This brownie is so decadent, almost like a flourless chocolate cake; it has a nice crust and really fudgy inside. It’s unlike any brownies I have tried, this one turned out like a truffle with a crust or did I do something wrong? I’m pretty sure I did not stray from the recipe, after all it’s Julia Child’s.
I had this recipe for quite a while (the date on my file is dec12, 2006) but only got a chance to sample it last week. I was hesistant to make this because of the amount of butter in it and the process is too complicated for brownies for me to try, it’s like making a cake really.
Brownies for me are supposed to be easy, one that I can make in no time at all and does not involve my beloved kitchen aid mixer. The less hassle and dishes and utensils used the more appealing for me, but I should have known the moment I saw this recipe (I think I got it from food network but when I checked there to link, I couldn’t find it anymore).
I just prolonged the inevitable, I knew I will be baking it otherwise I wouldn’t have it printed it and kept for almost 3 years now. I must have forgotten about it since I thought I have already found the perfect brownies for me, I thought why bother with other recipes, but I do adore Julia Child and I HEART chocolates and when I saw this recipe again, I couldn’t resist it this time. I just made a promise that I wouldn’t eat that much (yeah, right).
I felt like I was cheating on my favorite brownies while eating this Best ever brownies from Julia Child ( will post recipe of it soon), they are both very chocolate-y.
These brownies are too soft in the center that I couldn’t get a neat slice, so I put it in the fridge to chill overnight, I knew brownies shouldn’t be refrigerated because they will harden but I had a feeling this one won’t and I was right. It just firmed up a little but it is still soft inside and you could eat it right out of the fridge. I haven’t tried freezing it though, it did not make it to that point, brownies doesn’t last for more than a day in our house.
We all liked the brownies, I had to remind myself to stop or I’ll regret it, I hate doing extra exercise so I am trying to limit my consumption of my baked goods but alas, it’s not working, I’m a weak, weak person when it comes to dessert especially if it has chocolates in it.
Try this recipe if you love fudgy rich dark chocolate brownies
JULIA CHILD’S “Best Ever Brownies“
from Baking with Julia
1 1/4 cups sifted all-purpose 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
1. Center a rack in the oven and preheat oven to 350 F degrees.
2. Sift the flour and salt together and set aside
3. Melt the butter and chocolate together in a medium saucepan over low eat, stiring 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 cupo of the sugar to the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.
4. Pour the mixture into a large bowl
5. Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine
6. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber so that the eggs don’t set from the heat.
7. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale and double in volume, about 3 minutes
8. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture
9. When the eggs are almost completely incorporated, gently fold in the dry ingredients
10. Pour and scrape batter into an unbuttered 9-inch square pan
11. Bake brownies for 25-28 minutes.
Cool before slicing and serving
Julia Child's "Best Ever Brownies"
- CENTER A RACK IN THE OVEN AND PREHEAT OVEN TO 350 F DEGREES.
- SIFT THE FLOUR AND SALT TOGETHER AND SET ASIDE
- MELT THE BUTTER AND CHOCOLATE TOGETHER IN A MEDIUM SAUCEPAN OVER LOW EAT, STIRING 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 CUPO OF THE SUGAR TO 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 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 DOUBLE 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 BATTER INTO AN UNBUTTERED 9-INCH SQUARE PAN
- BAKE BROWNIES FOR 25-28 MINUTES.
- COOL BEFORE SLICING AND SERVING