With all the hoopla surrounding the Acadamy Awards this weekend, I wanted to make something appropriate for the occasion and worthy of an Oscar.
I think I nailed it with Katherine Hepburn’s Brownies. Wow.
As she is one of the greatest stars in the history of American Cinema, these brownies garnered their own spotlight in my kitchen. This recipe accompanied a 1975 Ladies Home Journal interview with Katherine Hepburn and was revitalized by Saveur.
I have always loved Katherine Hepburn, seeing her as utterly fearless in her performances, spoken words and actions. I wish I had a diminutive amount of her nerve.
It makes complete sense she eloquently embraced her role in the 1967 contoversial film, Guess Who’s Coming to Dinner. I loved that movie as well as my other Hepburn fave, African Queen. Her dynamic performances were legendary.
So back to the recipe…what intrigued me most about these brownies was the scant amount of flour used in the process – only a quarter cup. Who isn’t trying to cut out white flour? And as you can see by the fudgeladen photo…a larger amount of flour was not missed.
Overall, these brownies were amazing. Bravo Katherine, these were damn good. Can’t you hear her saying that?
Let’s make them…they are a cinch…put together in minutes in one saucepan and tossed in the oven….so simple. I can even picture Katherine slamming around in the kitchen proclaiming she doesn’t have time for a more complicated recipe. At least that’s how I imagine it.
Here’s what you will need: Unsalted butter, unsweetened chocolate, granulated sugar, eggs, vanilla extract, walnuts, flour and table salt.
This recipe calls for unsweetened chocolate. Obviously the better quality chocolate you use, the better your brownies will taste. For unsweetened chocolate, I always use Scharffen Berger 99{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao. It gives a fuller flavor than your regular Hershey’s or supermarket brand. There really is a difference.
In a 2-quart saucepan over low-heat, melt 1/2 cup unsalted butter with 2 ounces unsweetened chocolate, stirring constantly with a wooden spoon. Remove the pan from the heat and stir in 1 cup sugar.
Stir in 2 eggs and 1/2 teaspoon vanilla extract to make a smooth batter.
Add 1 cup walnuts, 1/4 cup flour and 1/4 teaspoon table salt; stir until incorporated.
Prepare an 8″ x 8′ baking dish by greasing it with butter. Then line the pan with parchment paper and grease it as well. Pour the batter into the lined dish and spread evenly.
Bake in a 325 degree oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
Since you have lined your pan with parchment you can immediately remove the brownies from the dish, leaving them to cool.
When cooled, cut into nine squares and serve.
Sheer and utter bliss will come to those who make these.
Remember, these hardly have any flour so they are practically diet food.
Perfection.
Katherine Hepburn’s Brownies
1/2 cup unsalted butter, plus more for greasing
2 ounces good quality unsweetened chocolate
1 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup roughly chopped walnuts
1/4 cup all-purpose flour
1/4 teaspoon table salt
In a 2-quart saucepan over low-heat, melt butter with unsweetened chocolate, stirring constantly with a wooden spoon. Remove the pan from the heat and stir in sugar. Stir in eggs and vanilla extract to make into a smooth batter. Add walnuts, flour and salt; stir until incorporated.
Prepare an 8″ x 8′ baking dish by greasing it with butter. Then line the pan with parchment paper and grease it as well. Pour the batter into the lined dish and spread evenly.
Bake in a 325 degree oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
Since you have lined your pan with parchment you can immediately remove the brownies from the dish, leaving them to cool.
When cooled, cut into nine squares and serve.
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