Could I possibly find another brownie recipe that I desperately need to try? I have a whole file with brownie recipes dating back to when I was first clipping recipes back when I was in middle school.
The pages are yellowed and frayed. But I save every one of those recipes because I’m sentimental like that. Here is a brownie recipe I’ve had my eye on for quite a few years. I’m not sure why I didn’t make them, but I’m pretty happy I finally did! It’s a recipe that accompanied a 1975 Ladies Home Journal interview with the amazing actress Katherine Hepburn and it was republished by Saveur. It was apparently a family recipe of the iconic Ms. Hepburn.
I was intrigued by the minimal amount of flour in the recipe and by the ease of the recipe. Intrigued for years, it was about time I made these brownies. What took me so long?
These are melt in your mouth kind of brownies.
The sort of brownies that you sneak another one of while the kids aren’t looking.
These brownies are dangerous. Very dangerous.
Katherine Hepburn’s Brownies
8 tbps unsalted butter
2 oz. unsweetened chocolate
2 tablespoons brewed espresso
1 cup sugar
2 eggs, beaten
1/2 tsp. vanilla extract
1/4 cup flour
Preheat the oven to 325°F . Butter an 8-inch square baking pan. Line the pan with parchment paper; set aside.
Melt the butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly. Stir in the espresso (or coffee). Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the flour, salt, and stir until incorporated.
Pour the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes (i checked mine at about 38 minutes and they were done. Every oven is different so you may want to check yours at around 35 minutes).
Let cool on a rack. Cut into squares and serve.