Katharine Hepburn's Brownie Recipe
Katharine Hepburn’s brownie recipe has been shared for decades. Ultra fudgy, with a perfectly crackly top, they are truly delicious!
Servings: 9 brownies
Calories: 291kcal
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.
Video
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.
Nutrition
Calories: 291kcal | Carbohydrates: 27g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 97mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 378IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg
