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, which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor.
- 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
- 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.
- 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.