BRUNCH WITH BINGO:FAT WITCH BROWNIES-PREVIEW AND GIVEAWAY

WELCOME TO

BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....

GIVEAWAY ENDED
FAT WITCH BROWNIES

BY PATRICIA HELDING

ABOUT THE COOKBOOK:

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 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.

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.

RECIPES:

Pumpkin Brownies with Pecans

1/2 cup butter, room temperature
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
1 large egg
1/2 cup pumpkin puree
3/4 cup all purpose flour
2/3 cup chopped pecans

Preheat oven to 350F. Lightly grease an 8×8-inch baking dish.
 

In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, the egg and the pumpkin puree. Sift flour into the bowl and stir it in, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.
 

Pour batter into prepared baking dish and spread into an even layer.
 

Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool in the pan before slicing.

Makes 20 bars.

 

Dark and Milk Chocolate Brownies

 
1/2 cup butter, softened
2-oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
3 tbsp cocoa powder
1/4 tsp salt
2/3 cup chopped milk chocolate chunks

Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
 

In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
 

In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined. Stir in milk chocolate chunk, then pour brownie batter into prepared pan.
 

Bake for 35-40 minutes, until brownies set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not batter, attached.
 

Cool in the pan completely before slicing and serving.

Makes about 20 brownies

Raspberry Cheesecake Brownies

1/2 cup butter, room temperature
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt

 8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/3 cup raspberry preserves/jam

Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
 

In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.
 

Pour into prepared pan and prepare cheesecake mixture.
 

In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Drop dollops of raspberry preserves into the cheesecake batter. Gently swirl batters with a butter knife, giving the brownies a swirly look.
 

Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
 

Cool in the pan completely before slicing and serving, either at room temperature or chilled.
 

Brownies can be refrigerated, covered, for several days.

Makes 20 brownies (or 25 small brownies).

GIVEAWAY

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GIVEAWAY ENDS AT
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