What!?! Katherine Hepburn? Yup, if you look around on the Internet, you will truly find this recipe attributed to Katherine Hepburn. No wonder Spencer Tracy loved her so much! Whether this is really true, like anything on the Internet, is open to debate, however, the lusciousness of these brownies in indisputable.
A few months ago I found a lot of Baker’s chocolate on sale and bought a few pounds of it. Chocolate does not go bad, it might develop a gray “bloom”, but that does not affect the taste or quality of the chocolate. As we all know, it seems to go up in price just before a holiday, so I thought I would beat the stores at their own game and buy a bunch dirt cheap.
This is why I was looking for a recipe that used chocolate and not cocoa. Cocoa is fine, but it does not have that gooeyness that real chocolate gives baked goods. So, searching around, I found this simple recipe, and got started.
Simple ingredients I already had in my pantry made making this dead simple.
I like melting chocolate using the double boiler method. Don’t have a double boiler? No problem, just use a small pan and a metal bowl to fit in it. Make sure the flame is not larger than the circumference of the pan, though.
The final product was a rich, gooey brownie with a crunchy top. It reminded me of the Sour Cherry Fudge Cake I sometimes make for my birthday. Truly delicious!
And now for the recipe!!!
- 2 oz unsweetened chocolate
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla
- 1/4 cup flour
- Preheat the oven to 325 only – not 350. If you are using glass, then preheat to 300 only.
- Put enough foil in an 8×8 pan to go over the sides. Grease and flour the foil. Trust me, you’ll be happy you did.
- Put the chocolate and butter into a double boiler. Melt, undisturbed until the chocolate has melted. Then you can stir them together. Remove from the heat.
- Mix together the sugar, egg and vanilla.
- Slowly add the chocolate butter mixture, beating it until all is incorporated.
- Finally, add the flour carefully and beat it until it, too, is fully incorporated.
- Pour into the 8×8 prepared pan.
- Put in the oven and bake for 40 minutes. Check at 30, but the brownies will be done at 40 minutes.
- Remove using the sides of foil and place on a rack to cool.
- Peel off the foil and cut into squares as desired.