Katharine Hepburn Brownies

 

I can remember the first time I tasted a brownie. In my mind, heaven no longer consisted of streets of gold --it was paved with delicious chewy chocolate brownies!!

Years later, when store bought brownies and brownie mixes hit the supermarket shelves, I always felt let down after tasting them.  They were a gooey chocolate mess. 

In 2003, Gourmet magazine published a recipe for brownies- It was a recipe originating from the beloved actress, Katharine Hepburn. Intrigued, I baked a batch that evening. 

I have never tried another brownie recipe since. These are so simple to mix and bake. They have a wonderful crunchy top crust and a delectable chewy interior. You just HAVE to try them!

Katharine Hepburn Brownies

Ingredients:

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) I sometimes use pecans too.

1. In a saucepan, melt together butter and  unsweetened chocolate;

take the saucepan off the heat.

 

2. Stir in sugar, then eggs.

 

3. Stir in flour.

 

4. Add chopped walnuts ( or pecans, if you choose) with vanilla.

 

5. Pour into a buttered and floured 8x8" square baking pan.

 

6. Bake in 325 degree oven for 35-40 minutes.

I serve them warm with ice cream for my hubby.

That's the way he loves them!

 

But they are just as wonderful cooled completely and eaten solo!

 

However you choose to eat them, these brownies are always a treat!

For the original recipe, go to

 Epicurious - Katharine Hepburn Brownies

Photography by Jacque Benson
2011
The photos may not be republished or reproduced in any manner without the expressed permission of the author.

Mocha Chip Meringues

These are Amazing!!

Makes 48..

3/4 cup sugar

1 tablespoon cornstarch

3 large egg whites, room temperature

1/4 teaspoon salt

1 teaspoon instant espresso powder

3 tablespoons unsweetened cocoa powder

1/2 cup semisweet chocolate chips

Directions:

Preheat oven to 300 degrees, with racks in upper and lower thirds.

Line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk together sugar and cornstarch; set aside.

In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy.

Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).

Add espresso powder and cocoa; beat until well blended.

With a rubber spatula, fold in chocolate chips.

Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart.

Bake until crisp, about 40 minutes, rotating sheets halfway through.

Cool completely on sheets, about 20 minutes.

Martha Stewart Recipe..
Photography by Diane Marks. 2010. All rights reserved.