Chocolate brownie: Katharine Hepburn's legendary recipe (the best you will find)


Katharine Hepburn will forever be a movie goddess who has jpgted us with wonderful movies. And he has also left us his legendary brownie recipe to remember. It is simple, basic, quick and very easy, one of those recipes that is worth having in the drawer when we want to entertain the guests or we need a sweet snack with a lot of chocolate flavor.

The recipe was published in The New York Times in a letter to the editor signed by Heather Henderson, a neighbor of the actress. In it he told how his father brought some brownies to the star on one occasion when he was in the hospital, but she protested their poor quality and did not hesitate to give him his recipe.The key to their brownies: very little flour, low oven temperature, and a moist interior texture.


For 10 units
  • Unsweetened cocoa powder 60 g
  • Unsalted butter 113 g
  • Egg 2
  • Sugar (or 200 g if we want them very sweet) 175 g
  • Pastry flour 30 g
  • Vanilla 5 ml
  • Salt a good pinch
  • Roughly chopped walnuts or pecans 125 g

How to make Katharine Hepburn brownies

Difficulty: Easy
  • Total time 50 m
  • Elaboration 15 m
  • Cooking 35 m

Preheat the oven to 165ºC and grease or cover with parchment paper a square mold about 20 centimeters on a side.

Melt the butter with the cocoa powder, stirring over low heat until you get a homogeneous and smooth mixture. Remove and let cool for a few minutes. Pour into a medium bowl and add the eggs one by one, and the vanilla, beating with a few rods.

In another bowl, mix the flour with the sugar, salt and walnuts. Add to the cocoa mixture and stir well but gently, until you have a homogeneous mass, without dry lumps. Fill the mold and bake for about 35-40 minutes. Wait for it to cool down before cutting.

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