Katharine Hepburn’s brownie recipe has been shared for decades for good reason. The brownies are ultra fudgy, have a perfectly crackly top, and come together with basic pantry ingredients.
You might also like my favorite flourless chocolate cake, cosmic brownie cookies, or Nutella cookies.
If you haven't watched Bringing Up Baby, here's your sign. Katharine Hepburn is an absolute icon. When I stumbled across this recipe, I knew I had to try it. It was featured in Ladies' Home Journal in 1975 and in a letter to the editor of the New York Times shortly after her death in 2003. If you’re looking for a rich, chocolatey brownie that’s simple, classic, and absolutely foolproof, this is it. No frosting, no extras—just pure chocolate goodness. My family agrees that these are the best homemade brownies.
Why I Like This Recipe
- Super fudgy texture. These brownies are dense, rich, and melt-in-your-mouth soft, exactly what a brownie should be. The top and edges are crackly, and the less flour you use, the fudgier the brownie's inside. This recipe only calls for ¼ cup of flour!
- Simple pantry ingredients. You likely have everything you need already—no fancy chocolate or specialty items required.
- Quick and easy to make. One pot, minimal prep, and ready in under an hour.
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Tips and Tricks
- Runny batter. The brownie batter is much thinner than that of most boxed-mix or homemade brownie recipes. Don't worry, you didn't do anything wrong. I've made these multiple times, and the batter is supposed to be this way.
- Use parchment paper. Makes removing and slicing brownies much easier (and cleaner!).
- Customize the mix-ins. Swap walnuts for chocolate chips, pecans, or leave them out entirely.
- Let them cool completely. This helps the brownies firm up and gives you cleaner cuts. Remember, these are fudgy and soft. They are best eaten with a fork until they've had time to really set up.
Ingredients
- Unsweetened baking chocolate or cocoa powder: I like that you can use either without making any modifications. I used choppped up chocolate.
- Butter: Adds richness and moisture for that signature fudgy texture.
- Granulated Sugar: Sweetens the brownies and helps create that shiny, crackly top.
- Eggs: Bind everything together and provide structure while keeping the brownies soft.
- Flour: Just enough to hold the brownies together without making them cakey.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- Salt: Just a pinch to balance the sweetness and deepen the flavor.
- Walnuts: Optional, but I love adding nuts to brownies for crunch and contrast with the fudgy base.
See the recipe card for full information on ingredients and quantities.
How To Make Katharine Hepburn Brownies
Step 1: Heat the butter and chocolate in a saucepan over low heat until the butter melts. Stir/whisk continuously. Remove from the heat and continue to whisk until smooth.
Step 2: Add sugar, vanilla, and eggs. Whisk. Add flour and salt. Whisk until smooth.
Step 3: Stir in nuts.
Step 4: The mixture will be runny. This is normal.
Step 5: Pour brownie batter into a prepared 8"x8" baking dish.
Step 6: Bake at 325 degrees for 40 minutes or until a toothpick inserted comes out clean.
Step 7: Allow brownies to cool completely in the pan before cutting into squares.
Brownie FAQs
These are definitely fudgy brownies. They are dense, rich, and moist with a soft center.
Absolutely! The walnuts are completely optional and can be left out.
Yes! Double the ingredients and bake in a 9x13-inch pan. You may need to add a few extra minutes to the bake time.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
More Brownie Recipes To Make
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Katharine Hepburn's Brownie Recipe
Ingredients
- 2 ounces unsweetened baker's chocolate or ½ cup unsweetened baking cocoa
- ½ cup butter 1 stick, salted or unsalted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all purpose flour
- pinch salt
- 1 cup walnuts or pecans chopped
Instructions
- Preheat oven to 325 degrees. Grease (or line with parchment paper) a 8x8 square baking pan.
- If using baker's chocolate, chop it into small pieces.
- Melt butter and chocolate in a saucepan on low heat. Stir constantly. Remove from the heat once the butter has melted, and keep stirring until the mixture is smooth.
- Add sugar, vanilla, and eggs. Whisk until smooth.
- Whisk in flour and salt.
- Stir in walnuts.
- Pour batter into the prepared baking dish.
- Bake brownies for 40 minutes or until a toothpick inserted comes out clean. Allow brownies to cool completely before cutting.
Notes
- Chocolate: You can use ½ baking cocoa or 2 ounces unsweetened baker's chocolate.
- Runny batter. The brownie batter is much thinner than that of most boxed-mix or homemade brownie recipes. Don't worry, you didn't do anything wrong. I've made these multiple times, and the batter is supposed to be this way.
- Use parchment paper. Makes removing and slicing brownies much easier (and cleaner!).
- Customize the mix-ins. Swap walnuts for chocolate chips, pecans, or leave them out entirely.
- Let them cool completely. This helps the brownies firm up and gives you cleaner cuts.
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