Tuesday, June 30, 2009

Katharine Hepburn's FAMOUS Brownie Recipe!

One day at work a few years ago, one of my favorite professor friends in the English Department at Skidmore College brought in a crinkled foil package and placed it on the counter in my office. Suspicions aroused, I immediately investigated the contents of the package and was hit with the most intense chocolate aroma. Asked if she'd made the brownies, she confessed she had, and said that these weren't just any brownies, they were Katharine Hepburn's brownies. The best she'd ever tasted. Knowing that this professor is a chocolate fanatic if not epicurean snob (that's a compliment), I tried the recipe and agree completely. These are the best brownies I've ever baked.

This recipe is written, from what I understand, in Katharine Hepburn's exact words! You can almost hear her distinctive voice say "and beat like mad!" Please make these. You just have to.


Katharine Hepburn's Brownies

2 squares of unsweetened chocolate (2 oz.)
¼ lb. sweet butter (1 stick) (aka unsalted butter)
1 cup of sugar
1 cup of walnuts
2 eggs
1/2 tsp. vanilla
¼ cup flour (yes, just ¼ cup)
¼ tsp. salt

Melt unsweetened chocolate and butter in a heavy sauce pan. Remove from heat and stir in sugar. Add eggs along with vanilla and beat like mad. Stir in flour, salt, and chopped walnuts – not smashed up, you know, but just chopped into fairly good sized pieces. Now mix that all up. Butter a square tin (8x8 inches) and dump the whole thing quickly into the pan. Stuff this pan into a preheated 325 degrees oven for 40 minutes. Take out the pan and let it cool. Cut into 1 ½ inch squares.

Photo credit: http://www.katharinehepburntheater.org/blog/wp-content/uploads/2008/06/chs_nn_katharine-hepburn-seated-possible-with-golf-club-4.jpg


  1. I've never met a brownie I didn't love...and since I also am a Kate Hepburn fan, I'm sure these will be fantastic as well! Can't wait to try them...

    1. Di, this post went up all most 4 years ago, and yours was the only comment all that time. You were a trend setter!

  2. These sound easy enough. I will have to give them a try. The pan should last about a half hour if that long.

    Kathy Becker

  3. I've never heard of sweet butter. Is that just regular butter?
    Marilyn Frankford

    1. Yep, in the grocery store, butter is labeled salted or unsalted. Unsalted butter is sweet butter. If you only have salted butter, just omit the 1/4 teaspoon of salt in the recipe. Thanks for the question Marilyn!

  4. Yes it is just unsalted butter also sometimes called sweet butter.

  5. I must make these, must make these, must make these! Lynnie

    1. And you will make them again, and again, and again! xox