This past week I pulled out my Baking with Julia cookbook. Frannie had been bugging me to make croissants because I refused to buy her the Pillsbury version in a can at the grocery. I wanted to see what it takes to make them from scratch. (Dang! A whole lot of time!) But somehow along the way, I looked to see if Julia had a brownie recipe. I sorta thought she might be above that, but I was pleased to see she wasn't.
This recipe was quite a bit unlike other brownie recipes I've made and everyone around here thinks it's to die for!
1 1/4 cups flour
1 tsp salt
2 sticks unsalted butter
4 ounces unsweetened chocolate
2 ounces semi sweet chocolate
2 cups sugar, divided
1 tsp vanilla
Mix the flour and salt in a small bowl and set aside.
Using a hand mixer with a whisk attachment, whisk the remaining eggs and sugar until light and fluffy and double the original volume - about 3 minutes.
Gently fold the light fluffy egg/sugar mixture into the chocolate. When almost incorporated, fold in the flour mixture.
Pour into an ungreased 9x9 inch pan. Glass or ceramic is best.
Bake at 350 degrees for 23-28 minutes. (I check around 23, but always go the full 28 for my oval pan and 33! for my 9x9 pan that I've determined is really more like an 8x8.)
Enjoy! These brownies are amazing!