bite. 🙂
xoxo, erin | sandsunandmessybuns.com
Erin- oh man I would definitely keep the sweet treats coming to your house if you were my neighbor!
Yum, these look delicious! I can’t wait to try these soon. I have a major chocolate sweet tooth. Thanks for sharing!
Jessica- thanks and so do I obviously 😉
Yum yum. Looks very delicious!
Thanks Latoya 🙂
These are great looking brownies could eat two big ones for a chocolate fix.
I’m with you on having two! Thanks 🙂
YUM! These look amazing! I’ll be pinning this recipe for sure!
Thanks Sumer 🙂
THESE LOOK AMAZING!
Thanks Amanda!!