Katharine Hepburn’s Brownies – A Timeless Fudgy Classic

Overview

This iconic brownie recipe, attributed to the legendary Katharine Hepburn, has delighted bakers for decades with its rich, fudgy texture and balanced chocolate-sugar profile. Its adaptability—thriving with both premium and everyday ingredients—ensures it remains a go-to for chocolate lovers of all skill levels.

Key Details

• Total Time: ~45 minutes (15 minutes prep, 30–35 minutes baking)

• Servings: 9 brownies (8x8-inch pan)

• Difficulty: Moderate

Ingredients (8x8-inch pan)

• ½ cup (115g) unsalted butter (1 stick), softened

• ½ cup (65g) unsweetened cocoa powder (high-quality for depth; regular brands work too)

• 2 large eggs

• 1 cup (200g) granulated sugar

• ¼ cup (30g) all-purpose flour

• 1 cup (150g) chopped walnuts or pecans (or substitute with almonds/pistachios)

• 1 teaspoon pure vanilla extract

• Pinch of fine sea salt (or ⅛ teaspoon table salt)

Preparation Instructions

1. Preheat & Prep

• Preheat oven to 325°F (163°C).

• Grease an 8x8-inch square baking pan with butter or non-stick spray. For easy removal, line the pan with parchment paper (optional).

2. Melt & Cool the Chocolate Base

• In a small saucepan over low heat, melt butter and cocoa powder together, stirring constantly until smooth (2–3 minutes). Do not boil—scorched cocoa ruins flavor.

• Remove from heat and let cool for 5–10 minutes to avoid scrambling eggs.

3. Combine Wet Ingredients

• In a large bowl, whisk eggs one at a time into the cooled cocoa-butter mixture. Add vanilla extract and whisk vigorously (as per Food & Wine: "beat it all like mad"—posture optional, but technique is key for fluffiness!).

4. Add Dry Ingredients

• In a separate bowl, mix sugar, flour, nuts, and salt.

• Gradually add the dry mixture to the wet base, stirring gently until just combined (overmixing creates dense brownies).

5. Bake & Cool

• Pour batter into the prepared pan and spread evenly.

• Bake 30–35 minutes: Brownies should have a slight jiggle in the center (they firm up as they cool). Do not overbake—fudgy = best texture.

• Let cool completely in the pan (15–20 minutes) before slicing with a sharp knife.

Community Tips & Variations

• Cocoa Upgrade: Use Callebaut or Valrhona for intense chocolate depth, or regular Trader Joe’s/Walmart cocoa for a budget-friendly treat—"Everyone loves fat and sugar" (even with basic ingredients!).

• Fat Swap: Replace half the butter with applesauce (reduce sugar by ¼ cup) for a lighter, fruitier twist.

• Espresso Boost: Stir 1–2 tablespoons espresso powder into the cooled cocoa-butter mixture for bold coffee-chocolate notes.

• Ganache Glaze: Drizzle with bittersweet chocolate ganache (1 cup chopped chocolate + ½ cup heavy cream) for a glossy, indulgent top.

• Airfryer Hack: Halve the recipe, bake at 300°F (149°C) for 28 minutes in a ceramic dish for crispy edges and fudgy centers.

Final Note

Hepburn’s recipe thrives on simplicity—no frills, just pure chocolate-sugar magic. Whether enjoyed plain or customized, it’s a testament to classic baking that stands the test of time.

"Beat like mad" for that iconic fluffiness—your inner Hepburn will thank you.