From Dossier, Issue 8 Katharine Hepburn Brownies 2 oz unsweetened chocolate, coarsely chopped 1/2c unsalted butter, cut into pcs, 1c sugar 2 large eggs 1/2 tsp pure vanilla extract 1/4c flour 1/4 tsp salt 1c chopped walnuts/pecans (optional) Preheat oven to 325 and place rack in ctr of oven. Butter and flour an 8” square baking pan. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, stir in the vanilla and eggs. FInally, stir in the flour, salt and nuts (if using). Pour into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Makes 16 little brownies or 8 big ones. *I skipped the nuts and added some almond extract to the batter to give it a little extra somethin’ special. These were super delicious and wonderfully easy to make. Highly reocmmended!

From Dossier, Issue 8

Katharine Hepburn Brownies

  • 2 oz unsweetened chocolate, coarsely chopped
  • 1/2c unsalted butter, cut into pcs,
  • 1c sugar
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1/4c flour
  • 1/4 tsp salt
  • 1c chopped walnuts/pecans (optional)

Preheat oven to 325 and place rack in ctr of oven. Butter and flour an 8” square baking pan.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Next, stir in the vanilla and eggs. FInally, stir in the flour, salt and nuts (if using). Pour into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.

Makes 16 little brownies or 8 big ones.

*I skipped the nuts and added some almond extract to the batter to give it a little extra somethin’ special. These were super delicious and wonderfully easy to make. Highly reocmmended!