Katharine Hepburns Brownies
A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of Ladies Home Journal. This brownie recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of Ladies Home Journal. This brownie recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
8 tablespoons unsalted butter, plus more for greasing.
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
½ tsp. vanilla extract
1 cup roughly chopped walnuts
¼ cup flour
¼ teaspoon salt
Heat oven to 325. Grease an 8x8 baking pan with butter then line with parchment paper, greasing the paper also.
Melt the butter and the chocolate in a 2 quart sauce pan on low heat, stirring constantly with a wooden spoon over low heat. Remove from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add walnuts, flour and salt; stir until incorporated. Pour the batter into the pan and spread evenly. Bake 40-45 minutes until a toothpick inserted into the center comes out clean. Cool on a rack.
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
½ tsp. vanilla extract
1 cup roughly chopped walnuts
¼ cup flour
¼ teaspoon salt
Heat oven to 325. Grease an 8x8 baking pan with butter then line with parchment paper, greasing the paper also.
Melt the butter and the chocolate in a 2 quart sauce pan on low heat, stirring constantly with a wooden spoon over low heat. Remove from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add walnuts, flour and salt; stir until incorporated. Pour the batter into the pan and spread evenly. Bake 40-45 minutes until a toothpick inserted into the center comes out clean. Cool on a rack.