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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery (Fat Witch Baking Cookbooks)
It’s tough to throw around descriptions such as “legendary,” and “arguably the very best to be found on the planet,” and live up to them with something as simple as a brownie. To do it, you need serious recipes with deep, rich flavors that, despite their simplicity, can’t fail and don’t dare disappoint.
The brownies sold at the Fat Witch bakery in New York may be “arguably the very best brownie to be found on the planet,” complete with an Oprah endorsement, but these recipes are unarguably not.
They are, rather, fine. Very little sets these apart from the millions of brownie recipes out there, and not much moves them from fine to immortal or world-renowned. They’re just . . . fine.
The bakery’s original brownie recipe, for Fat Witch Brownies, calls for 14 tablespoons of butter. Fat carries flavor, so you might not be put off by that amount of butter in a 9-inch-square pan. But the recipe calls for just ½ cup plus 2 tablespoons bittersweet chocolate chips (or 4 ounces unsweetened chocolate plus extra sugar). That leads to brownies with a fine, but far from amazing, flavor and texture, and certainly no depth of chocolate, even using author and bakery owner Patricia Helding’s recommended Ghirardelli’s bittersweet chocolate chips.
Like the basic brownies, all the recipes in the book make a 9-inch batch, and most have a short ingredient list (usually about 10 ingredients). Quality becomes even more important in recipes with only a few ingredients, but Helding doesn’t offer recommendations of brands of white chocolate or cocoa, despite the wide variation in quality there.
She also doesn’t provide weights for ingredients. Perhaps doing so would violate the “brownies are so simple” message of the book, but because she recommends using chocolate chips, weights would have been especially nice, as chips come in somewhat different sizes, and “1/2 cup plus 2 tablespoons” isn’t the easiest measurement to match.For serious bakers, some of the recipe instructions will also seem frustrating. What does “butter not yet to room temperature” mean? Although bakers may love the note that Helding can’t be bothered with skinning her hazelnuts, they’ll be frustrated by the next line of advice, to just rub them in a towel if you want the skins off; hazelnuts need toasting first to help release their skins.
Among the more unusual brownies, the whiskey brownies, tested with the suggested variation of bourbon, left tasters still wishing for a deeper chocolate flavor, as with so many of the brownies. These cakey brownies did get better with a little age on them, however (after two days or so, the bourbon came through better). Molasses brownies, on the other hand, will taste good only if you really, really love molasses. Tasters wished for more spices here to balance the molasses, which completely overwhelmed the optional chocolate chips (the only other chocolate in the recipe is an ounce of unsweetened chocolate, and the only other ingredients are butter, sugar, eggs, flour, salt and a mere ½ teaspoon of vanilla).
The glorious combination of chocolate and pumpkin gets used in “Pumpkin Plus” bars, and they taste as good as anything using this pair should—at least when you manage to get equal parts chocolate and pumpkin in each bar. This turns out to be trickier than it sounds. A bottom brownie layer should get covered in a pumpkin top that, the recipe says, the baker should pour evenly into the pan. The thick pumpkin mixture is far from pourable, however, and difficult to spread over the chocolate.
Espresso, peanut butter, and maple oat bars all fared better. The espresso brownies came out less cakey, with an intense coffee flavor. Peanut butter bars proved popular with children, and while not amazing, provided a strong enough peanut flavor that so many similar bars lack.
Surprisingly, one of the best bars sounded like one of the most basic. Maple oat bars, enhanced with a healthy dose of vanilla extract and walnuts, came out chewy, crunchy, and just shy of too sweet. Perfect for a quick breakfast with some fruit, these bars, like so many in the book, tasted better after they aged a day or two, and still tasted good a full week later.
For bakers in a hurry, bar cookies and brownies promise the most satisfying results for the least amount of work, and these recipes do keep the promise of quick work to produce a panful. For bakers not looking for the best ever, or to become a legend in their own time, the recipes truly will be fine. To go from fine to fabulous, unfortunately, means bakers must become recipe doctors.
Hungry in Portland
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Snow Witch White Chocolate Brownie from Fat Witch Bakery
Product Description:
Chelsea Market’s Fat Witch Bakery creates some of the best brownies we’ve ever tasted. The Snow Witch brownie is a white chocolate brownie that’s golden, chewy, moist and delicious.
I received this Fat Witch brownie in my December Knoshbox.
Tea Suggestion:
With this sweet, chewy white chocolate brownie, I decided to go with a warmly spiced Chai like this Real Chai Tea Blend from Teas and Botanicals.
