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Pumpkin Brownie
January 18, 2006

Fat Witch Bakery

Pumpkin Brownie

Celia Sin-Tien Cheng

Fat Witch specializes in brownies, but the pumpkin brownie, Pumpkin Witch, is only available in late fall during pumpkin season. These brownies have a layer of pumpkin cake on top and complement the rich taste of the chocolate. Brownies are generally too sweet for me, but I am a die hard fan of pumpkin-anything and the pumpkin brownies are fabulous. I can hardly wait a year to get another batch. If you’d like to try your hand at making a batch, here’s the recipe.

Pumpkin Witches from Chelsea’s Fat Witch Bakery.

Makes 36 squares

1 2/3 cup unbleached flour
¼ tsp baking powder
1 tsp baking soda
½ tbs cinnamon
¼ tsp nutmeg
1/3 cup butter (room temperature)
1 1/3 cup granulated sugar
2 large eggs
1 tbs vanilla
½ cup water
1 cup no-spice canned pumpkin
½ cup chocolate chips

  1. Preheat oven to 350º.
  2. Sift together flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  3. In a separate bowl, mix butter, sugar, and vanilla.
  4. Beat in eggs.
  5. Stir in pumpkin.
  6. Fold in dry ingredients. (Batter consistency should be between cake mix and cookie dough. If it’s too thick, add a little water.)
  7. Add chocolate chips.
  8. Pour into 10×15 jelly roll pan and bake 25-35 minutes.
  9. Let cool 45 minutes and cut into two-inch pieces.

Fat Witch Bakery

75 9th Ave
New York, NY