Brownie Recipe

 I'm one of those folks who is perpetually on the lookout for the ideal brownie recipe. I've experimented with numerous recipes and have yet to discover my optimum. I want a glossy top, a fudgy (but not undercooked or gooey!) center, and an abundance of chocolate taste.

My coworker Andrea recently shared me an Instagram snapshot of Katharine Hepburn's cookie recipe, recommending that I try them next. They appeared to have a fluid, molten-like texture — almost as if they were made without flour. I was fascinated and felt I had to give them a try, especially after hearing so many positive reviews. Is this the recipe that will put an end to my search? This is what occurred when I baked a batch.

The Recipe for Katharine Hepburn's Favorite Brownie

The best part about this recipe is how straightforward it is to prepare. To begin, melt butter and cocoa powder in a pot. Remove from the heat and whisk in the sugar, followed by the eggs and vanilla extract. Combine 1/4 cup all-purpose flour, a pinch of salt, and chopped walnuts in a medium mixing bowl until a thick batter forms. Fill a buttered 8-inch square baking sheet halfway with batter and bake until a toothpick inserted in the center comes out clean. That is all!

My Unflinching Assessment on Katharine Hepburn's Favorite Brownie Recipe

These brownies are extremely gooey, fudgey, and dense. If you want your brownies with a thick, slightly undercooked texture, these are ideal. Indeed, they were so fudgy that slicing them without smushing them proved impossible. Even after allowing them to sit out in the open overnight, they remained quite sticky.

Their flavor is rather typical, with just enough sweetness from the chocolate. They lacked a glittering top, which was disappointing, but they were still tasty. The nuts helped to balance out the brownies' richness and offered a flash of contrasting texture.

In general, I thought they were adequate, but not exceptional. The flavor was quite consistent with that of a boxed brownie mix. Personally, I dislike brownies that are this fudge-like, and so would not make these again. However, if you're a brownie lover who prefers a super-decadent, gooey texture, you'll want to prepare these immediately.

How to Make Katharine Hepburn's Favorite Brownie Recipe in Four Easy Steps

Before you enter the kitchen, bear the following suggestions in mind.

Preheat oven to 350°F. Line a baking tray with parchment paper. Along with buttering the baking pan, I recommend lining it with parchment paper and allowing a two-inch overhang on two sides. This will assist you in lifting out the baked brownies, which will make slicing them much easier.

Season the batter well with salt. Although the recipe calls for merely a pinch of salt, I believe that closer to 3/4 teaspoon kosher salt is the optimum quantity to help balance the chocolate's sweetness.

If nuts are not your thing, omit them. Because I'm not a huge fan of nuts in my brownies, I'd definitely leave them out if I cooked these again. Chocolate chips, pretzels, or peanut butter chips would all work well in place of the chocolate chips.

Allow several hours for cooling before cutting. Due to the lack of flour in these brownies, they are quite sticky and difficult to cut. I allowed mine to cool for approximately 4 hours at room temperature before cutting and sprayed my knife with nonstick cooking spray to make things simpler.