Whether it’s a laid-back dinner gathering, a fun monthly game night, or a lively summer get-together, bringing a batch of brownies is always a hit. I’ve baked countless trays of brownies over the years, from scratch and from my go-to boxed mix. However, Katharine Hepburn’s brownie recipe took me by surprise more than any other.
Featured in the New York Times soon after the famed actress’s passing in 2003, this recipe has become one of the most beloved in the newspaper’s history. I’m usually skeptical about online reviews, but the overwhelming 11,000 five-star ratings caught my attention. I decided to give it a try, and it definitely lived up to the hype.
The brownies are perfectly fudgy without being sticky, rich but not too intense, and dense without feeling heavy. They are also incredibly simple to make. A few minor adjustments later, and I had discovered my new favorite brownie recipe.
The Secret to Their Greatness
What elevates these brownies to receive such high praise? It boils down to the perfect balance of just two essential ingredients: flour and cocoa powder.
The recipe uses a minimal amount of flour—only a quarter cup—to bind everything together without making the brownies cake-like. The cocoa powder not only compensates for the reduced flour but also enriches the chocolate flavor and ensures a tender texture.
These two ingredients work in perfect harmony to create a brownie that’s moist, tender, and deliciously fudgy, eliminating the need for melted chocolate.
Crafting Katharine Hepburn’s Brownies
Start by preheating your oven to 325°F. Place 1/2 cup (or one stick) of unsalted butter in a saucepan over medium heat until melted. Then stir in 1/2 cup of high-quality cocoa powder—I prefer Dutch-process for its deep flavor. Once smooth, remove from heat and allow it to slightly cool in a large mixing bowl.
While that cools, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon kosher salt in another bowl. Hepburn’s original recipe suggests “a pinch of salt,” but I find 1/2 teaspoon provides the perfect counterbalance to the sweetness.
Next, grease an 8-inch square baking pan, preferably aluminum, and line it with parchment paper, allowing the ends to overhang for easy removal—this step deviates from the original recipe but is a lifesaver for sticky brownies.
Add one egg to the cooled cocoa and butter mixture, whisking well. Add another egg, 1 teaspoon vanilla extract, and a personal twist of 1/2 tablespoon espresso powder, whisking until smooth. Gently fold in the dry ingredients and 1 cup of roughly chopped, toasted walnuts.
Pour the batter into the prepared pan and bake for about 30 minutes. Allow the brownies to cool completely at room temperature before slicing. Store them in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Lacking a Shiny Top?
Many brownie aficionados look for a shiny, crackly top as a hallmark of quality, typically achieved by thoroughly whipping the eggs with sugar. While Katharine Hepburn’s recipe doesn’t create this effect, I encourage you to try them regardless. They just might change your perspective on what makes a brownie exceptional.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.