Katharine Hepburn’s Brownies
Description
YIELD: 12 Brownies
TIME: 45 Minutes
Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it’s super easy to make.
Ingredients
FOR THE SCONES:
- ½ cup cocoa
- ½ cup butter (1 stick)
- 2 eggs
- 1 cup sugar
- ¼ cup flour
- 1 cup chopped or broken-up walnuts or pecans
- 1 teaspoon vanilla
- Pinch of salt
Preparation
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Heat oven to 325 degrees. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
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In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
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Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.