Thursday, February 21, 2013


Hey everyone!
I decided to try yet another new brownie recipe. This one is a Julia Child's recipe so to say he least I was a bit wary to try as I know some of hers can be a bit complicated. But me being well ha ha me I was up for the challenge! Now Julia Child was a American woman who moved, for 4 years, to France back in the early 60's with her husband. While there she started taking a cooking class but soon found that it was really her stuff so instead she started taking a chef class! Julia was a very caring, loving, sweet person. But she was also very competitive. So after mastering her class she started teaching others and soon after wrote the book "Mastering the art of french cooking" She wrote it for American woman. But anyone who's seen it knows that Julia's recipes are a little complicated. But also very very good! I actually just watched a movie about her called "Julie and Julia" starring Meryl Streep and Amy Adams. Very very good movie, its worth watching.
Now for the brownies.


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, room temperature

note* on the chocolate all I had was semi-sweet chocolate chips so..... i reduced the sugar to 1 1/2 cup just so it wouldn't be super sugary. 

1. Put a rack in the center of the oven and pre-heat to 350 degrees.
2. Sift together the flour and salt; set aside.
3. Melt the butter and all of the chocolate together the in the microwave in a large bowl or gently over double boiler.
4. Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.
5. Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.
6. Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.
7. Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.
8. Using the rubber spatula, gently 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 the batter into an un-buttered 9-inch square baking pan.
11. Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.
12. Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They’ll be perfect if they are just barely set and still gooey.
13. Remove from oven and cool in the pan on a rack before cutting.

These brownies are amazing! Happy cooking!

No comments:

Post a Comment