Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery - Couverture rigide

Helding, Patricia; Levin, Bryna

Couverture rigide

ISBN 10 : 1605295744 ISBN 13 : 9781605295749

Editeur : Rodale Books, 2010

Synopsis

Patricia Helding's rich, intensely chocolaty Fat Witch brownie is a New York obsession, an internet sensation, and arguably the very best brownie to be found on the planet. Unlike other bakeries that feature a range of desserts, Fat Witch, launched by Helding in 1998, specializes only in brownies - baking and selling over 2,000 each day. In "Fat Witch Brownies", Helding showcases for the first time her favorite spins on the classic chocolate brownie with creations like the Banana Bread Brownie and the Breakfast Brownie, and she expands her repertoire even further with recipes for other scrumptious bar-shaped confections. With over 50 recipes that can be baked in the same 9 X 9-inch pan and require fewer than 10 ingredients, Helding shows that baking from scratch is neither expensive nor time-consuming. All of her recipes include ingredients from local grocery stores, and are ready to serve in one hour or less.Beginning with tips on the proper tools, timing, and techniques, continuing with five chapters of recipes, and finishing with fabulous frostings, "Fat Witch Brownies" allows readers to explore the versatility and richness of brownies and bars and create the incredible desserts in their very own kitchens that have made Helding's bakery famous.

A propos du livre

Extrait :

chapter 1

UPDATED CLASSICS

I KNOW OF A PLACE in New York City that bakes Italian cannoli in flavors such as key lime pie and root beer float. Likewise, there is a shop that sells sorbets with a wine base and another that makes cookies out of pretzels and potato chips. The desserts are just as delicious as they are unusual, but most of the time all I want is a sweet treat that's simple--no complicated infusions, ironic ingredients, or TV chef deconstructions necessary.

This chapter includes many of the classic brownies and bars we have loved since childhood, from luscious cream cheese brownies to tart lemon squares. Who doesn't remember discovering such treasures tucked inside their school lunchbox or swearing cross your heart that just one more wouldn't spoil your dinner? These are the recipes of bake sale, church picnic, and family reunion dreams.

Of course, there is no better place to start than with the one and only Fat Witch brownie. These have been described in the press as "bites of chocolate heaven" and "velvety squares that will turn the most discriminating chocolate fiend's knees to butter." One reviewer said "the best way to make friends and influence people" was to send a box of Fat Witch brownies!

Since some folks like their brownies fudgy and others cakey, and since some bakers use cocoa and others chocolate chips, I've included different kinds of recipes. Each version is a snap to prepare, requiring minimum effort and only a few ingredients. In fact, you probably have most of the staples already in your pantry. Just because they're simple doesn't mean they're not showstopping. Any delectable dessert that can be consumed entirely without a plate or a fork deserves a standing ovation.

Nothing is more excruciating than waiting for a hot pan of brownies to cool when all you want is to dive in face-first like a participant in a pie- eating contest. Do your best to avoid temptation for at least an hour, as the flavors need time to settle and mingle. If only a warm brownie will do, reheat pieces in the microwave for a few seconds before serving. Bonus points: top with a scoop of vanilla ice cream.

FAT WITCH BROWNIES 26 COCOA BROWNIES 28 CAKEY BROWNIES 29 BLONDIES 31 LEMON BARS 32 GINGERBREAD BARS 34 PECAN BARS 37 ESPRESSO BROWNIES 39 FROZEN CREAM CHEESE BROWNIES 40 CONGO BARS 43 PEANUT BUTTER BARS 46 BUTTERSCOTCH BARS 47 COCONUT BARS 48 DATE AND ALMOND BARS 51 HERMIT BARS 55