What I Think:
I love the texture of this brownie … this is exactly the texture I want from a brownie. It’s got that soft, moist, almost fudge-like texture, but with enough crumb to the cake to remind you that you’re eating a brownie and not a piece of candy.
I can’t recall ever having a white chocolate brownie. I’ve had a lot of traditional chocolate/fudge brownies, and a few “blondies” … but I can’t recall ever having a white chocolate brownie.
I found the texture of this brownie to be very enjoyable, I just found myself wishing that there was more of that dark, rich chocolate-y taste to this by the time I was about halfway finished with the bar. I found this to be sweeter … cloying, even … than a typical brownie would be, and while it wasn’t really what I’d call off-putting, I did find myself needing to put the brownie away after I’d finished half the bar because it was overly sweet … something that would be better enjoyed in small bits rather than a whole confection.
My Final Thoughts:
This is tasty … but since I’m not as big a fan of white chocolate as I am of dark chocolate, I wasn’t as satisfied with this as I would have been with a dark chocolate brownie. Positive: I like the texture … not at all gritty, so smooth and decadent. I could taste a butter-y kind of taste to it, and I found that enjoyable. Negative: It’s a bit sweeter than I would like it to be as I prefer the balance of bitter and sweet found in a dark chocolate.
Witches Gone Good: Fat Witch Bakery
That one word is guaranteed to bring a smile to most people’s faces. Are you smiling right now? I think brownies makes us smile for a few reasons, but mostly because they make us feel childlike and nostalgic, and they have chocolate in them. Most people like chocolate.
I admit it, I am a chocoholic. I eat chocolate regularly and I like to share it with others. Milk chocolate is my favorite – alone, drizzled on top, mixed inside, it doesn’t matter. Chocolate can be as simple or as complicated as you’d like it to be; its versatility is what I think adds to its appeal. Brownies have always been a household favorite and they were one of the first things I learned how to bake as a kid.
In honor of one of my favorite sweet treats and National Chocolate Day, which happens to be today, I must tell you about these classic and very excellent brownies and blondies we found in New York City. My husband and I visited NYC the day after Christmas to see the Rockefeller tree, have lunch, and explore Chelsea Market. In Chelsea Market we discovered Fat Witch Bakery, a bakery that sells brownies and their brownie mix.
The brownies are made fresh daily without any preservatives and using all natural ingredients. My husband was very excited to try Fat Witch’s blondie aka “Blonde Witch” and I went with an employee’s recommendation to try his favorite, the double chocolate aka “Double Chocolate Witch”.
Double Chocolate Witch
Made with semisweet chocolate and bittersweet chocolate, granulated sugar, unsalted butter, eggs, vanilla, salt, and unbleached flour, the Double Chocolate Witch is very chocolatey and decadent. You will be able to taste both the semisweet and the bittersweet chocolate. These brownies are dense, slightly crumbly, and chewy. As my husband said so well in between bites and oooo and ahhh sounds, “I am automatically reminded of a true homemade brownie from scratch that I had as a kid at school bake sales!” I have to warn you, a glass of cold milk is needed to go with Fat Witch brownies!
TIP: If you like a very gooey brownie, then these brownies are not for you (and I suspect this is why there have been negative reviews online).
Blonde Witch
The words, “chocolate chip cookie brownie from heaven,” might have been uttered while eating this blonde. And that is the best way to describe a blonde – a chocolate chip cookie meets a brownie. Made with light brown sugar, unsalted butter, unbleached flour, eggs, salt, vanilla, baking powder, molasses, and semi sweet chocolate, the Blonde Witch is soft and chewy and dense. You can taste the brown sugar and semisweet chocolate. I suspect the Blonde Witch would go well with a scoop of ice cream.
Fat Witch Bakery brownies are available to order and ship on their website including gift packages that you can customize.
Some other flavors they offer include:
Fat Witch (aka original)
Fat Witch Walnut
Java Witch
Caramel Witch
Red Witch (original with dried cherries)
Snow Witch (all white Chocolate)
Breakfast Witch
Several flavors come in mini size, also called “Baby Witch.”
Some other products you can find on the Fat Witch site are brownie mix, hot cocoa mix, and witch ends – the edge of the brownie that touches the edge of the pan (I think this is brilliant!).
Fat Witch Bakery
Chelsea Market
75 9th Avenue
New York, NY
1-888-419-4824
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