Katharine Hepburn’s – BROWNIES

Oh . . . Today I made a bit of heaven!

Really.

They are that good.

See . . .

Today, was the first time I’ve tried this recipe.

It comes from a cookbook called “Luscious Chocolate Desserts.”

Here . . . I’ll let you get a bit closer.

 

It’s the brownie recipe with all the nuts that was actually Katharine Hepburn’s favorite. I just decided that I would add the Marshmallows and the Fudge Frosting .  I know, I know . . .Brownie recipes are a dime a dozen, and I’ve certainly tried my fair share. I’m sure you all have as well.  Trust me, you must try this recipe very soon.

This recipe . . . Calls for only 1/4 cup of flour!

*Just so you know, I added 1/2 cup of flour*

(panic set in – it just didn’t look quite right)

If you are not a NUT LOVER – leave them out, but you will probably need to add just bit more flour to compensate.

These are the perfect brownie in my opinion.

CHEWY, DENSE , FUDGY . . . Certainly NOT cake like.

I found it quite hard not to eat all the batter!

A single recipe only makes an 8″ square pan.

I will have to eat these all by myself, because my husband won’t touch them.

I ask you - How do you not like Chocolate????

Also . . . I put a whole cup of walnuts in these brownies, and so my kids will turn their noses up!

KATHARINE HEPBURN’S BROWNIES

1/2 cup (1 stick) butter

2 oz. unsweetened chocolate, chopped

*Note:  I only added 1 ounce of unsweetened chocolate

1 cup sugar

2 large eggs, slightly beaten

1 tsp. pure vanilla extract

1/4 cup all purpose flour

*Note:  I added 1/2 cup of flour

1/4 tsp. salt

1 cup walnuts, chopped

DIRECTIONS:

1.  Position a rack in the middle of the oven.  Preheat the oven to 325 degrees.  Butter and flour and 8″ square baking pan.

2.  Melt butter and chocolate in a heatproof bowl set over a saucepan of about 1 1/2″ of nearly simmering water, whisking until smooth.  Or melt in a microwave – watching closely.

3.  Remove the bowl from the heat, add the expresso powder (opt), sugar, eggs and vanilla, whisk until well blended.  Whisk in the flour and salt just until well blended.  Stir in the walnuts.  Transfer the batter to the prepared floured pan.

4.  Bake for 35 to 40 minutes, or until a wooden pick inserted in the center comes out sticky, with just a few crumbs clinging to it, but is not wet.  Do Not Overbake. The edges start to pull away from the sides of the pan as well.  Don’t over bake!

5.  Add mini marshmallows to the top of the brownies, and put back into the oven……just until they begin to melt slightly.  Don’t brown.

6.  Let Cool for 5 to 10 minutes, and spread or drizzle fudge frosting over the top.  I put my brownies in the fridge to cool for about 20 – 30 minutes before cutting them.

7.  OH…..Dive in!

FUDGE FROSTING

*This recipe makes enough frosting for a double batch of brownies in a 9×13 ” pan.

*It’s also more like a glaze – if you want it thicker, simply add more powdered sugar.

1 3/4 sticks butter

4 Tablespoons cocoa powder (I only used 3)

6 Tablespoons milk

1 tsp. vanilla extract

1 pound powdered sugar

1/2 cup finely chopped pecans or walnuts (opt)

DIRECTIONS:

Melt the butter in a medium sized saucepan over medium-low heat.  Add the cocoa powder and stir until smooth.  Add the milk, vanilla and powdered sugar.  Whisk until very smooth.

Dump in the chopped nuts and stir until well combined.  This frosting is quite thin . . . if you want it a bit thicker simply add more powdered sugar.  It’s yummy!  I just drizzle the fudge frosting over the top of the Marshmallows.  Put the remaining frosting in a container, and store in the fridge for later use.

 

 

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  • Rachel - May 11, 2010 - 2:22 pm

    Oh my gosh those look DELISH!!
    Thanks for the recipe, I’ll be trying these for sure!ReplyCancel

  • Brandi - May 11, 2010 - 3:46 pm

    I so wouldnt turn up my nose. The look exactly how i would like my heaven!!!!! When I saw the picture (even if it is a new recipe) I smelled the comforts of home. The looked like the brownies you would make when we were little. The marshmallows and frosting make them perfect! oh, and the nuts in my opinion!ReplyCancel

  • ingrid - May 11, 2010 - 8:00 pm

    LOL, so with all those changes this is basically your recipe now! :)

    I’m not a chocolate lover but I do love the addition of marshmallows and that warm cocoa frosting.
    ~ingridReplyCancel

  • pamm - May 12, 2010 - 6:34 am

    Never mind that the Brownies look unbelievable……………your photos are off the hook. What does your daughter, the photographer think about them? I want that camera. Great job.ReplyCancel

  • Valerie M. - May 13, 2010 - 10:39 am

    I love nuts in my brownies–and the marshmallows on top look delicious.ReplyCancel

  • Barbara - May 14, 2010 - 6:11 am

    No doubt you put the nuts in so you could have these gems all to yourself! ;) We have to pamper ourselves now and then, right?

    I think I will leave in the espresso (which usually intensifies the chocolate) and try it with 1/4 cup flour (which ought to make these REALLY dense- unless the there was a misprint). Love your marshmallow addition!ReplyCancel

  • Natalie - May 15, 2010 - 6:43 am

    Oh wow!! I cant believe how amazingly good these look, theyre making me so hungry!!ReplyCancel

  • Leslie - May 17, 2010 - 8:57 am

    Okay, I tried these and…WOW! I made them for a family dinner yesterday with a little variation, because i didn’t have walnuts or marshmallows. My 2 year old has been carrying around a jar of Peanut butter for 2 days now because he loves the stuff, but my daughter is allergic. He wanted peanut butter brownies and she wanted regular. So, I made two different batches of this fabulous recipe. To one I added 3/4 cup peanut butter to a cup of the batter and swirled it in , plus I made this fluffy PB frosting (http://allrecipes.com/Recipe/Fluffy-Peanut-Butter-Frosting/Detail.aspx) to top it off. To the regular chocolate brownies, I made the fudge glaze and added Heath chips. Both we huge hits at my family dinner! These are my new favorite Brownies! Thanks!ReplyCancel

  • Diana Baun - June 3, 2010 - 4:36 pm

    My in-laws found your website and shared it with me…and we made these brownies yesterday – they are TO DIE FOR!!! They were the best brownies I have ever had, and we have made LOTS of brownies!! I can’t wait to go back through your site and see what else you have to offer!!!ReplyCancel

  • Anthi! - August 2, 2010 - 1:51 am

    When i’ll be back from holidays,i’ll make them!!I just want to taste them,they look fabulous!ReplyCancel

  • Lindsay @Artsy-Fartsy Mama - September 2, 2012 - 5:13 pm

    These sound amazing!! Thank you so much for sharing :) Can’t wait to try them out!

    I featured your brownies on my blog today. Feel free to come check it out:
    http://www.artsyfartsymama.com/2012/09/pinteresting-features-n-shtuff-47.htmlReplyCancel

  • Nazeeen Thawoos - November 8, 2012 - 11:21 am

    Love to. Try this out.instead od unsweetened chocolate can i use the sweetened chocolare because unsweetened chocolate is not availablei n my countryReplyCancel

  • Alsina - May 7, 2013 - 3:51 am

    Just WOW the pictures got me drooling have to make me some now….the flour addition looks rite too by the pics:-) its hard to get some really good brownies in Pakistan n really miss Canadian brownies….even in this heat am going to bake…wish me luck I don’t melt before eating them Thanx for sharing!ReplyCancel

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