Katharine Hepburn’s Brownies

Rate & Review
Print Save Recipe
A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies' Home Journal. This brownie recipe (shown in the middle), which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor.
Source: Saveur
Related Topics:
Katharine Hepburn’s Brownies Photo: Andre Baranowski

8 tbsp. unsalted butter,
   plus more for greasing
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
1⁄2 tsp. vanilla extract
1 cup roughly chopped walnuts
1⁄4 cup flour
1⁄4 tsp. fine salt

1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve.

MAKES 9 BROWNIES

This article was first published in Saveur in Issue #113

Ratings & Reviews (5)

noAvatar
There's really is no need to use a box when you have a recipe like this. They are definitely my go to brownies.
noAvatar
This is an excellent recipe. A huge hit with my family and friends.
noAvatar
i first came across this recipe in the new york cookbook, and it's been a favorite ever since.  i agree with one reviewer that you can reasonably substitute cocoa powder (the better quality the better your brownies, as with all chocolate) for the unsweetened chocolate - try 3-4 t.  i also like a handful of raisins or chopped prunes thrown in, with or without the walnuts.
noAvatar
we live in new mexico at 6000 feet, have a toddler, and wanted to try cocoa.  so, i added 1/4 c. more flour, cut out the walnuts and use hershey's cocoa and butter instead of chocolate.  i also baked for longer because of the altitude. the result was very light, fluffy and with a pleasing amount of cocoa flavor.  i've never made brownies from scratch, despite being an avid baker and cook.  now i'm hooked! 
noAvatar
i have been making them for years and they are really wonderful.

Your Rating & Review