FAT WITCH BROWNIES

Aside from the top executives at Coca-Cola, nobody knows the formula for the world's favorite soda. Likewise, for a long time I kept my original brownie recipe a closely guarded secret. Friends and strangers begged, the media pleaded, but my lips were firmly sealed. The mystery surrounding the ingredients was part of the magic! It wasn't until I decided to write this book that I finally revealed the exact amount of chocolate, the number of eggs, and just how much vanilla extract. The truth is there are no surprise additions or tricky procedures--it's simply a time-tested, foolproof, delectable recipe that has been our top-seller for more than 12 years. I like to think of this as the brownie that launched a thousand cravings. Instead of bittersweet chocolate chips, you can also use 4 ounces of unsweetened chocolate. Add 1/3 cup of granulated sugar and it will be equivalent to 1/2 cup and 2 tablespoons bittersweet chocolate chips. While they are pure perfection on their own, try stirring 1/2 cup of chopped nuts, chocolate or peanut butter chips, or dried fruit into the prepared batter.

14 TABLESPOONS (1 3/4 STICKS) UNSALTED BUTTER 1/2 CUP PLUS 2 TABLESPOONS BITTERSWEET CHOCOLATE CHIPS 1 1/4 CUPS GRANULATED SUGAR 4 LARGE EGGS 1 TEASPOON PURE VANILLA EXTRACT 1/2 CUP PLUS 2 TABLESPOONS UNBLEACHED FLOUR PINCH OF SALT

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.

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 any extras like walnuts.

Spread the batter evenly in the prepared baking pan and bake 33 minutes or until a toothpick inserted in center comes out clean or 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

COCOA BROWNIES

Most home bakers have a tin of unsweetened cocoa languishing in the back of the cupboard, passed over for bars or chips. In fact, cocoa has a surprisingly pure and intense chocolate flavor--especially when baked up with plenty of butter and sugar into a pan of brownies. This version is dense and fudgy and you can mix in the saucepan!

12 TABLESPOONS (1 1/2 STICKS) UNSALTED BUTTER 1/2 CUP UNSWEETENED COCOA POWDER 1 1/2 CUPS GRANULATED SUGAR 4 LARGE EGGS 1 TABLESPOON PURE VANILLA EXTRACT 3/4 CUP UNBLEACHED FLOUR 1/2 TEASPOON SALT

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.

In a small saucepan, heat the butter over low heat just until it is melted, but not brown. Set aside to cool for 5 minutes.

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

Measure the flour and salt and sift together into the batter. Mix the batter gently until well combined and no trace of the dry ingredients remains.

At this point, if desired, stir in any extras like walnuts.

Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean or 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

CAKEY BROWNIES

Everyone has moments of culinary indecision: Do I want pancakes or scrambled eggs? A hot dog or a cheeseburger? French fries or salad? (Though really, that last one isn't so much a question of want now, is it?) Sometimes I can't decide if I'm craving a thick square of fudge or a piece of cake. These brownies are the best of both worlds: light and delicate but still full of bold chocolate flavor. If you like, go for broke and top them off with Vanilla Buttercream Frosting on page 151.

6 TABLESPOONS (3/4 STICK) UNSALTED BUTTER 4 OUNCES UNSWEETENED CHOCOLATE 1 CUP GRANULATED SUGAR 2 LARGE EGGS 2 TEASPOONS PURE VANILLA EXTRACT 1/4 CUP WHOLE MILK AT ROOM TEMPERATURE 1 CUP UNBLEACHED FLOUR 1/2 TEASPOON BAKING POWDER PINCH OF SALT

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.

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

Cream the sugar and eggs together. Add the vanilla and milk and mix well. Add the cooled chocolate mixture and mix until well blended.

Measure the flour, baking powder, 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.

Spread the batter evenly in the prepared baking pan and bake for 20 minutes or until a toothpick inserted in center comes out clean or 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

BLONDIES

Whoever said blondes have more fun never spent an afternoon in a beauty salon with their hair wrapped in foil while reading last year's issues of Us Weekly. These blondies already have highlights--a hint of molasses and a smattering of chocolate. They taste a bit like chocolate chip cookies baked in a pan. At the bakery, they are very popular and, I like to think, a lot of fun. We sell truckloads every day.

