Katherine Hepburn’s Brownies (AKA, the easiest, most delicious brownies you’ll ever make)

I’m shamelessly stealing this recipe from Lori Longbotham’s Luscious Chocolate Desserts. Or, according to the Food Blog Alliance-Recipe Attribution (see my blogroll), I’m adapting it.  Ms. Longbotham adapted the recipe from Katherine Hepburn’s recipe published in Family Circle many years ago. Upon doing a little research, I found that Mrs. Hepburn’s brownies are quite famous and this recipe is everywhere including epicurious, saveur, and the joy of baking. Well, Katherine, these brownies are indeed deserving of the attention.  I actually keep the ingredients for them in my kitchen at all times. I really love salty sweets, so I use Kosher salt in this recipe so that every now and then I get that perfect salty sweet bite.

Katherine Hepburn’s Brownies

1 stick unsalted butter

2 ounces unsweetened chocolate

1 cup of sugar

2 eggs slightly beaten

1/2 teaspoon vanilla extract

1/4 cup flour

1/4 teaspoon salt

1 cup chopped walnuts

Pre-heat oven to 325. Butter and flour an 8×8 glass baking dish. Melt the butter and chocolate together  in a glass bowl over a pot of simmering water, stirring until smooth.  Remove from heat and add the sugar, eggs, and vanilla and stir until well blended.  Add the flour and salt and stir until blended.  Fold in walnuts and transfer to prepared baking dish. Bake for 40 minutes (or until toothpick inserted in the center comes out not wet, but sticky, with only a few crumbs).  Cool completely in the dish on wire rack. If you’ve got time, chill and then slice!

Mrs. Hepburn, baking extraordinaire

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