We’ve always been captivated by the legendary brownies from Fat Witch Bakery, a New York City gem that’s charmed sweet lovers since 1998. These fudgy delights boast a rich, gooey center and a crackly top that make them irresistible for any occasion.
In our kitchen we’ve recreated this iconic recipe so you can whip up bakery-quality treats at home. Let’s explore how simple ingredients transform into pure chocolate bliss we’ll all enjoy.
Ingredients
In our recreation of the iconic Fat Witch Bakery Brownie Recipe, we select high-quality ingredients that deliver the signature rich, fudgy texture and crackly top. Below, we list them in the order they are typically used, with precise measurements and any necessary prep notes for optimal results.
- Unsalted butter: 1 cup (2 sticks), softened to room temperature for easy creaming and to enhance the brownies’ moist crumb.
- Semi-sweet chocolate: 8 ounces, chopped or in chips, melted to infuse deep chocolate flavor that defines these Fat Witch Bakery Brownies.
- Granulated sugar: 2 cups, for creating the perfect sweetness and that irresistible crackly surface.
- Large eggs: 4, at room temperature to ensure better incorporation and a fudgy consistency.
- Pure vanilla extract: 2 teaspoons, for adding a warm, aromatic note that elevates the overall taste.
- All-purpose flour: 1 cup, sifted to avoid lumps and provide structure without overpowering the chocolate.
- Unsweetened cocoa powder: ½ cup, for an extra layer of intense chocolate depth.
- Salt: ½ teaspoon, to balance sweetness and enhance the flavors in our Fat Witch Bakery Brownie Recipe.
- Optional add-ins: 1 cup chopped walnuts or chocolate chips, toasted if desired, for added texture and customization.
Equipment and Tools
Before we dive into mixing our high-quality ingredients for the Fat Witch Bakery brownies, let’s ensure we have the right equipment and tools on hand. These essentials will help us achieve that perfect fudgy texture and crackly top with ease and precision.
Essential Tools List
To prepare this recipe accurately, we’ll need the following items. We’ve organized them by the order of use in the baking process for smooth workflow:
- Mixing Bowls: Two medium-sized bowls—one for melting chocolate and butter, and another for combining dry ingredients. Opt for heat-safe glass or stainless steel to handle varying temperatures safely.
- Measuring Cups and Spoons: A set of dry measuring cups (for flour and sugar) and liquid measuring cups (for vanilla extract), plus spoons for precise measurements. Accuracy here ensures our brownies maintain their signature rich flavor.
- Saucepan or Microwave-Safe Bowl: A small saucepan for stovetop melting of chocolate and butter, or a microwave-safe bowl for quicker prep. This tool is crucial for creating the smooth, glossy base of our batter.
- Whisk and Spatula: A wire whisk for blending wet ingredients to incorporate air and avoid lumps, and a rubber spatula for folding in dry ingredients gently. These promote even mixing without overworking the batter.
- 8×8-Inch Baking Pan: A square metal or glass pan for even baking. Line it with parchment paper for easy removal and to prevent sticking, preserving the brownies’ iconic edges.
- Oven: A standard oven preheated to 350°F (177°C). Use an oven thermometer if available to guarantee consistent temperature for that perfect bake.
- Cooling Rack: A wire rack to cool the brownies evenly after baking, allowing them to set without becoming soggy.
With these tools prepared, we’re all set to transition seamlessly from gathering ingredients to the exciting preparation steps ahead.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s walk through the straightforward steps to bake our own version of the iconic Fat Witch Bakery brownies, capturing their rich, fudgy texture and irresistible crackly top.
Prep
Before we begin mixing, we prepare our workspace and ingredients to ensure everything runs smoothly. First, preheat our oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. This step helps achieve the brownies’ signature even bake and prevents sticking, allowing us to release perfectly formed squares later.
Mix
With our ingredients at the ready, we start by melting 1 cup of unsalted butter and 8 ounces of semi-sweet chocolate together in a saucepan over low heat or in a microwave-safe bowl in 30-second intervals, stirring constantly until the mixture is smooth and glossy—this creates the decadent base that defines Fat Witch Bakery’s fudgy center. Next, in a large mixing bowl, whisk together 2 cups of granulated sugar, 4 large eggs, and 1 teaspoon of pure vanilla extract until light and fluffy, about 2 minutes. Gradually fold in the melted chocolate mixture using a spatula, then add 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, and ½ teaspoon of salt, stirring just until combined for a batter that’s thick and velvety. If desired, fold in 1 cup of optional add-ins like chopped walnuts or chocolate chips to enhance the texture and flavor.
Bake
Once our batter is mixed, we pour it evenly into the prepared baking pan, using a spatula to smooth the top for that classic crackly surface. Bake in the preheated oven at 350°F for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs—this ensures the brownies remain fudgy inside without overcooking. Keep an eye on the edges; they should pull away slightly from the pan, signaling perfect doneness and releasing an aroma of deep, chocolatey bliss that fills our kitchen.
Cool and Cut
After baking, we remove the pan from the oven and place it on a cooling rack for at least 1 hour to allow the brownies to set fully, preventing them from crumbling when sliced. Once cooled, use the parchment overhang to lift the brownies out of the pan, then cut into 16 even squares using a sharp knife for clean edges, revealing the glossy top and tender interior that make Fat Witch Bakery brownies a timeless favorite.
Conclusion
We’ve shared our take on the iconic Fat Witch Bakery brownie recipe, and we’re confident it’ll bring that New York magic right to your kitchen. With these simple steps, you’ll whip up treats that boast a fudgy center and irresistible crackly top every time.
It’s rewarding to bake something so timeless, and we encourage you to experiment with add-ins for your own twist. Enjoy sharing these homemade delights with loved ones—they’re sure to become a favorite in your home too.
Frequently Asked Questions
What are Fat Witch Bakery brownies?
Fat Witch Bakery brownies are iconic treats from a New York City bakery established in 1998. They’re famous for their rich, fudgy texture, crackly top, and irresistible flavor, blending high-quality ingredients like chocolate and butter. This recipe recreates that magic at home, delivering bakery-quality results with simple steps.
What ingredients are needed for Fat Witch Bakery brownies?
You’ll need unsalted butter, semi-sweet chocolate, granulated sugar, large eggs, pure vanilla extract, all-purpose flour, unsweetened cocoa powder, and salt. Optional add-ins like walnuts or chocolate chips can enhance them. Use precise measurements for the best fudgy texture and taste, as outlined in the recipe.
What equipment is required to bake these brownies?
Essential tools include mixing bowls, measuring cups and spoons, a saucepan or microwave-safe bowl for melting ingredients, a whisk and spatula for mixing, an 8×8-inch baking pan lined with parchment paper, a preheated oven at 350°F, and a cooling rack. These ensure even baking and perfect results.
How do I make Fat Witch Bakery brownies at home?
Preheat your oven to 350°F and line an 8×8-inch pan with parchment paper. Melt butter and chocolate together, then whisk in sugar, eggs, and vanilla. Combine with dry ingredients like flour and cocoa to form a thick batter. Pour into the pan and bake for about 25-30 minutes until fudgy.
How long should I bake the brownies?
Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to keep the fudgy texture. Let them cool in the pan for 10 minutes, then on a rack for even setting, resulting in that signature glossy top.
How should I store homemade Fat Witch Bakery brownies?
Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness. For longer storage, freeze them in portions for up to 3 months. This keeps their moist texture intact for enjoying later.