Katharine Hepburn's Brownies
NYT: Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.
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Preheat: 325° | Yield: 12 brownies | |
Prep: 0:05 | Wait: 0:00 | Cook: 0:49 |
Ingredients
- 1/2 cup cocoa
- 1 stick butter
- 2 eggs
- 1 cup sugar
- 1/4 cup flour
- 1 cup broken-up walnuts or pecans
- 1 teaspoon vanilla
- pinch of salt
Directions
- Heat oven to 325 degrees.
- Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
- In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
- Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
Notes
- Original letter to the editor: Katherine Hepburn's Brownies
- “This has been my go-to brownie recipe for 30 years. In the ’80s, an acquaintance in Germany to whom I brought some of the brownies, and who considered herself a great cook, asked for the recipe but was never able to get it to work. She kept asking me what she was doing wrong and I was never able to solve her problem. Eventually, she moved to the U.S. and stole my husband!” (Sydne Newberry's comment, one of the best recipe comments ever.)
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