Katharine Hepburn’s Brownies
- Yield: 8 (16 brownies) 1x
Ingredients
Scale
- 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 – 1 cup chopped nuts (walnuts or pecans) – optional
- 2 ounces unsweetened chocolate, coarsely chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs, beaten
- powdered sugar for garnish
Instructions
- Preheat oven to 325 degrees. Grease and flour an 8-inch square baking dish.
- In a small mixing bowl, stir together the flour, salt and nuts (if using). Set aside.
- Melt the chocolate and butter in the top of a double boiler over simmering water just until melted. Remove from heat, let cool a bit (so you don’t cook the eggs) and stir in the 1 cup sugar, then the vanilla and eggs. Stir until well blended. Finally, stir in the flour and nut mixture.
- Pour into the prepared pan and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Sift powdered sugar over the top. Serve at room temperature.
Notes
Make ahead: The brownies can be baked and frozen for up to 6 months.
Find it online: https://www.seasonedkitchen.com/katharine-hepburns-brownies