Katharine Hepburn Brownie – My Favorite

Chocolate.

I love the stuff . . . my better half doesn’t care much for the stuff!

I love dense, chewy chocolate Brownies.

My better half turns his nose up.

So . . . I made these perfect Katharine Hepburn Brownies for good neighbors with lots of kids.

I just knew they would be eaten in a big hurry.

I saved just a few of them . . . mostly the edges . . . for me!

I put the little bites that I saved (for me) in a little container – and walked away.

When I came back . . . THEY WERE GONE !!

“What the heck,” I said.

“They were good,” he said.

summation:

Make these Brownies . . . your husband will steal them right out from under your nose!

They are also perfect with Marshmallows melted on the top.

If you turn your nose up at Nuts . . . just leave them out.

Frost them with the Fudge Frosting below.

Ohhhhhhh yum.

HIDE THEM UNDER YOUR BED!

FYI:

When I look back at earlier pictures,

(like the brownie with the Marshmallows)

and

compare it with the top picture,

I realize that all that studying to learn MANUAL MODE . . . is starting to payoff.

I still have a lot to learn.

I’m also trying a new recipe plug-in . . . I hope you like it!

I don’t trust it quite yet . . .it’s making me mad.

End of story.

 

 

My Favorite Brownie
 
This is the Katharine Hepburn Brownie. It's moist, dense and chewy perfection!
:
Category: Cookies & Bars
Ingredients
  • BROWNIE
  • ½ 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
  • ¼ cup all purpose flour
  • *Note: I added ½ cup of flour
  • ¼ tsp. salt
  • 1 cup walnuts, chopped
  • 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.
  • 1½ sticks butter
  • 3 Tablespoons cocoa powder
  • 6 Tablespoons milk
  • 1 tsp. vanilla extract
  • 1 pound powdered sugar (add 1 cup at a time until desired consistency)
  • ½ cup finely chopped pecans or walnuts (opt)
  • Instructions
Instructions
  1. DIRECTIONS FOR BROWNIE:
  2. Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Butter and flour and 8″ square baking pan.
  3. Melt butter and chocolate in a heatproof bowl set over a saucepan of about 1½″ of nearly simmering water, whisking until smooth. Or melt in a microwave – watching closely.
  4. 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.
  5. 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!
  6. 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.
  7. Let Cool for 5 to 10 minutes, and spread or drizzle fudge frosting over the top.
  8. Notes: Use foil or parchment paper, so that you can easily lift the entire slab of brownies out of the pan. It makes cutting....very easy!
  9. DIRECTIONS FOR FUDGE FROSTING:
  10. 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.
  11. 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.
  12. Drizzle the fudge frosting over the top of the Marshmallows. (opt)
  13. Put the remaining frosting in a container, and store in the fridge for later use.

 

KATHARINE HEPBURN BROWNIES – my favorite

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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  • Jo and Sue - December 5, 2012 - 6:18 am

    The photo of the brownie with marshmallows on top has me drooling. Holy heck those look sooooooo good! I may just have to add these onto my Christmas baking list.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - December 5, 2012 - 6:44 am

    If this is your fav then it’s a must try! Yum!ReplyCancel

  • Donna Howard - December 9, 2012 - 12:03 pm

    I have so much trouble with brownies – I can’t wait to make these (mine always crumble so much!!) You mentioned espresso powder, but I don’t see it listed in the ingredients. Did I miss it – my eyes are very old!!! Thanks for all your good recipes!!ReplyCancel

  • Lisa - January 13, 2013 - 1:56 pm

    Oh MY Goodness..this is one of those recipes where you HAVE to make it or you are just not going to forgive yourself. *adding the ingredients to a shopping list”ReplyCancel

  • cooking recipes - January 21, 2013 - 9:46 pm

    I made this tonight to use up some of the walnuts my father bought (he just loves walnuts!)Perfect dessert for a nice family dinner. Thanks for the recipe.ReplyCancel