Julia Child’s Brownies Are My Favorite—They Are "Literally Perfect"

Chocolate cake was always one of my favorite desserts growing up. It’s what I requested for my birthday, and it was my response whenever my mom asked, “What dessert should I make?” Then, in my 20s, I had the most delicious brownie that completely shifted my opinion. It was Julia Child’s brownie recipe, so I’m now the biggest fan of it.  

Julia Child’s Brownie Backstory

I’m convinced that once you eat something incredible, the memory of eating it stays imprinted in your mind forever. I remember my Julia Child brownie moment like it was yesterday. A co-worker's husband worked at a bakery, and she would often bring in treats for us to enjoy. Usually, the treats were from the bakery, but sometimes her husband would bake from his cookbooks. Baking With Julia was one of his favorites, and he sent a box of brownies made with her recipe for us to sample.

When my coworker opened the box, I could immediately smell the chocolate and butter. I knew I was going to like what I was about to eat. I was right. The top was crackled, and the interior was ooey-gooey perfection. I savored each bite and then promptly asked for the recipe. I’ve been making Child’s brownies ever since. 

How To Make Julia Child’s Brownies

For Julia's brownie recipe, you'll need the following ingredients:

• 1 1/4 cups sifted all-purpose flour
• 1 teaspoon salt
• 2 sticks (8 ounces) unsalted butter
• 4 ounces unsweetened chocolate, finely chopped
• 2 ounces bittersweet chocolate, finely chopped
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature

Be prepared to get some dishes dirty, because Child’s recipe, although delicious, requires more steps than your average brownie recipe. First, mix together the flour and salt. Next, melt the butter with both the unsweetened and bittersweet chocolate. Once that’s melted, add one cup of the sugar and the vanilla extract.

In a separate, large bowl whisk the eggs with the remaining one cup of sugar until the sugar is dissolved. Slowly add half of the egg mixture to the chocolate mixture, then continue whipping the other half until thick, pale, and doubled in volume (this is easily accomplished in a stand mixer with the whisk attachment). Fold the whipped eggs into the chocolate mixture, followed by the flour mixture.

Pour the batter into a nine-inch-square baking dish and bake at 350°F until just done, about 25 minutes.

Tips for Making Julia Child’s Brownies

Julia's recipe is literally perfect, but I do have some advice for making these brownies.

• Read the recipe through a few times. There are many steps in this recipe, and things can get confusing fast, but not if you read the directions before you get started. This is great advice for any recipe.
• Prep ingredients and equipment before you get started. Having the ingredients measured and the bowls and other mixing materials and bakeware ready means you can work quickly and efficiently.
• Buy the good chocolate. Beyond technique, it’s the chocolate that elevates these brownies. I’m a big fan of Guittard baking bars, but I also like Hu and Callebaut.
• Test for doneness like a pro. Follow Julia’s guide: check the brownies at the 23-minute mark, cutting into the middle to see “how things are progressing.” If the thought of cutting into the center of your hot brownie scares you, do as I do—gently shake the pan, and if it jiggles like Jell-O, it needs more time. Put it back in and check every three minutes until the brownies are set. I also insert a toothpick in the center, and if it doesn’t have wet batter stuck to it, I know it’s ready. I err on the side of more done, and it’s never failed me. I usually pull out the brownies after about 30 minutes.