I have to admit that I was intrigued when I first came across a recipe for Katharine Hepburn brownies. I actually had never heard of them up until just a few weeks ago. I think my eyes lit up when I saw the pictures of moist brownies full of chopped walnuts. I just love brownies packed with nuts. When I came across this recipe, I really think it was the chopped walnuts, along with the fudgy interior of the brownies themselves, that sold me. Now I understand why Katharine Hepburn cherished her family’s brownie recipe so much.
When I entered my apartment building earlier this evening, there were a few people handing out brownies and trying to promote a local business. Although I usually have a hard time turning away any baked goods, I said no, knowing that I had my own homemade brownies upstairs. I have a feeling that these Katharine Hepburn brownies were much better than anything they were handing out.
- ½ cup (1 stick) unsalted butter, cut into small chunks
- 2 oz. unsweetened chocolate, finely chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- ¼ tsp salt
- 1 cup chopped walnuts
- Preheat the oven to 325 degrees F. Line an 8x8 inch baking pan with parchment paper and set aside.
- Place the butter and chocolate in a large heatproof bowl set over a small saucepan of barely simmering water. Stir occasionally until completely melted and smooth. Remove the bowl from the heat.
- Add the sugar to the bowl and whisk until combined. Add the eggs and vanilla. Continue to whisk until fully incorporated. Using a rubber spatula, gently fold in the flour, salt and chopped walnuts. Mix until just combined.
- Pour the batter into the prepared baking pan. Bake for about 40-50 minutes or until an inserted toothpick comes out with just a few moist crumbs. Allow the pan of brownies to cool completely on a wire rack before cutting into squares.