Katharine Hepburn’s brownies

Tori Avey | February 22, 2013

• 2 squares (2 oz.) unsweetened baker’s chocolate
• 1 stick (1/2 cup) unsalted butter
• 1 cup sugar
• 2 eggs
• 1/4 cup flour
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup roughly chopped walnuts or pecans

1. Melt butter with the chocolate together in a heavy saucepan over medium-low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt, and walnuts. Mix well. Pour into a well-buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Do not overbake. Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp, wet knife and a spatula to help them loosen from the baking dish.

Tips/Techniques: You will also need a 8×8 inch baking dish.