Ken & I went to a New Year’s party when we were home in San Francisco with my friend Amelie at her friend Lindsey’s house.
Until about 3 AM (at which point we took a trip to the ER with one of the hostesses of the party, who had fallen out of bed and broken her collarbone), the party was a lot of fun and the hosts of the party, as well as some of their friends who were visiting from out of town, made some delicious food.
One of the desserts served was brownies… and it was by far the best brownies I have ever eaten. The consistency and flavor were both perfect. I’m not going to get into that whole debate about whether brownies should be cakey or chewey, fudgey or crispy… but suffice it to say these were the best brownies I’ve ever tasted. So I asked the girl who made them where she got the recipe and she said it was Julia Child’s recipe… so I googled, and found them!
This afternoon I made them to take to a birthday party we’re going to this evening. The recipe is very involved and particular but they turned out practically perfect! So here they are…
Best-Ever Brownies from Baking with Julia Child
- 1 1/4 cups of sifted all-purpose flour
- 1 teaspoon salt
- 8 oz. unsalted butter
- 4 oz. unsweetened chocolate, coarsely chopped
- 2 oz. bittersweet chocolate, coarsely chopped
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
Center a rack in the oven and preheat the oven to 350 degrees.
Sift the flour and salt together and set aside.
Met 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. 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 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 into an unbuttered 9-inch square pan.
Bake the brownies 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. Check the brownies at about 23 minutes to see how they are progressing: they’ll be perfect if they’re just barely set and still gooey. Cool on a rack before eating, then enjoy!