Julia Child’s Best-Ever Brownies
|August 15, 2012||Posted by thesocialfrog under Baking|
I took a little time away from blogging but not baking, even in this nasty heat and humidity we’ve been having this summer… but I am back! Lot’s has been going on. Hubby did not make new rank since my last post but that’s all I will say about that, we are moving forward and great things are coming!!
If you are unaware, today, August 15th, Julia Child was born! Today would have been her 100th birthday!! Happy Birthday!!
Everyone has been encouraged to bake or cook to honor her this month.
Now, today in celebration of her actual 100th birthday, I decided to make her best-ever brownies! That is quite a thing to live up to. I hear people say stuff is the best-ever all the time in the baking world. Sometimes I agree, other times…not so much.
I have to tell you, I usually use the Hershey’s Best Brownie recipe when I have the desire to make brownies for my love! Then I thought to myself the other night, Julia MUST have a to-die-for brownie recipe somewhere!
Now that I’ve made them, even ate one myself…I can tell you they are the best ever brownies!! They taste so good & chocolatey amazing. It is now my go-to brownie recipe, forever!
I will tell you I made a minor adjustment to the baking time. The recipe states these are very gooey and to bake them just till they are set, around 23 minutes. While some people may like that, we are not those people. I baked mine for approximately 35-40 minutes. I checked with a toothpick, when it came out clean, I was happy and took them out.
Have you participated at all in celebrating Julia’s life?
- 1¼ Cups Sifted Flour
- 1 teaspoon Salt
- 8 ounces Unsalted Butter
- 4 ounces Unsweetened Chocolate, coarsely chopped
- 2 ounces Bittersweet Chocolate, coarsely chopped
- 2 Cups Sugar
- 1 teaspoon Pure Vanilla Extract
- 4 Large Eggs, room temperature
- Center a rack in the oven and preheat the oven to 350°.
- Sift the flour and salt together; set aside.
- Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
- Pour the mixture into a large bowl.
- Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
- Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
- Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.
- Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.
- When the eggs are almost completely incorporated, gently fold in the dry ingredients.
- Pour and scrape the batter in to an unbuttered 9-inch square pan.
- Bake the brownies for 22-26 minutes, during which time they will rise a little and the top will turn dark and dry.
- Cut into the center at about the 22-minute mark to see how the brownies are progressing: they’ll be perfect if they’re just barely set and still pretty gooey.
- They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try.
- Cool the brownies in the pan on a rack.