Today is Julia Child’s birthday, so I’m making Julia Child Brownies 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. This is one of my favorite brownie recipes. 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. They are light and airy, yet rich at the same time. Using really good quality chocolate helps.
I think I’ll buy some expensive chocolate and bake another batch of Julia Child Brownies soon, so look for a new and better photo.
Happy Birthday Julia Child
- 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.