Melt the chocolate and butter over a double boiler
Mixture of eggs and sugar - put half of this in the melted chocolate and whip the other half for 3 min
Pour into the pan and sprinkle with extra chocolate chips if you like
I have never made brownies from scratch before... I know, it's sad. So I decided to try and master a recipe that I had found on another blog ... I bet you are wondering who Julia is? It is actually Julia Child, here is the story:
Dorie writes “In 1995, when I was working with Julia Child filming the PBS series Baking with Julia and writing the companion book, Boston-based pastry chef Rick Katz was running the prep kitchen in Julia’s basement. Working between the washing machine and the dryer, Rick was in charge of getting the recipes of each of the twenty-six visiting chefs ready for their close-ups. An ordinary human would have had his hands full, but superman Rick always found time to make us extra little goodies, among them these very dark, very fudgy brownies. The way he prepares the batter is different from any other brownie recipe I know. Half of the eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as a sponge. Whipping the eggs creates the surprisingly creamy, soft and definitely fudgy texture."
So that was it, I had to try them. I like recipes that elevate classics to a new level. This is one of those recipes. These brownies are pretty much amazing and taste different then most brownies - almost lighter but still amazingly chocolatey!
- 1 c. all-purpose flour
- 1 tsp salt
- 2 sticks of unsalted butter, cut into pieces
- 1/2 cup of bittersweet 60% cocoa chocolate chips
- 1/4 cup of semi-sweet chocolate chips (I used another 1/2 cup here since I prefer a stronger chocolate taste)
- 2 cups of sugar
- 1 tsp pure vanilla extract
- 4 large eggs
- Powdered sugar for dusting
Step by step:
- Preheat your oven to 350 with the rack centered.
- In a small bowl whisk the flour and salt together - put aside
- Create a double boiler - bring some water to a boil in a pot and place a heatproof bowl over the top. Add the chocolate and butter. Stir frequently until the butter and chocolate are just melted - you don't want them to get so hot that the butter separates.
- Add 1 cup of the sugar to the chocolate mixture and whisk gently just to incorporate it then remove the bowl from the pan of water. Stir in the vanilla.
- In another bowl or a stand mixer put the other cup of sugar in with the eggs - mix with the whisk attachment until just incorporated and transfer HALF this mixture to the bowl with the chocolate. Whisk in gently until just incorporated.
- Whisk the remaining egg and sugar mixture for 3 min on high speed or until the are double in volume. Using a spatula and a very light touch fold the whipped eggs into the chocolate, stopping just short of blending them in completely.
- Sprinkle the dry ingredients over the batter and delicately fold them in, working only until they disappear. Scrape the batter into a 9 inch brownie pan (I use pyrex and spray with Pam Baking Butter spray)
- This part is optional- you can throw a few extra semi-sweet chocolate chips on top if you want
- Bake for 25-28 min, or until the top looks dry. Poke a knife in the center and take a peek; the brownies should be only just set and still pretty gooey.
- Cool the brownies completely and sprinkle with powdered sugar for extra fun. These brownies are pretty fragile so be careful when removing them from the pan.