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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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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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Top Customer Reviews
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
Bought to pair w/ a brownie pan from bride-to-be's registry...she loved it, only con in my eyes was the size of the book. Read morePublished 2 months ago by Amazon Customer
Terrible!!! I can call myself a dessert expert and these are by far the worst desserts I have ever made. The writer is definitely not telling the truth about her recipes. Read morePublished 3 months ago by mmccage
Great recipe book. I was thrilled to see some interesting recipes.Published 4 months ago by Jennifer
Quick Delivery, I have a cookbook addition and I love this book.Published 7 months ago by Christopher Polfus