Julia Child's Brownies

In honor of Julia Child's would-be 100th birthday on August 15th,  I thought I'd try her brownie recipe.  The recipe is from Epicurious and if you love a fudgy brownie, you will love these!   It's almost like eating some chocolate molten cake...very, very gooey.  This would be perfect with a scoop of vanilla ice cream.  I used my late Great Aunt Kitty's painted daisy  plate and matching teacup and saucer.  I used some faux daisies in my Bellek vase and a green polka dot napkin.  I would love to share some brownies and tea.  Won't you join me?

                                                                                      



Do you notice the gooey goodness?

1 1/4 cups sifted all-purpose flour
1 teaspoon salt
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 large eggs

Directions:



1.  Center a rack in the oven and preheat the oven to 350°.

2.   Sift the flour and salt together and set aside.

3.   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.   Pour the mixture into a large bowl.

5.   Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.

6.   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.

7.   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.   Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.

9.   When the eggs are almost completely incorporated, gently fold in the dry ingredients.

10.   Pour and scrape the batter in to an unbuttered 9-inch square pan.

11.   Bake the brownies for 25-28 minutes, during which time they will rise a little and the top will turn dark and dry.

12.    Cut into the center at about the 23-minute mark to see how the brownies are progressing.  Mine required the full amount.

Isn't this pattern so pretty?  I love familyheirlooms!

I am sharing with:

 Make It Pretty Monday

Mix It Up Monday!
On the Menu Monday
Tea Time Tuesday
You're Gonna Love It!
Cowgirl Up
Tabletop Tuesday
Crazy Sweet Tuesday
Let's Dish!
Centerpiece Wednesday
Full Plate Thursday
Tablescape Thursday
Potpourri Friday
Foodie Friday
Weekend Potluck
Seasonal Sundays