8 TABLESPOONS (1 STICK) UNSALTED BUTTER AT ROOM TEMPERATURE 2 LARGE EGGS 1 1/4 CUPS PACKED LIGHT BROWN SUGAR 1 TABLESPOON MOLASSES 2 TEASPOONS PURE VANILLA EXTRACT 1 1/4 CUPS UNBLEACHED FLOUR 1/2 TEASPOON SALT 1/4 TEASPOON BAKING SODA 2/3 CUP SEMISWEET CHOCOLATE CHIPS 1/2 CUP COARSELY CHOPPED PECANS (OPTIONAL)

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.

Cream the butter and eggs together. Beat in the sugar, molasses, and vanilla until well blended.

Measure the flour, salt, and baking soda and then sift together into the butter mixture. Mix the batter gently until well combined and no trace of the dry ingredients remains. Stir in the chocolate chips by hand. If desired, stir in the pecans.

Spread the batter evenly in the prepared baking pan and bake for 25 minutes or until the top is golden and a toothpick inserted in the center of the pan comes out clean or with only a few 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 BARS

LEMON BARS

I don't trust people who claim to prefer fruit for dessert. I think they're just denying their inner love handles. I do, however, adore baked goods with fruit in them, like these sweet and sassy lemon bars. The tender shortbread crust and the tart topping are a snap to make, and the flavor is especially refreshing on a hot summer day. Be sure to use fresh lemons that are soft and fat. Roll them back and forth on the counter before squeezing to release their juices. For a margarita-inspired treat, substitute limes for the lemons.

CRUST

1 CUP UNBLEACHED FLOUR 1/2 CUP CONFECTIONERS' SUGAR 1/2 TEASPOON SALT 8 TABLESPOONS (1 STICK) UNSALTED BUTTER NOT YET TO ROOM TEMPERATURE, CUT INTO PIECES

FILLING

3 LARGE EGGS 1 CUP GRANULATED SUGAR 1/2 CUP FRESH LEMON JUICE (2-3 LEMONS) 1 1/2 TABLESPOONS FRESH, FINELY GRATED LEMON ZEST (1-2 LEMONS) 3 TABLESPOONS UNBLEACHED FLOUR BIG PINCH OF SALT

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.

To make the crust, sift the flour, confectioners' sugar, and salt into a bowl. Add the butter and mix into the flour, first with a fork and then finishing with your fingertips.

Pat the mixture evenly in the prepared baking pan and bake for 15 minutes or until golden. Allow the crust to cool while you make the filling.

To make the filling, beat the eggs until frothy. Slowly add the granulated sugar, until just combined. Beat in the lemon juice and zest and combine well.

Measure the flour and salt and then sift together directly into the filling mixture. Mix gently until they are incorporated into the lemon mixture. Pour the filling over the baked crust and bake 15 minutes or until the top is set. It should have tiny bubbles on the surface and the edges should be brown and slightly pulling away from the sides.

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

MAKES 12 TO 16 BARS

GINGERBREAD BARS

The aroma of these gingerbread bars baking in the oven is positively bewitching. Spiced with cinnamon, cloves, and nutmeg and perfumed with orange zest, they make a perfect teatime snack at any point of the year. Of course, they do tend to fly off the Fat Witch Bakery shelves during the winter months. This recipe is light and easy and a great alternative to heavier, more complicated holiday desserts. For a festive presentation, dust with confectioners' sugar "snow" before serving.

8 TABLESPOONS (1 STICK) UNSALTED BUTTER AT ROOM TEMPERATURE 1/3 CUP PACKED DARK BROWN SUGAR 3/4 CUP MOLASSES 2 LARGE EGGS 2 1/4 CUPS UNBLEACHED FLOUR 1 1/2 TABLESPOONS GROUND GINGER 1 TEASPOON GROUND CINNAMON 1/2 TEASPOON GROUND CLOVES 1/2 TEASPOON GROUND NUTMEG 1/2 TEASPOON BAKING SODA 3/4 CUP LOW-FAT BUTTERMILK 2 TEASPOONS FRESH GRATED ORANGE ZEST 1/3 CUP SEMISWEET CHOCOLATE CHIPS (OPTIONAL)

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.

