Here's a recipe that has been on our radar for a long time: Katherine Hepburn's brownies. Yes, apparently Katharine Hepburn baked, and this recipe for fudgy brownies has been passed down in her name. We first heard about it from Laurie Colwin, and we bookmarked it then. But brownies are not our go-to dessert, and we took a long time to get around to trying these. That's a shame.
It's a shame, because these, folks, are the perfect
brownies. Well, at least we think so. We adore fudgy brownies, served up in inch-long squares, brownies that stick to your teeth and melt in your mouth. These are those sort of brownies. They aren't cakey; even after baking the full amount of time, these don't look done. They are pure fudge deliciousness.
They are also ridiculously easy: they are made on the stovetop, where you melt butter and chocolate and then mix in sugar, eggs, and a bit of flour. Pour and bake. Done.
We did jazz these up just a bit with a swirl of cream cheese filling that replaced the nuts. This gave them a sweet creaminess here and there, amidst the rich chocolate. We also doubled the recipe and baked it in a 13x9" pan, which made them thick but not too thick. One tip: If you bake these, it's helpful line the pan with extra-long parchment paper that will let you lift the brownies up out of the pan. It's helpful to let them cool before cutting, too.
Have you ever tried this classic recipe? It's been reprinted in many places, and it's just as classic as Katharine Hepburn herself. If you like brownies, this is definitely one to try.
• Get the recipe: Katharine Hepburn's Brownies
• Cream cheese swirl: Half the swirl recipe from David Lebovitz's Black-Bottom Cupcakes
at Leite's Culinaria
Related: Recipe Review: One Bowl Mascarpone Brownies
(Images: Faith Durand)