In Dorrie Greenspans's Cookbook, "Baking From My Home To Yours" she includes 12 different brownie recipes and the ones I've tried so far have been SPECTACULAR, this woman knows her chocolate!! I made these for the first time last night and she didn't disappoint...so great. I think all of her brownies are better the next day and at room temperature...so no matter how tempted you are, wait and eat them after they've cooled. These brownies are a tribute to Katherine Hepburn's famous brownies...and they are famous for a reason!!
Katherine Hepburn Brownies
from Dorie Greenspan
- 1/4 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp. salt
- 1 stick butter, cut into 8 pieces
- 1/2 cup cocoa powder
- 2 large eggs, pref. room temp
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup broken walnuts or pecans (optional)
- 4 oz. bittersweet chocolate, coarsely chopped
- Preheat oven to 325 and center a rack inside. Butter an 8-inch square pan and line the bottom with parchment or wax paper. Butter the paper and dust with flour; shake out the excess.
- Whisk together flour, cinnamon, and salt.
- Heat the butter over low heat. When the butter starts melting, add the cocoa and stir to blend. Remove from the heat and cool for 3 minutes.
- Beat the eggs into the saucepan one at a time. Stir in the sugar and vanilla, followed by dry ingredients, chopped chocolate, and walnuts.
- Scrape the batter into the pan.
- Bake for 30 minutes at which point brownies will be gooey but with a crisp top crust. Transfer to a rack and let cool at least 30 minutes.
- Turn the brownies onto the rack, peel away the paper, and invert onto cutting board. Cut into 2-inch squares.
PS. I promise something "non-chocolate" is coming tomorrow!