Katharine Hepburn's Brownie Recipe
A badass recipe from a badass gal. After Ms. Hepburn died in 2003, I noticed a letter to the editor in the New York Times that included her recipe for brownies. Turns out it’s the go-to recipe for generations of brownie savvy people. Her secret? A scant quarter cup of flour. Ideal for these flour-diminished-times. And “Don’t overbake!” (cue Hepburn’s commanding voice...)
1/2 cup cocoa, 1 stick butter, 2 eggs, 1 cup sugar, 1/4 cup flour, 1 cup chopped walnuts or pecans, 1 teaspoon vanilla, pinch of salt
Preheat oven to 325 degrees. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool. Mix in eggs, one at a time. Add sugar, flour, nuts, vanilla and salt. Pour into a greased 8x8 square pan. Bake 30 minutes. ''Don't overbake!'' They should be gooey. Let cool and cut into bars.
Channel Hepburn, put on a pair of cozy socks and treat yourself to a terrific brownie.