Awhile back, I was poking around on the Internet looking for different brownie recipes when I came across one for 'Katherine Hepburn's Brownies'. Hmmm. What would they be like, I asked myself. Following the link, I found it tracked back to a New York Times food column with a basic cocoa and butter based recipe for an 8 x 8 inch pan-sized batch of chocolate bliss. A super moist and densely sweet dark brownie that's made with very little flour.
Just my kind of chocolate treat. Served with a dollop of ice cream, I could be in cocoa heaven ... so I'm making another batch of these brownies for a homecoming picnic that we're having at the house this weekend.
Katherine Hepburn’s Brownies
Makes an 8 x 8 inch pan
1 stick butter
½ c. cocoa
1 c. sugar
¼ c. flour
1 c. broken up pecans or walnuts
1 tsp. vanilla
Making the Brownies:
- Preheat the oven to 325 ° F. Grease and line an 8 x 8 inch baking pan with parchment paper.
- Melt the butter and cocoa together in a small saucepan, stirring together until smooth. Cool a bit on the counter top.
- When the coca and butter have cooled a bit, add the eggs, one at a time, stirring well until the mixture is glossy.
- Add the sugar, flour, nuts, vanilla, and salt. Stir everything in and pour into the prepared pan.
- Bake in the middle of the oven. Don’t over bake – 40 minutes, that’s all.
- Lift the paper lining out to a large cutting board. Let the brownies cool completely before trying to cut.
- Gently peel back the parchment paper. Use a long sharp knife to cut the squares.
- These are gooey and moist … place them on a platter and cover loosely.