Katharine Hepburn's Brownies

Katharine Hepburn's Brownies created by CIndytc

From "A Harried Cook's Guide to Some Fast Food" by Laurie Colwin from Endless Feasts | April 2003 edited by Ruth Reichl Modern Library

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
  • Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
  • Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.).
  • Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
  • You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.
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"From "A Harried Cook's Guide to Some Fast Food" by Laurie Colwin from Endless Feasts | April 2003 edited by Ruth Reichl Modern Library"

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  1. CIndytc
    Katharine Hepburn's Brownies Created by CIndytc
  2. CIndytc
    Great gooey chewy brownies! I doubled recipe and glad I did! Made for PAC fall 2012
  3. waynejohn1234
    Wonderful true brownie. Have had this recipe for many years and found that it is important to use unsalted butter, as written. If directions are followed exactly noone should have a problem with them. They do make a thinner square.
  4. Marcea Pfarner
    OMG!! These are the best Brownies ever!!! I served these warm with some cherries and whip cream!!
  5. mapaklenk
    I've been cooking these for quite a while and they are a very moist and delicious brownie. I first found the recipe years ago in a magazine interview of Ms. Hepburn - her instructions re #2 here were to "beat like mad." It always seemed unusual that this only has 1/4 cup of flour, but it works well.
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