NYC | thebrookcook

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.