Intense Chocolate Brownies From The Fat Witch Bake Recipe

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Intense chocolate brownies from The Fat Witch Bake

Lynnda Cloutier


try to think of these as "heart of darkness" brownies they pack a powerful punch and aren't for the weak kneed or shy of stomach. Since intense, powerful chocolate is the driving force behind these bars, be sure to use chocolate that has at least 70% cocoa content. You won't get the same "wow"power without it. Serve with a big glass of milk for dunking or topped with a big scoop of ice cream and fresh fruit.From the Fat Witch Bakery

pinch tips: How to Grease a Pan




12 tablespoons unsalted butter, 1 1/2 sticks
7 ounces bittersweet chocolate, at least 70% cocoa, broken up into small pieces
two large eggs
1/3 cup sugar
1/4 cup packed dark brown sugar
2 teaspoons pure vanilla extract
1/2 cup unbleached flour
1/4 teaspoon baking powder
1/4 teaspoons salt

Directions Step-By-Step

grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Reheat the oven to 350°.
Melt the butter and chocolate in a small pan over low heat, stirring frequently, until smooth. Remove from the heat and set aside to cool for at least 10 minutes.
Mix the eggs, sugar, and Brown sugar in a large bowl until well blended. Add the vanilla and chocolate mixture and continue mixing until thoroughly combined.
Measure the flour and salt and then sift together directly into the batter. Mix gently until no trace of the dry ingredients remains.
Spread evenly in the prepared baking pan and level the top with a spatula. Bake for 25 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 let cool on a rack for one hour. Cut just before serving.
Makes 12 to 18 brownies.

About this Recipe

Course/Dish: Cakes, Chocolate