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Thursday, April 24, 2014

Katharine Hepburn Brownies

This recipe was given to the New York Times by a neighbor of Katharine Hepburn. The story is that they had made her brownies... and she told them. “Too much flour! And don’t overbake them! They should be moist, not cakey!” After making these brownies I would have to agree with her.

This recipe is really simple to make, and only takes a few minutes and one pan. When they come out of the oven they smell absolutely amazing... and it is almost impossible to wait for them to cool.

I have to warn you though that if you don't wait for them to cool they will be ABSOLUTELY delicious... but they will crumble into a big pile on your plate. If you are just satisfying that chocolate craving ,this is perfectly acceptable. However its not as fun if you are trying to get pictures for your blog. Then you have to wait....

We ended up eating a couple of crumbled brownies and I saved the rest of the pan to take pictures of today.

Katharine Hepburn Brownies

  • 2 oz unsweetened chocolate
  • 1/2 cup (1 stick) unsalted butter
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup flour
  • 1 cup walnuts, chopped
  • 1 tsp vanilla
  • 1/8 tsp salt
Cooking Directions
  1. Grease a 9X9 square pan.
  2. Preheat the oven to 325 degrees.
  3. Break up the chocolate into small pieces, and add to a large saucepan with the butter.
  4. Heat the chocolate and butter over low heat until completely melted.
  5. Remove from the heat and allow it to cool for a few minutes.
  6. Add the eggs, one at a time.
  7. Then mix in the sugar, flour, nuts, vanilla, and salt.
  8. Pour the batter into the prepared pan.
  9. Bake for 40 minutes.
  10. The brownies will be gooey and moist when they come out of the oven.
Recipe adapted from the New York Times.

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Chocolate Mint Brownies