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Katharine Hepburn Brownies

Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter an 8 inch (20 cm) square baking pan and line the bottom of the pan with parchment paper. 

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir, or whisk, in the sugar. Next, stir in the vanilla extract. Whisk in the eggs, one at a time. Finally, stir in the flour, salt and chopped nuts or chocolate chips (if using).

Pour into the prepared pan and bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and let cool on a wire rack. Then cover and place in the refrigerator overnight. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

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Katharine Hepburn Brownies:

2 ounces (60 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/4 cup (30 grams) all-purpose flour

1/4 teaspoon salt

1 cup (100 grams) chopped walnuts or pecans or 2/3 cup (110 grams) chocolate chips (optional)