Ingredients
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1 1/4
-
1
-
8
-
4
-
2
-
2
-
1
-
4
-
-
-
-
-
-
-
Directions
Best-Ever Brownies from Baking With Julia Child,”Those who are passionate about brownies argue in defense of their favorite type, cakey or fudgey. If you’re a cakey fan, go on to another recipe. These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce). The mixing method is unorthodox for a brownie. Half of an egg-sugar mixture is stirred into the melted chocolate and butter, while the other half is whipped until it thickens and doubles in volume. The lightened eggs are folded into the chocolate with a delicate touch, as are the dry ingredients–tricks that enhance the brownies’ lovely texture.”,I make these all the time, but I now just do the following, all in one large pot: melt chocolate and butter, take off the heat, then add the sugar and vanilla. Then add the eggs, one at a time, mixing well each time, then add the flour mixture. Bake in a 9 x 13 inch pan, for 35-40 mins…otherwise they are too gooey…this is still a very moist, chewy brownie and I get rave reviews.,Best brownie recipe ever! I have been trying different recipes all week, and on the 10th try I found this one. The good news is I no longer have to search for a brownie recipe.
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Steps
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1
Done
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Center a Rack in the Oven and Preheat the Oven to 350. I Bake Them at a Lower Oven Temp of 330. |
|
2
Done
|
Sift the Flour and Salt Together; Set Aside. |
|
3
Done
|
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.) 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. |
|
4
Done
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Pour the Mixture Into a Large Bowl. |
|
5
Done
|
Put the Remaining 1 Cup Sugar and the Eggs Into a Bowl and Mix or Whisk by Hand Just to Combine. |
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6
Done
|
Little by Little, Pour Half of 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. |
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7
Done
|
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. |
|
8
Done
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Using the Rubber Spatula, Delicately Fold the Whipped Eggs Into the Chocolate Mixture. |
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9
Done
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When the Eggs Are Almost Completely Incorporated, Gently Fold in the Dry Ingredients. |
|
10
Done
|
Pour and Scrape the Batter in to an Unbuttered 9-Inch Square Pan. |
