i find myself at chelsea market about once a week. it’s got such a great assortment of food purveyors all under one roof. i’ll pick up some veggies from the fruit exchange, maybe a slice of cake at amy’s bread or a scone from sarabeth’s, then over to lucy’s whey for cheddar and dickson’s for their smokey ham. usually towards the end of my loop, i find my nose inexplicably drawn towards the caramel and buttery scent wafting from the fat witch brownie kitchens and in i go.
the other day, i picked up a box of fat witch brownie mix. it goes for $8.99 in whole foods and makes a 8×8 inch square pan of brownies (or about 12-16 brownies depending on how you slice it). i baked them up and they tasted terrific–fudgy and gooey. nonetheless, i’d argue that even their pre-mix is close but not quite the same as the brownies i buy at the store. i suspect that it might have something to do with the caramel aroma they’ve got wafting around in the store and maybe also something to do with their nifty packaging and clean slicing technique.
while i’m still mucking about on my brownie exploration (here’s my 4th brownie recipe), i thought i would try to re-create the fat witch brownie recipe (box version at least). i think i just might have cracked the code, (and Sandra Lee from Money Saving Meals can let you know how much money you’ve just saved by doing it on your own).
Update: I just got word that the Fat Witch team is releasing their secret recipe in mid-September in book form! Although the mix really is $8.99 at Whole Foods, unless they’ve taken down the prices in the last week.
Maybe Really Close to Fat Witch Brownie Brownies
(makes one 8×8 inch pan)
|Sugar||1 ½ cups|
|Flour||1 1/3 cups|
|Baking powder||½ tsp|
|Eggs||3 large ones|
|Unsweetened Chocolate Chips or Chocolate Couverture||135g (I used a combination of the two)|
- Pre-heat oven to 350ºF. Butter a 8×8 inch square baking pan and set aside.
- Melt chocolate and butter in either the microwave (~90 seconds, stirring once half way through) or over a water-bath. Set aside to cool slightly.
- Add flour, sugar, salt and baking powder into the bowl of a standmixer fitted with the paddle attachment. Mix around for 30 seconds on lowest speed until powders are well combined.
- Add in eggs one at a time, followed by vanilla. Mix well after each addition. The mixture will be fairly thick.
- Pour in melted chocolate/butter. Mix for about 1 minute in the standmixer. Then turn off and continue to fold with a rubber spatula, scraping the sides and bottom as needed until it is well-combined. (I fold manually at the end because my mixer doesn’t pick-up a lot of the batter stuck to the sides and bottom).
- Transfer the brownie batter to the baking pan.
- Bake for ~35-40 minutes or until a toothpick comes out clean, and remove from oven. When cooled to room temperature, invert to take out of pan, and slice into shapes as desired.
And for the real thing . . .
75 Ninth Avenue.
New York, NY 10011
Mon – Fri : 10am – 9pm
Sat: 10am – 8pm
Sun: 10am – 7pm