Katharine Hepburn Brownies

      This recipe excerpted from The Secret Lives of Baked Goods by Jessie Oleson Moore


      • 1/4 cup all-purpose flour

      • 1/4 teaspoon salt

      • 2 ounces unsweetened chocolate, finely chopped (about 1/4 cup)

      • 1/2 cup (1 stick) unsalted butter, cut into small pieces, at room temperature

      • 1 cup sugar

      • 2 large eggs, lightly beaten

      • 1/2 teaspoon vanilla extract

      • 1 cup chopped, toasted walnuts (pecans or hazelnuts also work well)


      1. Preheat oven to 325 degrees F. Grease the bottom and sides of an 8-inch square baking pan.

      2. In a medium bowl, sift together the flour and salt. Set aside.

      3. In a large saucepan over low heat, melt the chocolate and butter, stirring to make sure the chocolate doesn't stick or burn.

      4. Once melted, remove from the heat and add the sugar, stirring until fully incorporated. Add the eggs and vanilla, beating by hand with a wooden spoon until fully incorporated.

      5. Using a wooden spoon, stir in the flour mixture until fully incorporated. Fold in the nuts.

      6. Spoon the batter into your prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean; it is better to err on slightly under-baked (rather than over-baked) as this will ensure a chewy texture.

      7. Cool completely. Cut into 16 squares and serve.