This recipe for the Best-Ever Brownies turned out a batch of gooey, fudgy, irresistible brownies. From the cookbook, Baking with Julia, if these aren’t the absolute best, they’re darn close!
Serves: 16 brownies
- 1¼ cups sifted all-purpose flour
- 1 teaspoon salt
- 2 sticks (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 eggs
- Center a rack in the oven and preheat the oven to 350º.
- Sift the flour and salt together and set aside.
- 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 does not scorch. 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.
- Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine. Slowly, pour half the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are pale, thick, and doubled in volume, about 3 minutes. 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.
- Pour and scrape the batter into an unbuttered 9-inch square glass or ceramic pan. Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how they are progressing. They will be perfect if they are just barely set and still gooey. Cool the brownies in the pan on a rack. Cut into bars and serve.
- The brownies will keep, covered, for 2-3 days at room temperature and can be frozen for up to a month!