Mix the butter and brown sugar in a large bowl until creamy and smooth. Add the molasses and continue to mix. Beat in the eggs one at a time.

Measure the flour, ginger, cinnamon, cloves, nutmeg, and baking soda and then sift together into a medium bowl and set aside.

Combine the buttermilk and orange zest in another medium bowl and set aside.

Beat one-third of the flour mixture into the butter mixture, then beat in one-third of the buttermilk mixture. Do this twice more until all the ingredients are well combined.

Stir in the chocolate chips, if desired.

Pour the batter evenly in the prepared baking pan and bake for 30 minutes or until the top bounces back when you press it gently and the sides are starting to pull away from the edges.

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

MAKES 12 TO 16 BARS

A delightfully decorated food-safe cellophane bag will enchant your treats.

PECAN BARS

Sometimes you feel like a nut. Sometimes you also feel like a drink. Full of pecans and flavored with a nip of rum, these bars fit the bill. The recipe is unfussy and easy to adapt. Use walnuts, hazelnuts, or any nut combination. You can also omit the rum and they will still be fabulous. Eating one is like devouring the warm, gooey part of a pecan pie--with your fingers. A scoop of vanilla ice cream makes them even more luscious.

CRUST

1 CUP UNBLEACHED FLOUR 1/4 TEASPOON BAKING POWDER 1 TEASPOON SALT 1/3 CUP PACKED LIGHT BROWN SUGAR 7 TABLESPOONS UNSALTED BUTTER NOT YET TO ROOM TEMPERATURE, CUT INTO PIECES 1/4 CUP COARSELY CHOPPED PECANS

FILLING

4 TABLESPOONS UNSALTED BUTTER 1/2 CUP PACKED LIGHT BROWN SUGAR 1/3 CUP LIGHT CORN SYRUP 2 TEASPOONS PURE VANILLA EXTRACT 1 TEASPOON DARK OR LIGHT RUM (OPTIONAL) 1/4 TEASPOON SALT 1 LARGE EGG 1 3/4 CUPS COARSELY CHOPPED PECANS

Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°F.

Combine the flour, baking powder, salt, and brown sugar with a fork. Add the butter one piece at time, mixing after each until well blended.

Stir in the pecans by hand and spread the mixture evenly on the bottom of the prepared baking pan, using your fingers to tap down lightly. Bake for 15 minutes until the crust is golden and the sides are light brown. Remove from the oven and set aside.

Présentation de l'éditeur :

At long last, the owner of New York City's legendary Fat Witch Bakery shares her top-secret recipes for decadent and delicious brownies, blondies, and bars

Patricia Helding's rich, intensely chocolatey Fat Witch brownie is a New York obsession, an internet sensation, and arguably the very best brownie to be found on the planet. Unlike other bakeries that feature a range of desserts, Fat Witch, launched by Helding in 1998, specializes only in brownies—baking and selling over 2,000 each day. In Fat Witch Brownies, Helding showcases for the first time her favorite spins on the classic chocolate brownie with creations like the Banana Bread Brownie and the Breakfast Brownie, and she expands her repertoire even further with recipes for other scrumptious bar-shaped confections.

With over 50 recipes that can be baked in the same 9 x 9-inch pan and require fewer than 10 ingredients, Helding shows that baking from scratch is neither expensive nor time-consuming. All of her recipes include ingredients from local grocery stores, and are ready to serve in one hour or less. Beginning with tips on the proper tools, timing, and techniques, continuing with five chapters of recipes, and finishing with fabulous frostings, Fat Witch Brownies allows you to explore the versatility and richness of brownies and bars and create the incredible desserts in your very own kitchen that have made Helding's bakery famous.

À propos de cette édition

• Éditeur: Rodale Books
• Date d'édition: 2010
• ISBN 10: 1605295744
• ISBN 13: 9781605295749
• Reliure: Relié
• Nombre de pages: 176