Katharine Hepburn’s Brownies
The world doesn’t need another brownie recipe. And I know that whatever I come up with wouldn’t come close to many that already exist. So I belief when it comes to brownies is to find one you like, learn it, love it, and make it your own. This is my favorite go to because it’s simple, no fuss, on the fudgier side of things, and can be customized with whatever you want to add to it: nuts, chocolate chips, peanut butter, dulce de leche, pretzels, make it rocky road with grahams and marshmallows, I mean, the possibilities are endless.
- 1/2 cup unsweetened cocoa powder
- 1 stick (1/2 cup) butter
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup flour
- pinch of salt
- Combine the butter and cocoa powder in a small saucepan and heat over a low heat.
Stir until the butter has melted and they are well combined.
- Remove from the heat and allow to cool slightly (about 3-5 minutes.) Take this time to preheat the oven to 350F.
- Crack the 2 eggs into the chocolate and stir well to combine. Add the vanilla and stir in.
- Measure the flour into a medium bowl. Add the salt and stir to combine before adding the chocolate and egg mixture and combine. Stir until the flour just disappears.
- Grease and line a 8×8 (I actually used a 9×9 which is fine but makes a thinner brownie) baking pan. Pop into the oven for 25 minutes and allow to cool before cutting.