Rick Katz’s Brownies for Julia Child Recipe (2024)

I baked these last year. They did come soft, almost mushy. A parchment lining is foolproof for getting anything out of a baking pan. I used Scharffenberger unsweetened and Ghiradelli 60% but the flavor was muted. I wouldn't make them again. I like the Classic Brownies in Greenspan's "Baking with Dorie" better.

Absolutely perfect brownies! You have to watch the baking time carefully, so that they stay moist. I've made them a few times already, also delicious with walnuts or pecans.

I've tried these several times, and they have excellent flavor, but they are impossibly fragile and don't cook in 28 minutes. The recipe in Baking with Julia provides for 1.25 cups of flour, and even this seems like not quite enough. I wish I could find this recipe with weighted measures so that I could follow it more precisely.

I could not get these out of the pan. Fragile is putting it mildly. I don't know if I did something wrong, but even with a fair amount of extra cooking time they stayed beyond gooey, more like a thick liquid.

Thank you for this recipe - I've also tried them with chopped nuts and topped with powdered sugar and they came out perfect each time!

It says to use 1 c. of the sugar to mix with the chocolate, and 1 c. to mix with the eggs (4 of them specified in the ingredients list). You add 1/2 of the sugar-egg mixture to the chocolate, and then you whip the other half of the sugar-egg mixture some more until it has doubled in volume, and then you fold that into the chocolate-sugar mixture as well.

These brownies turned out perfectly, flat and soft. I used a 13 inch baking tray and greased it lightly so I didn't have any problems getting them out.
Also I only used high quality dark chocolate because in Germany it is almost impossible to buy unsweetened chocolate on short notice. To compensate, I reduced the sugar a little.
Everyone was highly complimentary of the result! I have tried many brownie recipes, and this one definitely ranks high in texture and taste.

This recipe needs to be edited. It doesn't make sense. There are two cups of sugar, but we are told to add one cup to the chocolate and butter, and twice told to do different things with the remaining sugar and an unspecified number of eggs.

This also turned out very gooey for me, though not undesirably so. Flavor is very rich and decadent, particularly given the gooeyness. Small pieces are enough to satisfy.

I've tried these several times, and they have excellent flavor, but they are impossibly fragile and don't cook in 28 minutes. The recipe in Baking with Julia provides for 1.25 cups of flour, and even this seems like not quite enough. I wish I could find this recipe with weighted measures so that I could follow it more precisely.

Taking note of the comments, I sprayed my pan with baking spray (flour/butter). They seem to be coming out quite easily.

I baked these last year. They did come soft, almost mushy. A parchment lining is foolproof for getting anything out of a baking pan. I used Scharffenberger unsweetened and Ghiradelli 60% but the flavor was muted. I wouldn't make them again. I like the Classic Brownies in Greenspan's "Baking with Dorie" better.

I could not get these out of the pan. Fragile is putting it mildly. I don't know if I did something wrong, but even with a fair amount of extra cooking time they stayed beyond gooey, more like a thick liquid.

Thank you for this recipe - I've also tried them with chopped nuts and topped with powdered sugar and they came out perfect each time!

Absolutely perfect brownies! You have to watch the baking time carefully, so that they stay moist. I've made them a few times already, also delicious with walnuts or pecans.