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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery Hardcover – September 14, 2010

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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery + Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall
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Product Details

  • Hardcover: 176 pages
  • Publisher: Rodale Books (September 14, 2010)
  • Language: English
  • ISBN-10: 1605295744
  • ISBN-13: 978-1605295749
  • Product Dimensions: 7.6 x 7.6 x 0.6 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #159,971 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

PATRICIA HELDING is the owner of Fat Witch Bakery, which she launched in 2001 in a small space in Chelsea Market. She has appeared on The Food Network, Oprah, CBS, CNN, and MTV, and has been featured in several national publications. She lives in New York City.

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Customer Reviews

It's not likely but perhaps I did something wrong.
Amazon Customer
They are more along the lines of a dense cakey brownie though, not fudgy.
They are easy to follow recipes and very well presented.
Lehigh History Student

Most Helpful Customer Reviews

199 of 204 people found the following review helpful By Nyc Doll on October 14, 2010
Format: Hardcover
Let me start out by saying that being a New Yorker, I've visited the Fat Witch Bakery more times than I can count or remember. If I haven't strolled into the store to buy their treats, or sent my husband there on a 911 dessert emergency, I've had them delivered to my apartment by messenger. I could pick out a Fat Witch brownie from a lineup, blindfolded. So, to say I know them well is an understatement :) This is a beautifully produced, photographed, and written book - one that I've been anxiously awaiting so that I can replicate the Fat Witch brownie magic at home. However, much like a previous reviewer said, all of the recipes I have tried (and I'm a very experienced home baker) produce cake-like brownies and are very much UNlike the actual dense and rich Fat Witch brownies/blondies from the bakery. It's evident that Patricia Helding guards her recipes and ingredients well - you'll never find an ingredient list for any of her bars on the bakery's website... they are only printed on a tiny label that is affixed to each treat, almost as if they don't want anyone to actually read them. After having tried numerous recipes from the book, and two of the recipes twice over using different methods each time, it makes me think that none of the recipes will replicate the Fat Witch bakery's products, nor are they the same recipes that the bakery uses. This is a great dessert bar cookbook if you have no interest in mimicking Fat Witch brownies. In my mind, the reason professional bakeries and restaurants release cookbooks is so that home cooks can recreate their favorite dishes and desserts for their own family and friends. I've never come across another restaurant/bakery cookbook that comes as far away from the original dishes/desserts as this one... it makes me absolutely irate that Patricia Helding acts like she's opening up the vault, and all she's doing is publishing a set of bar recipes that bear little to no resemblance to what has made her bakery so famous.
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108 of 113 people found the following review helpful By Amazon Customer on September 28, 2010
Format: Hardcover
I saw this book at a local bookstore and just had to have it because of the cute name. Plus I love brownies. Call it a weakness.

I love that the recipes all use the same pan size (9x9) and simple ingredients. That's a bonus. The instructions are also easy to understand. Another plus.

Yesterday I gathered all of the ingredients for the original Fat Witch Brownie (including the recommended chocolate chips) and made a batch. The house smelled heavenly. When I took the brownies out of the oven they were very puffy but they did deflate during the cooling process to form some cracks along the top. No problem.

I practiced self control and waited until the brownies were completely cool before cutting. Well, they were ok but they were certainly not like the ones in the picture and I'm guessing they're not like the ones in the bakery.

The flavor was ok but the brownies were closer to cake than brownie. I searched online for blogs and other reviews and this seemed to be a common occurence. I could not find one person who had made the recipe with the result of a dense brownie like the Fat Witch Bakery.

Some issues that may be causing problems: 1) using a mixer to incorporate ingredients 2) using 4 eggs

I've never been to Fat Witch Bakery so I can only compare my results to the pictures in the book and reviews that I've read about the bakery brownies. These are not it according to people who tried the recipe and have had the original. Sorry.

But if you take it for what it is instead of thinking of it as a brownie, it has a decent flavor. Just don't expect a dense, fudge-like brownie. Do expect a cake-like texture and good chocolate flavor.

If anyone else has had the same experience I would like to know.
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56 of 59 people found the following review helpful By M. Hill TOP 500 REVIEWER on October 12, 2010
Format: Hardcover
I bake a great deal and was looking forward to trying the Fat Witch Brownies from the bakery in New York City. First, I tried the signature recipe "Fat Witch Brownies." A few alarm bells went off as I read through the recipe. Four large eggs for a nine by nine inch pan of brownies, yet only one half plus two tablespoons bittersweet chocolate chips for the chocolate. Plus one and one quarter cup sugar when the chocolate is already sweetened. Too many eggs, too little chocolate and too much sugar but since these are the famous brownies I followed the instructions to the letter and hoped for the best.

The brownies baked up fine and looked exactly the picture in the book. The toothpick inserted came out clean -- they were clearly completely cooked, but after waiting an hour for them to cool I found the texture was strange. The brownie was not cakey or fudgy, it was rather gelatinous -- like a thick pecan pie filling. It cut perfectly and looked fudgy, but it was kind of creepy once in the mouth and the chocolate flavor was weak and the brownie too sweet. I immediately wondered if this is really the bakery's brownie recipe or if something was lost in converting it for home use.

Since the brownie didn't have a strong chocolate flavor I next baked the "Intense Chocolate Brownie." This recipe contains considerably more chocolate and only two eggs. The finished texture is closer to a fudgy brownie and it is acceptable but not good enough for me to stray from my long time favorite brownie recipe. Also, the recipe had a small error in it. The ingredients call for baking powder but the instructions don't mention incorporating it. Most people will know to include it with the dry ingredients, but if just reading the instructions one might forget to add it.
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