Today is Julia Child’s birthday, so I’m taking the day off to celebrate the life of a lady who helped me realize the importance of doing what you are passionate about and not letting other people’s attitude get in the way. As for today’s cookie, here’s a brownie recipe adapted from one by Julia Child. It’s interesting in that half of the sugar is melted in with the chocolate, while another portion is whipped thoroughly with the eggs. The brownies appear very average, but one bite will prove they are anything but.
I think I’ll buy some expensive chocolate and bake a batch in Julia’s honor. Look for a new photo, soon!
- 1 1/4 cups sifted all-purpose flour (5 oz/145 grams) — measure after sifting
- 1 teaspoon salt
- 8 ounces (228 grams) unsalted butter
- 4 ounces (114 grams) unsweetened chocolate, coarsely chopped
- 2 ounces (56 grams) bittersweet chocolate, coarsely chopped
- 2 cups (380 grams) sugar (divided use)
- 1 teaspoon (5 ml) pure vanilla extract
- 4 large eggs
- Preheat oven to 350 degrees F (180 C). Line a 9 inch square pan with foil.
- Stir the sifted flour and salt together in a small bowl; set aside.
- Melt the butter in a saucepan set over medium-low heat. When melted, reduce heat to low and add chopped chocolate, stirring often until it melts. Add only 1 cup of the sugar to the mixture and stir for about half a minute. Remove pan from heat and pour into a mixing bowl. Stir in the vanilla.
- Whisk the remaining 1 cup sugar and the eggs in a second bowl. Whisk only until combined – don’t over-beat. Gradually pour ONLY half of the sugar/egg mixture into the chocolate mixture, stirring gently so that eggs don’t set from the heat of the chocolate mixture.
- Using a hand-held mixer, beat the REMAINING sugar/egg mixture on high speed until it becomes pale and thick (it should double in volume).
- Carefully fold the whipped egg mixture into the chocolate mixture. Fold in the dry ingredients.
- Scrape the batter into the 9 inch square pan and bake on center rack for 25 to 28 minutes. Mine are usually done in 28 minutes.
- Let the brownies cool completely, then lift from the pan and cut.