Katharine Hepburn’s Brownies
Credit: André 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
I love fudgy thick brownies, but these weren't them. I have a truffle brownie recipe from the food network website that I much prefer to these for fudgy brownies.