Julia Child's Favorite Brownies
The best fudgy brownie recipe in existence, from Baking with Julia
Ingredients
- 1 ¼ C All-Purpose Flour
- 1 teaspoon Salt
- 8 oz Unsalted Butter
- 4 oz Unsweetened Baking Chocolate coarsely chopped
- 2 oz Bittersweet Baking Chocolate coarsely chopped
- 2 C Sugar
- 1 teaspoon Vanilla Extract
- 4 large Eggs room temperature
- ¾ C Dark Chocolate Chunks
- Flaky Sea Salt to taste
Instructions
- Prep. Center a rack in the oven and preheat the oven to 350°F. Sift the flour and salt together; set aside.1 ¼ C All-Purpose Flour, 1 teaspoon Salt
- Melt 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 (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.)8 oz Unsalted Butter, 4 oz Unsweetened Baking Chocolate, 2 oz Bittersweet Baking Chocolate
- Sweeten. 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.2 C Sugar, 1 teaspoon Vanilla Extract
- Temper Eggs. 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 of the sugar and eggs into the melted chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.1 teaspoon Vanilla Extract, 4 large Eggs
- Whip Eggs. 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.2 C Sugar, 4 large Eggs
- Fold. 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 with ½ of the chocolate chips.
- Assemble. Pour and scrape the batter into an unbuttered 9-inch square pan. Top with remaining chocolate chunks and a sprinkle of flaky sea salt.
- Bake. Bake the brownies for 26-32 minutes, during which time they will rise a little and the top will turn dark and dry.
- Test the center with a toothpick at about the 28-minute mark to see how the brownies are progressing: they'll be perfect if they're just barely set (with barely any wiggle in the very center) and dry on top, but still pretty gooey. (They're still very good on the other side of set, so don't worry if you slightly overdo it on your first try.)
- Cool the brownies in the pan on a rack before slicing into squares. I personally find that refrigerating them for about an hour after they cool to room temp will yield a more set (but still gooey) center. Cool the brownies in the pan on a rack until room temperature. Chill in the fridge for another hour before slicing for clean edges.
Notes
Recipe adapted from Baking with Julia by Julia Child.
Storage Instructions
- Room Temperature - Store double dark chocolate brownies in an airtight container at room temperature for up to 3 days. Place a piece of parchment or wax paper between layers to prevent sticking and keep them soft and fudgy.
- Refrigerator - For longer storage, keep brownies in an airtight container in the fridge for up to 1 week. Note that refrigeration can firm them up slightly, so let them sit at room temperature for 10–15 minutes before serving for the best texture.
- Freezer - Dark chocolate brownies freeze beautifully! Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Reheating - To bring back the fresh-baked taste, warm brownies in the microwave for 10–15 seconds. If reheating from frozen, thaw first, then warm as needed. For a slightly crisp edge, heat in a 300°F oven for about 5–10 minutes.
- Watch The Brownies, Not The Clock - When you pull them out of the oven, you don't want a ton of jiggle, just a little bit of wobble in the very center.
- Consider Using Appliances - This is a situation where I highly recommend using either a hand- or stand-mixer, unless you're really looking to get an arm workout. The eggs should be beaten with the sugar until they at least double in size, becoming quite pale and aerated.
- Be Gentle! All of the air is what gives these brownies their magnificent melty centers. Be careful to gently fold your batter when adding these eggs, mixing until almost combined. Then, fold in the flour until just barely combined.
- Don’t Use Grease! While you may opt to put some parchment paper in the bottom of your baking tin, do not butter it. The recipe clearly states that the batter should go in an ungreased baking dish.
- Chill Out! It’s important to let the tray chill completely before you try to remove them from the pan and slice them. I recommend chilling them in the fridge for at least an hour after they come to room temp to help firm them up for clean slices.
Nutrition
Calories: 466kcalCarbohydrates: 54gProtein: 6gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 235mgPotassium: 205mgFiber: 4gSugar: 39gVitamin A: 566IUVitamin C: 0.1mgCalcium: 69mgIron: 3mg
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