Katharine Hepburn Brownies

Did anyone else just assume that Katharine and Audrey were related? I was under the impression that the two legendary actresses were sisters, oops!

On Wednesdays, the Montreal Gazette publishes a food section. Last week, the paper featured a brownie recipe by the late Katharine Hepburn. Turns out she was famous for this recipe as well as the characters she portrayed onscreen. This recipe originally appeared alongside an interview with the American Hepburn in the August 1975 issue of The Ladies’ Home Journal. This is a great brownie recipe to have in your arsenal. These brownies are thin and fudgy. They are oh so chocolaty and have the requisite crackling crust that all great brownies should have.


Bon appétit!

Recipe Source: Katharine Hepburn via Saveur

Yields 9 brownies

8 tbsp. (1 stick) unsalted butter
2 oz. unsweetened chocolate
1 cup granulated sugar
2 eggs
1/2 tsp. pure vanilla extract
1 cup walnuts, roughly chopped (I did not use any)
1/4 cup all-purpose flour
1/4 tsp. salt

1) Preheat the oven to 325F.
2) Butter an 8-inch square baking pan and line it with parchment paper.
3) Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water.
4) Remove the bowl from the heat.
5) Whisk in the sugar.
6) Add the eggs, one at a time.
7) Add the vanilla.
8) Use a spatula to fold in the flour, salt and walnuts.
9) Pour the batter into the prepared pan.
10) Bake for 40 to 45 minutes, until a toothpick inserted in the centre comes out clean.
11) Transfer the pan to a wire rack and let cool completely before slicing.

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