Classic Fat Witch Dark Chocolate Brownies
User Reviews
4.6
Classic Fat Witch Dark Chocolate Brownies
Description
This recipe starts by melting unsalted butter and bittersweet chocolate together, creating a rich base. Meanwhile, sugar, eggs, and vanilla extract are beaten until creamy, then combined gently with the warm chocolate mixture to produce a shiny batter. Adding all-purpose flour and a pinch of kosher salt in low speed keeps the texture tender and fudgy. Optional additions like nuts or chocolate chips can be stirred in before baking.
Pouring the batter into a foil-lined pan ensures easy removal and even cooking. Baking at 350°F for 30 minutes (adjusted higher for altitude if needed) sets the brownies while keeping the center moist. Cooling completely before slicing helps retain the perfect fudgy texture. The resulting brownies have a dense yet soft crumb with a deep chocolate intensity from the bittersweet chocolate.
This recipe adapts well for mix-ins, and precise timing avoids dryness. The note about combining 100% unsweetened cocoa and semi-sweet chocolate chips offers flexibility in chocolate flavor intensity for bakers tuning richness to preference.
Ingredients
- 1 ½ cups butter 3 sticks, unsalted
- 4 ounces bittersweet chocolate (65 percent cocoa or higher)*
- 1 ¼ cup granulated sugar
- 3 large egg
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour increase to ¾ cup all-purpose flour for high-altitude, plus 2 tablespoons
- Pinch kosher salt
Instructions
- 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.
Notes
- Use a mix of 100% unsweetened baking chocolate and semi-sweet chocolate chips to balance richness and sweetness.
- Adjust flour amount slightly for high-altitude baking, increasing flour to ¾ cup plus 2 tablespoons, and bake at 375°F.
- Line the baking pan with foil and grease for easier removal and cleaner slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 284kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 86mg | 29% |
| Sodium | 18mg | 1% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 593IU | 12% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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