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.