Best 2 Rick Katzs Brownies For Julia Child Recipes

Indulge in a culinary journey with Rick Katz's Brownies for Julia Child, a delectable treat that pays homage to the legendary chef. These brownies are not just any ordinary dessert; they are a symphony of flavors and textures, a harmonious blend of rich chocolate, chewy edges, and a fudgy center. Each bite is a moment of pure bliss, a testament to the artistry and passion of Rick Katz.

But this article doesn't stop at just one brownie recipe. It offers a diverse collection of brownie variations, each with its unique charm. From the classic Walnut Brownies, a timeless delight with the perfect balance of crunch and chew, to the Salted Caramel Brownies, a sweet and salty sensation that tantalizes the taste buds.

For those who prefer a gluten-free option, the Almond Flour Brownies are a delightful indulgence, while the Flourless Brownies offer a decadent and dense treat for chocolate lovers. And if you're looking for a vegan alternative, the Vegan Brownies are a rich and satisfying choice, proving that deliciousness can be cruelty-free.

No matter your dietary preferences or taste, this article has the perfect brownie recipe for you. Embark on a culinary adventure and discover the magic that unfolds when you create these delectable treats.

Let's cook with our recipes!

RICK KATZ'S BROWNIES FOR JULIA CHILD

Rick Katz's Brownies for Julia Child image

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

Ingredients

1 cup all-purpose flour
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs

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

BEST-EVER BROWNIES FROM BAKING WITH JULIA CHILD

Best-Ever Brownies from Baking With Julia Child image

"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."

Provided by AnnNH

Categories Bar Cookie

Time 37m

Yield 18 serving(s)

Number Of Ingredients 8

Ingredients

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, room temperature

Steps:

Center a rack in the oven and preheat the oven to 350°. I bake them at a lower oven temp of 330°.
Sift the flour and salt together; 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 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.
Pour the mixture into a large bowl.
Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine.
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.
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.
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 in to an unbuttered 9-inch square pan.
Bake the brownies for 22-26 minutes, during which time they will rise a little and the top will turn dark and dry.
Cut into the center at about the 22-minute mark to see how the brownies are progressing: they'll be perfect if they're just barely set and still pretty gooey.
They're still awfully good on the other side of set, so don't worry if you miss the moment on your first try.
Cool the brownies in the pan on a rack.

Nutrition Facts : Calories 256.1, Fat 14.7, SaturatedFat 8.9, Cholesterol 68.4, Sodium 148.3, Carbohydrate 30.8, Fiber 1.3, Sugar 22.3, Protein 3.2

Tips:

Use high-quality chocolate for the best flavor. A good rule of thumb is to use chocolate that contains at least 70% cocoa solids.
Don't overbeat the eggs. Overbeating will make the brownies tough.
Make sure the butter and chocolate are completely melted before adding the eggs. This will help to prevent the brownies from curdling.
Bake the brownies in a preheated oven. This will help to ensure that they bake evenly.
Don't overbake the brownies. Overbaking will make them dry and crumbly.
Let the brownies cool completely before cutting them. This will help to prevent them from falling apart.

Conclusion:

Rick Katz's Brownies for Julia Child are a delicious and easy-to-make dessert. With a few simple ingredients and a little bit of time, you can enjoy these rich and chocolatey brownies. These brownies are perfect for any occasion, whether you're serving them at a party or just enjoying them at home with your family.