Fat Witch Bakery, New York

 

Cole & I made this recipe in December, 2013.  It is from a cookbook I found at the library titled: Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery.  ‘Fat Witch’ is a bakery in New York specializing in brownies & bars (duh!).  The recipe bellow is how Cole and I made it. It is a great recipe!

14 Tablespoons (1 ¾ stick) unsalted butter

½ cup plus 1 Tablespoon Bittersweet Chocolate Chips

3 large eggs

1 cup plus 1 Tablespoon granulated sugar

1 teaspoon pure vanilla extract

½ cup coarsely chopped pecans (optional)

½ cup unbleached flour

pinch of salt  

30 caramel squares (Kraft is fine)

2 Tablespoons water

 

Grease a 9 x 9 inch baking pan with butter (or cooking oil spray).  Dust with flour and tap out the excess. 

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently.  (You can also melt the butter and chocolate in the microwave).  Remove from heat and let cool to room temperature.  (It is important to cool the butter & chocolate mixture.  If added while still warm the brownies will be dry.)

Meanwhile, beat the eggs, sugar, and vanilla until smooth.  Add the cooled chocolate mixture and mix until well combined.  Measure the flour & salt, mix into chocolate mixture until no trace of dry ingredients remains.

Pour half of the batter evenly in the prepared baking pan; it will be about ¼” high.  Set the pan in the refrigerator while preparing the caramel.

Unwrap the caramels and put them in a microwaveable bowl with the water.  Microwave on medium power and check every 60 seconds or until the caramels have melted into a thick liquid.  Remove the bowl from the microwave and let cool for 5 minutes.  Whisk the caramel with a fork to get a consistent texture.  Pour the caramel over the batter in the pan.  Don’t go all the way to the edges, and don’t worry about covering every spot.  (Optional-If you want to add pecans, sprinkle them on top of the caramel.)  Place the pan in the refrigerator for 20 minutes, allowing the caramel to set.

Remove the pan from the refrigerator and spread the remaining half of the batter evenly over the caramel using a spatula.  Let the pan sit for 15 minutes to come to room temperature before putting it in the oven.

Bake at 350^o for 35 minutes or until the brownies begin to pull away from the sides of the pan.

Remove from the oven and cool on a rack for 1 hour (the hardest part of the recipe is waiting an hour)! Right before serving cut into 18 pieces, as they are really rich!