Fat Witch Brownies
Indulge your sweet tooth with these irresistibly fudgy Fat Witch Brownies, a decadent treat that perfectly balances rich chocolate flavor and a soft, chewy texture. This recipe combines melted semi-sweet chocolate chips with a hint of unsweetened cocoa powder for a double dose of chocolate goodness, while light brown sugar adds a subtle caramel undertone. With just 15 minutes of prep time and an easy-to-follow method, these brownies come together effortlessly, making them perfect for beginners and seasoned bakers alike. Baked to perfection in an 8x8-inch pan, they yield 12 generous servings of gooey, chocolatey bliss ideal for dessert or a midday snack. Serve them as-is or dress them up with a scoop of vanilla ice cream for an unforgettable treat. Learn how to make these rich, bakery-style brownies that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 10 tbsp Unsalted butter
- 1.25 cups Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.25 cup Light brown sugar
- 3 Large eggs
- 1 tsp Vanilla extract
- 0.5 cup All-purpose flour
- 2 tbsp Unsweetened cocoa powder
- 0.25 tsp Salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan. Line it with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until fully melted and smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar, light brown sugar, and the slightly cooled chocolate-butter mixture. Whisk until smooth.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold this dry mixture into the wet mixture, being careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
Let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan and transfer to a cutting board.
Cut into 12 squares and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 30.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
