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Clean recipe · cooking.nytimes.com

Katharine Hepburn’s Brownies

Much like its author, this recipe is a no-fuss classic. It calls for just ¼ cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine. (Watch the video of Vaughn Vreeland making Katharine Hepburn’s brownies here.)

Original recipe: cooking.nytimes.com

Yield:
12 servings
Total:
1 hr
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Ingredients

  1. ½ cup cocoa
  2. ½ cup butter (1 stick)
  3. 2 eggs
  4. 1 cup sugar
  5. ¼ cup flour
  6. 1 cup chopped or broken-up walnuts or pecans
  7. 1 teaspoon vanilla
  8. Pinch of salt

Instructions

  1. Heat oven to 325 degrees.
  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
  3. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
  4. Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.