Katharine Hepburn’s Brownies

Katharine Hepburn’s Brownies

from cooking.nytimes.com

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. (Watch the video of <a href="https://youtu.be/vBySJoleYwM">Vaughn Vreeland making Katharine Hepburn’s brownies here</a>.)

Ingredients

  • 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

Directions

  1. 1

    Heat oven to 325 degrees.

  2. 2

    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.

  3. 3

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

  4. 4

    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.