Katherine Hepburns Brownies Food

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KATHARINE HEPBURN'S BROWNIES



Katharine Hepburn's Brownies image

From "A Harried Cook's Guide to Some Fast Food" by Laurie Colwin from Endless Feasts | April 2003 edited by Ruth Reichl Modern Library

Provided by Metlantis

Categories     Dessert

Time 50m

Yield 12 small Brownies, 12 serving(s)

Number Of Ingredients 7

2 (1 ounce) unsweetened chocolate squares
1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup flour
1 cup chopped walnuts

Steps:

  • Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
  • Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
  • Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.).
  • Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
  • You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

KATHARINE HEPBURN'S BROWNIES



Katharine Hepburn's Brownies image

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. So easy, in fact, that baking a batch of these might just become part of your weekend routine.

Provided by The New York Times

Categories     easy, dessert

Time 1h

Yield 12 brownies

Number Of Ingredients 8

1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt

Steps:

  • 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.
  • In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
  • 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.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 36 milligrams, Sugar 17 grams, TransFat 0 grams

KATHARINE HEPBURN'S BROWNIES



Katharine Hepburn's Brownies image

The best recipe I have for brownies comes from a friend who got it from a magazine article about Katharine Hepburn. It is, apparently, her family's.

Provided by Ruth Reichl

Categories     Chocolate     Nut     Dessert     Bake     Quick & Easy     Spring

Number Of Ingredients 8

1 stick (8 tablespoons) butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts (optional)

Steps:

  • 1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
  • 2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
  • 3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)
  • 4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
  • You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

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