Fat Witch Brownies

Would you like a warm brownie?

I wish I could hand you one . . . right through your screen.

Is there anyone in the world who doesn’t like brownies . . . except for my husband?

Probably not.

I bought the cookbook:

FAT WITCH BROWNIES

 . . . it features delectable recipes from New York’s legendary Fat Witch Bakery.

I made them.

 They are flat out good!

Brownies are probably the easiest and fastest recipe you can possibly make.

They never seem to dissapoint, and the batter is almost always the best part.

I add lots and lots of nuts . . . in the hope that if I do, my husband will eat one.

He probably won’t though.

This brownie recipe has been there top-seller for more than 12 years now.

I’m sharing this recipe with you, but the Cookbook has many more delectable looking recipes and pictures.

Fudgy, Chewy, Delicious!

***

A few more things:

My print this button isn’t working again. Use the Print friendly button for now.

Exciting News . . . one of my daughters is having a baby girl very soon . . . really soon!

so . . .

I might be busy holding a sweet baby and babysitting, instead of baking for a short while.

I’ve also found the need to change hosting for this blog – thanks to the traffic that you sweet readers bring.

Cross your fingers, that I don’t lose all my files in the process.

ugggg

That would be SAD.

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FAT WITCH BROWNIES 

14 Tablespoons (1 3/4 sticks) of unsalted butter

1/2 cup plus 2 Tablespoons Bittersweet chocolate chips (I used Semi Sweet instead)

1 1/4 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1/2 cup plus 2 tablespoons unbleached flour

pinch of salt

1/2 cup to 1 cup chopped nuts (optional)

Directions:

Grease a 9-inch x 9-inch baking pan with butter.  Dust with flour and tap out the excess, or line with foil or parchment that you have sprayed with release spray. Preheat the oven to 350 degrees F.

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 to 38 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.

My notes:  I baked my brownies for 33 minutes….they seemed just a tad under done.

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