From Baking with Julia by Dorie Greenspan and Julia Child Excerpt from the book, by Julia Child: 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.