Katharine Hepburn’s Brownies
Recipe: https://recipestripper.com/recipes/3d25d970-4e33-464c-ba58-78af8a8a4d44
Original source: https://cooking.nytimes.com/recipes/10782-katharine-hepburns-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.)
Yield: 12 brownies
Total time: PT1H

Ingredients
- ½ cup cocoa
- ½ cup butter (1 stick)
- 2 eggs
- 1 cup sugar
- ¼ cup flour
- 1 cup chopped or broken-up walnuts or pecans
- 1 teaspoon vanilla
- 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.