Katharine Hepburn’s Brownies

From the woman who said, “If you obey all the rules, you miss all the fun.” She had many talents, it seems. Thanks to the New York Times sharing her recipe, I would argue that brownies might actually be her specialty. With only 1/4 cup of flour, these are the richest, fudgiest, and crackliest of them all. And, they are effortless (to make, and to eat!).

Katharine Hepburn’s Brownies
From NYT Cooking
Makes 16 Brownies

½ cup cocoa
½ cup butter (1 stick)
2 eggs
1 cup sugar
¼ cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt

Heat oven to 325 degrees. 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. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined. 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.

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