Friday Cooking – Katharine Hepburn’s Brownies

I’ve been making Katharine Hepburn’s brownies for fifteen years, more or less, and I got the original recipe from a cookbook on chocolate that someone gave me for my birthday (the tart from the book is another favorite but that’s another day 😊). Over the last 15 years I have moved 5 times and somewhere along the way I misplaced the book. I was saddened because I loved that brownie recipe. Happily, I found it once more on the internet! It’s everywhere! I made it for my family this Valentine’s and as usual it was devoured in no time.

These brownies don’t use much flour, and uses chopped chocolate rather than powdered chocolate, so the end product is gooey and not very tall, but it is incredibly decadent. Give it a try and let me know what you think. One suggestion, use a high quality chocolate like Guittard. They are good alone or slightly warm with a bit of ice cream. 😋

INGREDIENTS

• 1 stick (8 tablespoons) butter

• 2 squares (2 oz.) unsweetened chocolate (such as Guittard or Dagoba Organic)

• 1 cup sugar

• 2 eggs

• 1/2 teaspoon vanilla

• 1/4 cup all-purpose flour

• 1/4 teaspoon salt

• 1 cup chopped walnuts (optional)

PREPARATION

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. 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.)

4. 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.

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