When I first received the Fat Witch Brownies book I couldn’t help but think about how small it was, and kept thinking there really can’t be much in it. I was wrong. This little book by Patricia Healding with Byrna Levin packs 50 of the most delectable brownies and bars that you can imagine. Patricia Healding is the founder and owner of New York’s legendary Fat Witch Bakery in Manhattan’s Chelsea Market. The original Fat Witch Brownie was named one of Oprah’s Favorite Things, and the bakery has become famous for it’s luscious treats.

The introduction on the inside of the book’s dust jacket, decribes the recipes as foolproof. I am alway skeptical of such claims. It’s one thing to bake successfully at a commercial level but such recipes don’t always transition well for the home baker. I tested 3 recipes. The Original Fat Witch Brownie, The PB&J Bars, and the Intense Chocolate Brownies. All of them came out perfectly. Every brownie and bar wa delicious.  Patricia has all the recipes in this book scaled down perfectly to work in a 9×9 inch square baking pan, plus all of  the ingredients in this book are easily attainable.

With Valentines Day just around the corner I couldn’t help but think that the Intense Chocolate Brownies would be the perfect recipe to share from this book. Patricia refers to these as “Heart of Darkness” brownies because the intense and powerful chocolate is such a driving force behind these bars. It is easy to prepare and probably the richest brownie I have ever made. I hope you enjoy it as much as I did.

INTENSE CHOCOLATE BROWNIES

Ingredients:

Butter – 12 Tablespoon (1 1/2 sticks) unsalted

Bittersweet Chocolate (at least 70% cacao) - 7 oz cut into small pieces

Eggs – 2 large

Granulated Sugar – 1/3 cup

Dark Brown Sugar – 1/4 cup (firmly packed)

Pure Vanilla Extract – 2 teaspoons

Unbleached Flour – 1/2 cup (plus additional flour to dust the pan)

Baking Powder – 1/4 teaspoon

Salt – 1/4 teaspoon

Directions:

Grease a 9×9 square baking pan with butter. Dust with flour and tap out the excess. Set aside and pre-heat the oven to 350 degree F.

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently, until the mixture is smooth. Remove from the heat and allow to cool for 10 minutes.

Mix the eggs, granulated sugar, and brown sugar in a large bowl until well blended. Add the vanilla and chocolate mixture and continue mixing until well combined.

Sift the flour, baking powder, and salt directly into the batter. Mix gently until no trace of the dry ingredients remain.

Spread evenly into the prepared pan and level with a spatula. Bake for 25 minutes or until a toothpick inserted into the center comes out clean, or with crumbs and not batter on it.

Remove from the oven and allow to cool on a wire rack for 1 hour. Cut into squares just before serving. I chose to garnish this with a little Chantilly Cream (recipe below) and berries soaked in Sauterne, but this is perfect with a scoop of vanilla ice cream and a glass of milk.

Chantilly Cream:

2 cups whipping cream 

1/2 cup confectioners sugar

the seeds scraped from one vanilla bean

In the chilled bowl of a stand mixer, place the chilled cream, confectioners sugar, and vanilla. Beat on medium speed for 2 minutes. Increase the speed and beat for another 3 – 5 minutes until the cream thickens to a light ribbon consistency. This is best when served immediately.

I have been waiting to share this book with you for a while now. I actually pre-ordered this one 6 months before it was even released on Amazon. I don’t do that often, but when I found out that Joanne Chang owner of Boston’s Flour Bakery & Cafe was working on a book I immediately set up an author alert. I do not regret it. This book is filled with wonderful treats that will make you smile. Desserts such as the Nutella Tart, Homemade Pop Tarts and these wonderful Homemade Oreos will become classics in your home.

Oreos and me go way back, they require a glass of milk, and sometimes take a swim in it in place of my cereal The dough comes together easily and keeps well in the refrigerator for cookies in a pinch.

HOMEMADE OREOS  J.B. Chang from FLOUR

Ingredients:

THE COOKIES:

1 cup (2 sticks) butter – melted and cooled slightly                                                                            

3/4 cup (150 grams) granulated sugar

1 tsp vanilla extract

1 cup (200 grams) semi-sweet chocolate chips, melted and cooled slightly

1 egg

1 1/2 cups (210 grams) unbleached all-purpose flour

3/4 cups (90 grams) Dutch-processed cocoa powder

1 tsp Kosher salt

1/2 tsp baking soda

Vanilla Cream Filling:

1/2 cup (1 stick) unsalted butter, softened

1 2/3 cups (230 grams) confectioners sugar

1 tsp vanilla extract

1 Tablespoon millk

Pinch of Kosher salt

DIRECTIONS:

In a medium bowl whisk together the butter and granulated sugar until well combined. Whisk in the vanilla and chocolate. Add the egg and whisk until thoroughly incorpororated.

In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The dough will seem too floury, and you will find it easier to mix with your hands until it comes together. It will have the consistency of Play-Doh. Let the dough sit at room temperature for about  hour to firm up.

