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Best-Ever Brownies

in Diana's Recipe Book

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(total ratings: 54)
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Servings: Makes 18 brownies
 
Comments:
From Baking with Julia:

"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 metered 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".....Julia Child, from Baking with Julia

Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs

Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C).

Sift the flour and salt together and 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 dop 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 in a large bowl.

Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you're using a hand-held mixer) and 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 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 dry ingredients.

Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square pan. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-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. Cut into 1 1/2 by 3-inch bars to serve.

The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix-in for ice cream.

Makes 18 brownies.

Reprinted with permission from "Baking With Julia" By Dorie Greenspan and Julia Child.
Hardcover: 481 pages
Publisher: William Morrow & Co.
ISBN: 0688146570; (November 1996)

Date: January 2, 2003

Reviews

Reviewer: Anne Marie Gonzalez
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They were perfect. I love them. I made some for my daughter's bake sale at school and she sold about 5 dozen. You should try them!

 
Reviewer: Stephanie N
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I made these for my boyfriend. I'm not a huge chocolate fanatic, but even I found them really delicious. He loved them too.

 
Reviewer: lisa
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these are really nice. i made them for my brother's school fair and they did not get past the teachers as they know how good my cooking is. they justed loved them and know i make them for every school fair.

 
Reviewer: mike
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perfect!!

 
Reviewer: Julia
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Reviewer: Mindy
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They are fabulous!!! I thought i had a great brownie recipe but this beats that. My son took them to work and everyone loved them. Thanks.

 
Reviewer: med
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Yummy!! An absolute delight to eat and make. Knowing the right time to bake these heavenly angels is surely a trick that I am yet to master, nevertheless my friend and I gobbled the whole lot in just two days.

 
Reviewer: fawn
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I'm sorry, but mine turned out cakey. The brownies were still wet at 30 minutes so I baked them longer. I think I ended up baking for 50 minutes and the middle was totally set. I guess I overbaked. I reduced the sugar to 1/2 cup and still I find these too sweet...

 
Reviewer: mitch
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oh my, these were the best yet. you have to try them. to add: vanilla ice cream and chocolate syrup on top.. this was heaven!!

 
Reviewer: Dentist
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i used to do another recipe, but i tried this one yesterday, it was AWESOME!

 
Reviewer: Simona
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They are really very delicious. Although they are so good, they are relatively cheap and easy/fast to make. I think these lovely Brownies are the best of sweets I have made myself so far. Thank You so much for this wonderful site, Diana!!

 
Reviewer: Sandra
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They were very fudgy and i enjoyed them. I couldnt stop eating them. lol

 
Reviewer: Rakhi
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Made 3 batches for my husbands birthday yesterday... the brownies were amazing. This recipe is a KEEPER.

 
Reviewer: Anna
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I discovered Julia's recipe a few years ago (a quest to find the BEST brownie recipe). It's the only recipe I use now. It's incredibly decadent and so good.

 
Reviewer: Denise
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Yummy! Thanks Diana. My family loves the brownies so much. Can I also add some nuts on the top of the cake?

 
Reviewer: Denise
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Many thanks for your reply Diana. Will do with the Nuts next round.

 
Reviewer: Emily
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Decadent and delicious. As forewarned, It's tricky to get them cooked properly but the results are worth it. These little "fudge bombs" are enjoyed by all but the strong chocolate flavor (versus sugar) make them adult favorites.

 
Reviewer: hamidah
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i just love the taste.

 
Reviewer: Connor
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I really think it is great.

 
Reviewer: T. Martin
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These are true to their description as very fudgey. They are also quite rich and decadent; not for every day. Note, it's a very fine line between these being under done, just right and over done so stand by your oven during the final mintues of baking.

 
Reviewer: veronica
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I took these brownies to people who were poor and they ate them all. I ate a little bit of them too. They were really good.

 
Reviewer: Chelsie Lam
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They were a really good. I baked some for my class and they ate them all. Alot of them had three servings. They were awesome!!

 
Reviewer: Heather
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These were wonderful! I underbaked them a little too much, but they still proved to be quite a treat. I took them to a party and they disappeared within half an hour.

 
Reviewer: krista
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These brownies were really good. I had some trouble with them sticking to the pan (I used a square glass dish/didn't butter or spray it). I can't say that it was worth the extra time compared to box brownies, but they were definitely just as good, if not better. I served a few of them fresh out of the oven with vanilla ice cream on top---yum! It was nice being able to say I made them from scratch!

 
Reviewer: karly
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They're ok, I guess.

 
Reviewer: Jaime
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Definitely the best homemade brownie recipe I've found yet! I used all unsweetened choc and added a tad more sugar. I even had to substitute baking power, water and vin. for one egg because I only had 3 and it still turned out great!

