Fat Witch Brownies Recipes

WITCH BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely in pan, about 1 hour.
• Using foil to lift, remove brownies from pan and peel foil away. Cut into 24 triangles as follows: Cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
• Squeeze green icing over lower third of brownie triangle for face. Pipe black icing on remaining unfrosted top of brownie for hat. Place cut piece of licorice between green and black icing for hat brim. Place 2 eyeballs on green icing. Repeat with remaining brownie triangles.

CLASSIC FAT WITCH DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350° F (375° F for high altitude baking). Line a 9-inch square baking pan with aluminum foil and spray with baking spray or lightly butter and dust with flour. Tap out the excess flour.
• In a small saucepan, melt the butter and chocolate over low heat stirring frequently.
• Meanwhile in a stand mixer, beat the sugar, eggs and vanilla on high until the mixture is creamy, about 3-5 minutes. You may want to cover the mixer with a towel so it doesn't splatter.
• Add the warm chocolate mixture to the egg and sugar mixture for 30 seconds to 1 minute until the mix is shiny and creamy.
• Add the flour and pinch of salt and pulse the mixer on low just until the flour is mixed in being careful not to over mix. If you wish to add toasted nuts, more chocolate chips, or dried fruit this is the time to do it.
• Spread the batter in the pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and allow to cool completely before cutting.

FAT WITCH BROWNIES

Steps:

• Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
• Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
• Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
• Measure the flour and salt; then sift together directly into the chocolate mixture.
• Mix batter gently until well combined and no trace of dry ingredients remains.
• *At this point, stir in any extras like walnuts.
• Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
• Remove from oven and cool on a rack for 1 hour; cut just before serving.

FAT WITCH BROWNIES

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and Out the excess. Preheat the oven to 350°. Melt the butter and chocolate in a small pan 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.
• 2. Mix 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 remain. At this point, if desired, stir in any extras like walnuts.
• 3. Spread the batter evenly into prepared baking pan and bake for 33 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter on it. Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 16 brownies.

FAT WITCH COCOA BROWNIES

Steps:

• Grease a 9x 9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
• In a small saucepan, heat the butter over low heat just until melted, but not brown.
• Set aside to cool for 5 minutes.
• Add the cocoa powder and sugar to the butter; whisk until blended.
• Add in the eggs one at a time, whisking after each addition until the mixture is smooth and shiny.
• Add in the vanilla; whisk to mix inches.
• Measure the flour and salt and sift together into the batter; 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 for 30 minutes or until tests done with toothpick (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.