Transfer the dough to a 15 inch square sheet of parchment or waxed paper. Shape it into a rough log about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of the parchment and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log, keeping it at 2 1/2 inches in diameter Refrigerate for at least 2 hours or until firm. The log may settle so you may want to take it out every 15 minutes and roll to maintain the shape. You can wrap it in plasic wrap at this point and store in the refrigerator for 1 week, or in the freezer for up to 1 month (be sure to thaw it out overnight in the refrigerator prior to using).

Place a rack in the center of the oven and pre-heat to 325 degrees. Butter a baking sheet or line it with parchment paper and set it aside.

Cut the log into 1/4 inch thick slices and place them about 1 inch apart on the baking sheet. Bake for 20 – 25 minutes or until cookies are firm to the touch. Check them frequently after the first 16 or 17 minutes poking them in the middle. Remove them as soon as they are firm to the touch. You cannot judge by color because they start out black.  Let them cool on the baking sheet to warm or room temperature.  You can fill them while they are slightly warm, but not when they are hot.

To make the filling:

While the cookies are cooling, using a stand mixer with the paddle attachment (or a handheld mixer), beat the butter on low speed until completely smooth. Add the confectioners sugar and vanilla, beat until smooth. Add the milk and salt, and again beat until completely smooth. You can also do this by hand, but make sure the butter is completely softened, and use your hands to mix and knead it well with the confectioner sugar until it is completely smooth. You should have about 1 cup. The filling can be stored in an air tight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks (bring to room temperature before using).

Assembly:

Scoop 1 rounded Tablespoonful of filling onto the bottoom of a cookie and top with a 2nd cookie bottom-side facing down, then press the cookies together to spread the filling to the edges. Repeat until all of the cookies have been filled.

I neve really thought that I would embrace e-books or readers such as the Kindle. I always thought that I would miss the turning of pages. I have to admit I love that I don’t have to heft around a bulky book that I want to read, and with reader apps available now, you can get any of the books available for them on your iPhone or Droid.

I downloaded Slim to None after Malena Lott recommended it to me. I have wanted to write a review on it for a while but kept putting it off for one reason or another. I am going through a status change in my own life at the moment and was reminded of this book because of that.

The book is written by Jenny Gardiner. The book’s heroine is Abbie, a food critic who is coming to terms with weight issues (a side effect of her job) and a failing romance. Jenny’s portrayal of this character is unique and she vividly describes what her character is going through in her life with diet and food, as well as with a sense of humor. Just sifting through the table of contents is amusing, with chapter headers like “Mix two parts despair, one part rage, serve with a splash of regret.”

The book is a great read for anyone who loves food, has been on a diet, or has ever had a failed romance.

And because I have promised to always deliver a recipe to you, I am sharing an old favorite of mine from The Foster’s Market Cookbook for Blondies. I hope you enjoy it

**My apologies if you couldn’t view the recipe earlier. I have attached it below and  I hope you enjoy it**

Blondies (recipe adapted from The Foster’s Market Cookbook)

This recipe definitely calls for a glass of milk on the side.

The first time I tasted a Blondie I didn’t know what they were called. I did however know one thing, they were delicious.  That was more than 15 years ago, and I have tried several recipes for Blondies throughout that time.

While searching through my cookbooks for another book, I came across an old favorite of mine called “The Foster’s Market Cookbook” by Sara Foster. I immediately remembered the delicious things made from this book and pulled it from the shelf. I decided it was time to bake and knew I had to make the Blondies.

I do want to say that the recipe is large (calls for a 1/2 sheet pan) but it works just as well if you want to cut it in 1/2. I actually wish I could fit a full sheet into my oven because this is worth doubling I also chose to omit chocolate chips from the recipe an opted for toffee chips.

Blondies (recipe adapted from The Foster’s Market Cookbook)

Ingredients:

600 grams – 4 Cups – Flour

1 1/2 teaspoons – Baking powder

1/2 teaspoon – Salt

680 grams – 4 Cups -  firmly packed brown sugar

200 grams – 4 Large – Eggs

1 Tablespoon – Vanilla extract

8 ounces – 1 1/2 cups – Toffee chips

12 ounces -  2 cups – Coarsely chopped pecans

Directions

Preheat the oven to 325 degees.

Lightly grease a 17 x 12 x 1 inch pan (1/2 sheet) and set aside.

Sift together the flour, baking powder and salt in a bowl and set aside.

With an electric mixer, cream the butter and brown sugar together until light and creamy.

Add the eggs, one at a time, blending thoroughly after each addition. Add the vanilla and continue to beat until light and fluffy.

Stir the flour mixture into the butter mixture (I do this in 1/3 increments) and combine just until the dry ingredients are moist and incorporated. Do not over mix.

Fold in the toffee chips and pecans.

The batter will resemble a thick cookie dough. Spread evenly into the prepared pan.

Bake 40-50 minutes until a toothpick inserted into the center comes out clean.

Remove from oven and cool for at least 30 minutes. Trim the edges and cut into 2 1/2 x 3 inch bars.

Serve with a cold glass of milk.