The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Famed NYC Brownie Recipe
Blaise Doubman
If you have ever been to New York City and are a foodie, there is a strong chance that you have been to The Fat Witch Bakery. I first got a clue about them many years ago from them making the infamous “Oprah’s Favorite Things” list around the Holidays. Remember those lists? I caught wind of the company then and have been a loyal customer ever since. They were invited by a woman named Pat who was tired of always having to explain to people how a brownie could be both fudgy and cake like at the same time. Plus the fact that she knew her brownies were better than everyone else’s. She started her business, named it “Fat Witch” and the rest is history.
She has, over the years, opened several locations, two being in Japan where her green tea brownies sell out everyday, to publishing two cookbooks and opening up a brand new website where you can buy “Fat Witch” themed merchandise. There are also hundreds of “copy cat” recipes online for her famous brownies and only the one I developed seems to me to come close. I really think part of the secret is adding the instant coffee granules. You could also substitute instant expresso powder if you wanted. The brownies taste so much more like chocolate with the coffee added but yet they do not taste like coffee. It is like magic. I highly recommend you try these brownies. Enjoy!
Thick Witch Brownies
1 1/2 sticks unsalted butter
4 oz. bittersweet chocolate
1 1/4 cups white granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 teaspoon instant coffee granules
1 teaspoon salt
1/2 heaping cup white all-purpose flour
Start by melting together the unsalted butter and bittersweet chocolate in a medium pot over low heat, stirring often.
Once melted and smooth, remove and cool.
Preheat your oven to 350 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray containing flour.
In a large bowl whisk together the white granulated sugar, large eggs, pure vanilla extract, instant coffee granules and salt until foamy and well combined.
Whisk in the melted butter and chocolate.
Gently fold in the white all-purpose flour with a spatula until no white streaks remain.
Pour batter into prepared pan.
Bake in preheated oven for 35 minutes.
Remove and immediately place into the refrigerator to cool for at least 4 hours.
Remove and cut into desired size pieces.
Ask and Answer: I have been getting questions about Thanksgiving and what tips and tricks I have. I will share those in a later column but in the meantime, check out my website to see all my older past tricks and tricks and stay tuned for more!