Katharine Hepburn Brownies

This recipe I found from Joy of Baking’s … I am a big fan of Stephanie’s recipes collections.

These brownies are named after the famous and gorgeous Katherine Hepburn because a journalist got the recipe directly from her.

They are delicious while the top crust is dry and cracked. Underneath are sweet, moist and chewy with a nice chocolate flavour.

I N G R E D I E N T S

  • 60gr unsweetened chocolate, coarsely chopped
  • 113gr unsalted butter, cut into pieces
  • 200 gr granulated white sugar
  • 2 large eggs, at room temperature
  • 1tsp pure vanilla extract
  • 30gr all-purpose flour
  • 1/4tsp salt
  • 100gr chopped walnuts or pecans or almonds
  • 110gr chocolate chips

H O W T O P R E P A R E

  • Preheat oven to 165 degrees C and place rack in center of oven. 
  • Butter 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 chip
  • 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.
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