Did you know Julia Child’s 100th birthday would have been yesterday? Such an amazing woman deserves to be remembered on her birthday, especially her 100th birthday. So in honor of Julia, I whipped up Julia Child’s Favorite Brownies recipe last night. These brownies require some extra work, but in case you are waffling about whether they are worth the effort…. they are. Definitely. Julia’s brownies not only have a deep chocolate flavor, they are the perfect combination of cakey and chewy. They are decadent, rich, and satisfying. As in, I savored every bite of my brownie, but my chocolate, sugar, and overall dessert craving was perfectly satisfied with one.
Julia Child’s Favorite Brownies
Ingredients
Scale
- 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
Instructions
- Put a rack in the center of the oven and pre-heat to 350 degrees.
- Sift together the flour and salt; set aside.
- Melt the butter and all of the chocolate together the in the microwave in a large bowl or gently over double boiler.
- Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.
- Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.
- 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.
- Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.
- Using the rubber spatula, gently 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 un-buttered 9-inch square baking pan.
- Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.
- 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.
- Remove from oven and cool in the pan on a rack before cutting.
I made these years ago and they were a hit!!! I am making them again today for a get-together with my friends! Adding ice cream and homemade hot fudge sauce! We’ll be drunk with deliciousness!
Maureen
Hello! I was very excited for this recipe, and I made it but something went wrong! I am not sure what… The butter was pouring out the brownies when they were in the oven, and they were as dense as can be. I accidentally sprayed the pan, but it was not much, compared to how much butter was bubbling over the brownies. I added two sticks of butter because a box is 16oz and it called for 8oz. Please help!
Hello! I was very excited for this recipe, and I made it but something went wrong! I am not sure what… The butter was pouring out the brownies when they were in the oven, and they were as dense as can be. I accidentally sprayed the pan, but it was not much, compared to how much butter was bubbling over the brownies. I added two sticks of butter because a box is 16oz and it called for 8oz. Please help!
Isabel,
I checked just to make sure, but the directions are right. Remember there were two cups of sugar to begin with – one goes into the chocolate mixture and one goes with the eggs. Then you add only half the egg mixture the first time, then continue to whip the remaining egg/sugar mixture and add it later. Does that make sense? Julia was known for her intricate, kind of complicated recipes at times. I know this is not your quickest brownie recipe, but Julia thought they were the “best ever.” And I think they really are amazing, too. 🙂 Let me know where else you are confused, and I may be able to explain it better.
Isabel,
I checked just to make sure, but the directions are right. Remember there were two cups of sugar to begin with – one goes into the chocolate mixture and one goes with the eggs. Then you add only half the egg mixture the first time, then continue to whip the remaining egg/sugar mixture and add it later. Does that make sense? Julia was known for her intricate, kind of complicated recipes at times. I know this is not your quickest brownie recipe, but Julia thought they were the “best ever.” And I think they really are amazing, too. 🙂 Let me know where else you are confused, and I may be able to explain it better.
Isabel,
I checked just to make sure, but the directions are right. Remember there were two cups of sugar to begin with – one goes into the chocolate mixture and one goes with the eggs. Then you add only half the egg mixture the first time, then continue to whip the remaining egg/sugar mixture and add it later. Does that make sense? Julia was known for her intricate, kind of complicated recipes at times. I know this is not your quickest brownie recipe, but Julia thought they were the “best ever.” And I think they really are amazing, too. 🙂 Let me know where else you are confused, and I may be able to explain it better.
There is something wrong with this recipe. Look at steps 5, 6 7 and 8.
There is something wrong with this recipe. Look at steps 5, 6 7 and 8.
There is something wrong with this recipe. Look at steps 5, 6 7 and 8.
These are delicious, I too made them to celebrate Julia!
These are delicious, I too made them to celebrate Julia!
These are delicious, I too made them to celebrate Julia!
These brownies look like rich and decadent, ones I could totally sink my teeth into! What a great way to honor Julia!
These brownies look like rich and decadent, ones I could totally sink my teeth into! What a great way to honor Julia!
These brownies look like rich and decadent, ones I could totally sink my teeth into! What a great way to honor Julia!
These look fabulous, I love Julia Child!
These look fabulous, I love Julia Child!
These look fabulous, I love Julia Child!