Julia Child's Brownies: The Only Ones You'll Ever Need

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The French chef has always guided me correctly.

Chocolate cake has always been one of my go-to favorites since I was young. It's what I would ask for on my birthdays, and it was invariably my answer when Mom queried, "Which dessert should I prepare?" However, during my twenties, I encountered the most delicious brownie That totally changed my perspective. Being Julia Child’s brownie recipe, it has made me her biggest admirer now.

Julia Child’s Brownie Backstory

I firmly believe that after tasting an amazing dish, the experience remains etched in your memory indefinitely. The recollection of my Julia Child brownie moment feels as fresh as though it happened just recently. My colleague frequently brought sweets for everyone to share; these were typically sourced from a local bakery. However, occasionally, her spouse—who baked using recipes from various cookbooks—would contribute homemade delights instead. Baking With Julia It was one of his favorites, so he sent a box of brownies prepared using her recipe for us to try.

As soon as my colleague unboxed it, the aroma of chocolate and butter filled the air. I had a strong feeling that whatever we were about to taste would be delicious. And indeed, it was. The surface was slightly cracked, revealing an irresistibly gooey inside. Each mouthful was pure bliss, so naturally, I requested the recipe without delay. Ever since then, I've been recreating these delectable brownies known as Child’s brownies.

How to Prepare Julia Child's Brownies

For this brownie recipe (contributed to), Baking With Julia As per chef Rick Katz’s instructions, you will require the following components:

  • 1 1/4 cups of all-purpose flour that has been sifted
  • 1 teaspoon salt
  • 2 sticks (8 ounces) of unsalted butter
  • 4 ounces of finely chopped unsweetened chocolate
  • 2 ounces of finely chopped bittersweet chocolate
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, ideally at room temperature

Get ready for a bit of cleanup since Child's recipe, despite being delectable, involves more steps compared to typical brownie recipes. Start by combining the flour and salt. Then, melt the butter along with the unsweetened and bittersweet chocolate. After they have melded together, stir in one cup of sugar followed by the vanilla extract.

In a distinct, sizable bowl, beat the eggs together with the remaining cup of sugar until the sugar has completely dissolved. Gradually incorporate half of this egg blend into the chocolate mix. Then, keep beating the rest of the egg mixture until it becomes voluminous, lightens in color, and doubles in size (a standing mixer fitted with a whisk attachment makes this easy). Gently fold the beaten eggs into the chocolate combination, followed by adding the flour mixture.

Pour the mixture into a nine-inch-square baking pan and cook at 350°F until fully set, approximately 25 minutes.

Suggestions for Preparing Julia Child’s Brownies

Julia’s recipe is practically flawless, however, I have some suggestions to enhance her brownies.

  • Go over the recipe several times. This recipe involves numerous steps, which can quickly become overwhelming. However, confusion can be avoided if you review the instructions beforehand. This tip applies universally to all recipes.
  • Gather your ingredients and tools prior to beginning. Preparing all your ingredients ahead of time and having your bowls, utensils, and baking tools at hand allows for swift and efficient work.
  • Buy the good chocolate. Apart from the techniques used, it’s the choice of chocolate that really makes these brownies stand out. While I'm a huge admirer of Guittard baking bars, I equally enjoy those made by Hu and Callebaut.
  • Check for readiness as an expert would do. Refer to Julia's instructions: At around the 23-minute point, inspect the brownies by slicing through their center to gauge "their progress." Should plunging into the warm core make you uneasy, follow my lead—lightly jiggle the baking dish; should they wobble akin to gelatin, return them for additional cooking. Recheck every three minutes till firmness appears. Additionally, I slide a skewer into the midpoint; when nothing sticky clings to it, I deem them properly cooked. Preferring slightly overdone ones myself has proven reliable. Typically, I remove mine from the oven roughly half an hour post-start.

Read the initial article on Simply Recipes .

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