The best brownies: Julia Child's Amazing Brownie Recipe (2024)

FAQs

What was Julia Child's favorite food? ›

Julia Child's Favorite Roast Chicken

Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices, and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture. If you do want chewy brownies and it's not mentioned in your recipe, add 3-4 tbsp of brown sugar in the end for beautifully chewy brownies!

Red meat, big salads, tea, butterscotch pudding, ice cream, meatloaf, homemade cookies… those were some of Katharine Hepburn's most favorite foods.

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Julia Child's Reine De Saba (Queen of Sheba) Cake.

The butter Julia Child undoubtedly preferred was, of course, French butter. She'd learned virtually everything she knew in France where butter is king. French butter has a nuttiness and a tang that American butter just doesn't. There is a difference in the butterfat content of just 2 percent.

Adding Too Much Fat to the Recipe

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

I didn't use enough butter in this batch and it muted the flavor of the brownies. I thought less butter would have made these brownies less mushy than their counterparts, but they were just as soft in the center and held onto their chewy edges.

Sugar Bloom: This occurs when moisture condenses on the surface of the baked goods and dissolves some of the sugar, which later re-crystallizes into small white spots as the moisture evaporates. It is more common in baked goods with high sugar content.

What does adding an extra egg to brownie mix do? ›

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Alice Medrich, author of Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate, writes that “refrigerating the brownie batter in the pan for several hours, or as long as two days before baking, wreaks enormous transformations: it improves the top gloss and crustiness, and it also blends the flavors so ...

Brownie recipes traditionally call for water as it serves as a neutral liquid that hydrates the dry ingredients. However, using milk instead of water can impart a creamier texture and richer flavor to your brownies. The milk's fat content adds a smoothness that water cannot provide, resulting in a more indulgent treat.

They received their name from the fact that they are usually described as brown-skinned and completely covered in hair. In the earliest traditions, brownies are either the same size as humans or sometimes larger, but, in later accounts, they are described as "small, wizened, and shaggy".

brownie, in English and Scottish folklore, a small, industrious fairy or hobgoblin believed to inhabit houses and barns. Rarely seen, he was often heard at night, cleaning and doing housework; he also sometimes mischievously disarranged rooms.

They're called blondies because they lack the brown cocoa powder of brownies. They're blonde with vanilla and brown sugar, not brown.

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