Cookbook Club - Month 3

 

The Fat Witch Brownie Cookbook



This month our attendance doubled!  That is right, we had 6 members.  I have to admit, I am kind of glad we only had 7 different brownies to try becasue these things were RICH. 

Cocoa Brownies, Blondies, Congo Bars, Toffee Blondies, No-Bake Smores Blondies, Pumpkin Brownies and Intense Dark Chocolate Brownies (not pictured)

Hands down the winner was the pumpkin brownies.  The lady who baked them complained that the middle was not baked (still very warm), but we ate them anyways with a dollop of whipped cream on them and rolled on the floor.  I suggested deviating away from the 9x9 pan to a 9x13 to help bake more evenly or doing my favorite wilton rose nail core trick.  What is that you ask?  Well:

Use the standard size wilton rose nail and spray with cooking spray.  Place it in the pan before you bake then spread the cake/brownie mix around it.  This helps build a center heat core in the middle of your pan and bakes the center more evenly.  No more burnt edges!

I am forever in search of a good cake brownie recipe that is easy and I have to say, the Fat Witch cocoa brownie was easy and stayed fresh and cakey for almost a week without being frozen. I made the brownies the day before the book club, sold some in my pastry case and managed to give them away 6 days later and they were STILL moist.

My complicated standard brownie recipe might have just gotten a worthy competitor.


Fat Which Cocoa Brownie Recipe
12 Tbsp unsalted butter
1/2 cup unsweetened cocoa powder
1 1/2 cup granulated sugar
4 large eggs
1 Tbsp pure vanilla extract
3/4 cup unbleached flour
1/2 tsp salt
1 cup of Semisweet chocolate chips (it calls for nuts, but I wanted to keep them chocolatey)

Preheat oven to 350. Grease and flour a 9-inch baking pan. Set aside.

In a small saucepan, heat butter over high heat until it is melted. Remove from heat and let cool for 5 minutes.

Whisk in the cocoa powder and sugar into the butter until well blended. Add the eggs one at a time, whisking after each until the mixture is smooth and shiny. Whisk in the vanilla.

Sift flour and salt into the batter. Mix until well combined and no trace of the dry ingredients remain.  Stir in chocolate chips.

Spread the batter evenly in the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean or with only crumbs. Allow to cool 1 hour.

Want to present your brownies with that perfect smooth finish on top just like Fat Witch?  Turn the brownies upside down once cooled and sprinkle with powdered sugar. 
 

Next Month is Casseroles!