Katharine Hepburn Brownies: Preheat oven to 325 degrees F (165
degrees C) and place rack in center of oven. Butter an 8 inch (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 chips (if using).
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.
These freeze very well.
Makes 16 brownies.
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Katharine Hepburn Brownies:
(60 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted
butter, cut into pieces
1 cup (200 grams) granulated white
2 large eggs, at room
1 teaspoon pure vanilla extract
1/4 cup (30 grams) all-purpose
1/4 teaspoon salt
1 cup (100 grams) chopped walnuts or pecans or 2/3 cup (110 grams)
chocolate chips (optional)