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Katharine Hepburn Brownies
are named after the famous actor. The story goes that gossip columnist Liz Smith got the recipe from the actress to publish in her column.
That was about 25 years ago and since then these brownies have only grown in
popularity. This brownie recipe appears in countless
cookbooks and with good reason. They are delicious. While the top
crust is dry and cracked, underneath they are sweet, moist, and chewy, with a
pleasing chocolate flavor. You can eat them
warm, at room temperature, or even cold.
These brownies are made in one
bowl. You can mix the ingredients together with a wire whisk or you can use a
handheld electric mixer. The brownies are made with unsweetened chocolate, which
is also known as baking, plain or bitter chocolate. It
is chocolate in its rawest form and this means that unsweetened chocolate is just ground cocoa nibs that
have been refined and
contain between 50-55% cocoa butter (cacao fat). This type of chocolate contains no sugar so it has
a strong, bitter taste that is used in cooking and baking but is never eaten out
of hand. You can use the unsweetened chocolate from
your local grocery store that is sold in a box of individually wrapped one-ounce
squares but I prefer using Scharffen Berger
for its superior flavor. You can find it in most
specialty food stores. Finally,
there is always the debate of whether brownies should contain nuts. It is really
a personal choice so you can add them or leave them out as you choose.
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