This is supposed to be Katharine Hepburn’s family recipe for brownies. It was published along with an interview of the actress in the August 1975 issue of The Ladies’ Home Journal. It uses very little flour which yields dense, fudgy brownies. I added chocolate chips and pecans and they were worthy of an Oscar.
Katharine Hepburn’s Brownies
8 tablespoons butter
2 (1-ounce) squares unsweetened chocolate
1 cup sugar
1/2 teaspoon vanilla
1/4 cup all-purpose flour (increase to 1/2 cup for less fudgy brownies)
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts or pecans (optional)
1. Melt together butter and chocolate then take the saucepan off the heat. (You can also do this in microwave in 30 second intervals stirring until smooth)
2. Stir in sugar then add eggs and the vanilla. Mix well.
3. Stir in flour and salt. Add the chocolate chips and nuts and mix well.
4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes (start checking at the 30 minute mark).
5. Cut into squares.
Makes 12 brownies
Recipe slightly adapted from Epicurious
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