RICK KATZ'S BROWNIES FOR JULIA CHILD
In this unusual brownie recipe from the Boston pastry chef Rick Katz, half of the recipe's 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 sponge. Whipping the eggs creates the surprisingly creamy, soft and definitively fudgy texture.
Provided by Emily Weinstein
Categories dessert
Time 45m
Yield 18 brownies
Number Of Ingredients 8
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Put a 9-inch square baking pan (Pyrex is good for this) on a baking sheet.
- Whisk the flour and salt together.
- Set a heatproof bowl over a saucepan of gently simmering water, put the butter in the bowl and top with the chopped chocolate. Stir frequently until the ingredients are just melted - you don't want them to get so hot that the butter separates. Add 1 cup of the sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer the warm chocolate to a large bowl.
- Put the remaining 1 cup sugar into the bowl of a stand mixer or a medium bowl and, using a whisk, stir in the eggs. Switch to a rubber spatula and, little by little, add one half of the sugar-egg mixture to the warm chocolate, stirring very gently but without stopping - you don't want the heat of the chocolate to cook the eggs.
- With the whisk attachment or with a hand mixer, beat the remaining sugar and eggs on medium-high speed for about 3 minutes, or until they double in volume. Using the spatula and a light touch, fold the whipped eggs into the chocolate mixture, 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 the pan and smooth the top with the spatula.
- Bake for 25 to 28 minutes, or until the top looks dry. Poke a thin knife into the center and take a peek: the brownies should be only just set and still pretty gooey. Transfer the pan to a rack and cool to room temperature.
- The brownies are fragile and best cut in the pan. Cut eighteen 1 1/2-x-3-inch bars.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 145 milligrams, Sugar 24 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Pierre Sarah Orlane
[email protected]These brownies are a hit with everyone I've shared them with. They're a guaranteed crowd-pleaser.
Fouzia Drah
[email protected]I've tried many different brownie recipes but this one is my go-to. It's simply the best.
Brittany Leadbeater
[email protected]These brownies are so easy to make. I love that I don't have to spend hours in the kitchen.
Samara Tuilewa
[email protected]I've made these brownies several times and they always turn out perfect.
Patience Chineyere
[email protected]These brownies are the perfect balance of sweetness and chocolate flavor.
Mubalaka Mubalaka
[email protected]I love the fudgy texture of these brownies. They're so chewy and rich.
Bikash Sunar
[email protected]These brownies are perfect for any occasion. I've made them for parties, potlucks, and even just for a treat for myself.
Kylie Dodd
[email protected]I made these brownies for my family and they raved about them. They said they were the best brownies they've ever had.
Muhammad imranmiran Muhammad imranmiran
[email protected]I've tried many brownie recipes but this one is by far my favorite. It's so easy to make and the results are always amazing.
Sachintha Madusanka
[email protected]These are the best brownies I've ever had. They're so rich and decadent.
Altaf Mahmud
[email protected]I made these brownies for a party and they were a huge success! Everyone loved them.
Santosh Magar
[email protected]These brownies are incredible! They're fudgy, chewy, and have the perfect amount of sweetness. I've made them several times now and they're always a hit.