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SUGAR & STILETTOS RECIPES
Nanci Christopher
September 30, 2010

FAT WITCH BROWNIES
From Patricia Helding’s
FAT WITCH BROWNIES BOOK

Ingredients:

14 tablespoons (1 ¾ sticks) unsalted butter
½ cup plus 2 tablespoons bittersweet chocolate chips
1 ¼ granulated sugar
4 large eggs
1 teaspoons pure vanilla extract
½ cup plus 2 tablespoons unbleached flour
Pinch of salt

GREASE a 9 x 9 inch baking pan with butter. Dust with flour and tap out the excess.

PREHEAT THE OVEN to 350F degrees.

MELT the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.

CREAM the sugar, eggs, and vanilla together. ADD the cooled chocolate mixture and mix until well blended.

MEASURE the flour and salt and then sift together directly into the chocolate mixture. MIX the batter gently until well combined and no trace of the dry ingredients remains.

At this point, if desired, stir in ½ cup of any extras like nuts, chocolate or peanut butter chips, or dried fruit.

SPREAD the batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted in center comes out clean with only crumbs, not batter, on it.

REMOVE from the oven and cool on a rack for 1 hour. Cut just before serving.

MAKES 12 to 16 brownies.

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