Brownie Paradise. Best Ever.

I like brownies made from a box. I do. They are moist, chocolatey goodness that makes an appearance at every potluck and picnic. But a few months ago, one of the recipes that showed up in my Google Reader (R.I.P) was Julia Child’s Best-Ever Brownies, as posted by The Naptime Chef. I like recipes with “Best Ever” in the title, and I like recipes by Julia Child. So, I gave them a go.

(When I was a wee lass of 3 or 4 I would creep downstairs early in the morning, and switch on the TV – much easier in those days – and watch PBS reruns of Ju-Ju [as I called her]. So we go way back.)

I’m pretty sure this is, indeed, the best brownie recipe ever.  Halfway through making these for the first time I became annoyed by the seemingly extra step of whipping half (?!) of the egg mixture before incorporating it into the rest of the ingredients.  But now that I’ve made these a few times I’m pretty sure that step is what makes these amazing.

Brownies (adapted ever so slightly from The Naptime Chef, but originally from Julia Child)

Ingredients

  • 1 1/4 C. flour
  • 1 t. kosher salt
  • 2 sticks butter (unsalted, but I use salted and still loved them)
  • 4 oz. unsweetened chocolate (chop it if you want it to melt better)
  • 2 oz. bittersweet chocolate (same thing with the chopping)
  • 2 C. sugar
  • 1 t. vanilla (the good stuff, people)
  • 4 large eggs, room temperature

Instructions

1. Preheat oven to 350F.

2. Stir together the flour and salt and set bowl aside.

3. Microwave butter and chocolate on low, stirring often, until just melted. Add 1 C. of the sugar and stir, then add the vanilla. Pour this mixture into a large bowl, if it isn’t already in one.

4. In a separate bowl whisk together the eggs and remaining 1 C. of sugar. Pour half of this sugar/egg mixture into the chocolate and stir well. Whip the remaining sugar/egg mixture until it is thick, pale yellow, and doubled in volume.

5. Carefully fold the whipped egg mixture into the chocolate mixture, only until it is just combined. Then carefully fold in the dry ingredients.

6. Pour the batter into lightly greased (or better, buttered, per Julia!) 9-inch square pan. Bake for 25-28 minutes or until a toothpick has only a few moist crumbs attached.  (My brownies required a few more minutes than that, but that could be my oven.)

Timer Tick Tock

PS – Yes, I am aware that two of my recipe posts – of which there are few – are brownie recipes.  Shut up.

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Things I Like Thursdays

TIL #1 – Tiny Prints

I have a stationery problem.  I love beautiful stationery with lovely details. My husband still doesn’t know how much I paid for our Save-the-Dates and wedding invites – and he never will (they had to be letterpress, and they had to be on 100% cotton, and I’m sure I’m the only one who would ever have noticed anyway).

Tiny Prints isn’t an artisan letterpress, but they do lovely work at reasonable prices.  Their customer service is great, and the have a great selection.  I’ve used them for Christmas cards, baby announcements, birthday invites, address labels and shower invites.  I’ve never been disappointed.  My sister even used their sister site – wedding paper divas – for her wedding invites and they turned out great.

TIL #2 – Toffee-Topped Brownie Bites from Annie’s Eats

I like Annie’s site.  And I’m kind of awed by her ability to cook and bake delicious things and throw lovely parties while completing her residency and raising 2 teeny kiddos.  (Admission: I didn’t even shower today.)  This is one of my favorites from her site.  It is a crowd pleaser, is great to bring to parties, and really, is pretty easy. Not to mention – these are deliciously delicious.  Check out her site too, it’s got some great stuff!

Beautiful photo by Annie, of Annie's Eats!

Note: Neither Annie nor the folks at Tiny Prints know me.  I just like them.  Kthanksbye.