I was surfing around the Google machine in search of a brownie recipe and I found this really great story about Katherine Hepburn and her brownies.
It’s a great story and you should totally read it.
Miss Hepburn really knew what she was doing with these brownies.
And it’s amazing how something this delicious can be so easy to make!
Seriously, melt a stick of butter with some cocoa powder, throw everything in a bowl and bake it.
Anyone can do that!
I don’t care for nuts in my brownies or cookies, so I omitted them.
And threw in some semi-sweet chocolate chips.
Because that’s the way I roll.
And just for good measure…
I tossed some more on top before baking.
Don’t judge Katherine because my brownies look burnt on the edges. They really aren’t. They are gooey with chewy delicious edges.
If you are a fan of dark chocolate, you could totally substitute some dark Dutch processed cocoa powder. You could even mix regular and dark together if you want!
Do your own thing.
Make Katherine Hepburn Browines.
Katherine Hepburn Brownies
Adapted from Katherine Hepburn Brownies as published by the New York Times.
1/2 cup powdered cocoa
1 stick of unsalted butter
1 cup sugar
1/4 cup flour
1 tsp pure vanilla extract
pinch of salt
1 cup of semi-sweet chocolate chips
Preheat oven to 325 F
Melt butter and cocoa over low heat, stir until combined. Let cool for about 5 minutes. Pour melted chocolate into a mixing bowl and add eggs one at a time. Add sugar, flour, vanilla, and salt. Stir until combined. Stir in 3/4 of the chocolate chips and pour into a greased 8 x 8 square baking pan. Toss the rest of the chocolate chips on top.
Bake at 325 F for 35 – 40 minutes.