 
Reviewer: Anna F.
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The outcome really depends on how long you have them in the oven. I really enjoy them barely set. My frieds looooved them in all varieties :-) Thanks for the great recipe Diana!

 
Reviewer: Ling
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Very good brownie recipe there! Although mine was gluey in the centre and cooked on the sides, it was still very good. Ate with vanilla ice cream while it was warm. Simply marvelous. Thanks for sharing once again, Diana!

 
Reviewer: hello
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loved it...no, i didn't even try it yet but of all the comments sounded great!

 
Reviewer: Laura
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Rave reviews. Made them in individual square cupcake tins and then made them into ice cream sandwiches and drizzled with chocolate sauce, family still asking for more.

 
Reviewer: Lauren W
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SUPER CHOCOLATEY... I made them and took them to work. A little too much chocolate for me but everyone else loved them.

 
Reviewer: Opera Lover
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I made these brownies and served them at a birthday party. Everyone asked me where I got the recipe.

 
Reviewer: Nayfinn
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These were just terrific. I used only unsweetened chocolate, but added 1.5 cups of sugar to the eggs. They turned out great anyway. Very chocolatey, and not too sweet.

 
Reviewer: ece
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These taste really good! I also had a sticking to pan problem though. I used 70% bittersweet chocolate as I didn't have any unsweetened chocolate. The result was still delicious.

 
Reviewer: Diana
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Hi Denise,

Yes, you can certainly add nuts to the top of the brownies. Enjoy.....Diana, Diana's Desserts

 
Reviewer: Angelia
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My friends gave me a thumbs up for the brownie. It was my first attempt. Personally, I find it too sweet. I will definitely keep this receipe (reduce the sugars).

 
Reviewer: Yani
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I'm sure that this recipe is correct but yesterday when i baked the brownies, the middle part was still liquid. I then continued baking it for another 10 minutes further and still... very very liquidy. Any suggestions? I have a feeling that my brownies are too thick.

 
Reviewer: linda
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When I made these brownies they were still a bit to soft in the middle.

 
Reviewer: sousou
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Reviewer: Jennifer
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These are the best brownies ever. no fuss, so yummy.

 
Reviewer: Autum
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These brownies were decadent. When I took my first bite, closed my eyes and experienced the angelic purity of savoury chocolate. The hard exterior and melt-away center, reminded me more so than ever of the man I to this day love. Even though he broke my heart with his unforeseeble flaws, I continue to believe in true love and the sacrifices we all make for it's undeniable feeling. This recipe, along with him, will stay in my heart forever. I love him.

 
Reviewer: rehmat
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I'm gonna try these best ever brownies. I'm 10 years old and I'm a big fan of cooking chocolate.

 
Reviewer: katie
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Havent tried them yet but im guessing there good!

 
Reviewer: Alissandrine
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Is there a way you can cut the recipe in half?

 
Reviewer: Nat Shippee
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Truly the best brownies ever. Their texture is a paradox of thick, fudgey happiness, without the density which characterizes typical "box brownies". A triumph in one of the best desserts ever conceived.

 
Reviewer: Juliane
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Cooks Illustrated recommends using a combination of oil and butter to achieve that "Box-like" type of brownie, i.e. not too cakey but not too fudgey. 1/2 cup oil, 4 tablespoons melted unsalted butter.

 
Reviewer: Sebastien's
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Tried this recipe and it was a success. Love it!

 
Reviewer: Nicole
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Excellent brownies, easy to make, must try. Baked this the first time for a party tomorrow and came out perfect, problem is husband already demolished most of it... looks like I will have to bake another tray tomorrow.

 
Reviewer: dessertqueen
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I really enjoyed these brownies. Have been looking for a good brownie recipe for years. This is it! Thanks

 
Reviewer: Rachel
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I loved them!!, i can't stop eating them!!... But i think they where undercooked... Any suggestions on how to know when they are done? Also, should i cut them into squares after they have cooled? Thanks!

 
Reviewer: Alice
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I made these for my summer charity cake sale! They were a best seller and sold in seconds!!! Really easy! Tasty, gooey and indulgent! Definetly a winner! Love this recipe, will make them again, that's for sure! Delicious! You can't stop eating them!

 
Reviewer: Caroline Withers
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This brownie is more like a chocolate lava cake. It has excellent flavor but it is very rich. Good with vanilla ice cream or some sort of fruit (cherries?)

 
Reviewer: Brian
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FYI --- this is Martha Stuarts recipe.....it is a good one but these are just barely chewy. Still looking for an even chewier solution though

 
Reviewer: khushi
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Can you give me an option for the egg..please help

 

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