I think that all I have to say is that I’ve already made these wonderful brownies three times before posting them! They are a great modification of the classic Southern cake- including the essential cream cheese frosting.
The recipe was adapted from Fat Witch Bake Sale by Patricia Helding with Lucy Baker. Fat Witch Bakery is a family favorite NYC bakery, and one of the first we visited after moving to New York. I used semi-sweet instead of milk chocolate chips, lined the baking pan with parchment paper, and modified the baking time for a convection oven.
I contemplated omitting the red food coloring, but it just would not have been as much fun. (…besides the fact that my daughter had a very strong objection!) 🙂 Yummy.
Yield: Makes one 9×9-inch pan 16 square brownies or 32 triangle brownies
For the Brownies:
- 5 1/2 T (1/3 cup) unsalted butter
- 3/4 cup granulated sugar
- 2 T whole milk
- 1 cup milk or semi-sweet chocolate chips
- 2 large eggs
- 3/4 cup unbleached all-purpose flour
- 1/4 tsp coarse salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tsp red food coloring
For the Cream Cheese Frosting:
- 4 oz cream cheese, room temperature
- 3 T unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups Confectioners’ sugar
To Make the Brownies:
- Preheat the oven to 350 degrees, preferably on convection.
- Coat a 9×9-inch baking pan with cooking spray. Line with parchment paper and coat again with cooking spray.
- In a small heavy-bottom saucepan over low heat, combine the butter, sugar, and milk. Stir until everything is completely melted.
- Remove the saucepan from the heat and add the chocolate chips. Stir until everything is melted and well combined.
- Transfer the chocolate mixture to a large mixing bowl.
- Add the eggs one at a time and mix until well combined.
- Sift the flour, salt, and baking soda directly into the chocolate mixture.
- Using a whisk or electric mixture on low-speed, beat until no trace of the dry ingredients remains.
- Add vanilla and food coloring and continue to beat on low-speed until everything is throughly combined.
- Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 22 minutes on convection, or up to 30-35 minutes in a standard oven, or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
- Cool in the pan on a rack for at least 1 hour. Make sure that they are completely cooled before frosting.
Note: This is a good time to bring the cream cheese and butter to room temperature before making the frosting.
To Make the Cream Cheese Frosting:
- In a medium bowl, using an electric mixer, beat the cream cheese and butter until smooth.
- Beat in the vanilla.
- Sift the sugar directly into the butter mixture. Beat until thick and creamy.
- Spread the frosting on the cooled brownies.
- Transfer to the refrigerator to set the frosting.
- Cut the brownies just before serving.
Note: The brownies will keep longer if they are stored uncut. Cover the pan tightly with plastic wrap and store in the refrigerator for 6 to 8 days.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Fancy S’more Cupcakes with Toasted Marshmallow Frosting
- Giant Chocolate Chip-Oatmeal Ice Cream Sandwiches
Four Years Ago: