My Favorite Brownie

This is the Katharine Hepburn Brownie. It’s moist, dense and chewy perfection!


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


  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 1 1/2″ 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!
  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.