Go Back
+ servings

Happy Birthday Julia Child

A brownie recipe for Julia Child's birthday
Servings 16
Author Cookie Madness


  • 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.


I like to chill my brownies thoroughly before slicing.