Katharine Hepburn's Brownie Recipe

A good story *and* a good recipe

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The key here is that there's only ¼ cup of flour. In her latest book, American Cookie, Anne Byrn shares the recipe for the saucepan brownies that the famous actress loved to make and share. It made the Internet rounds after a commenter on the New York Times article shared a now-infamous story about how the brownies led to a case of infidelity. But if that wasn't enough to inspire you to action, now's the time to try out the recipe: The minimal flour and just-right baking time make for optimal fudginess, and the walnut pieces are a welcome textural addition.

Reprinted from AMERICAN COOKIE. Copyright © 2018 by Anne Byrn. Photographs copyright © 2018 by Tina Rupp. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

Katharine Hepburn Brownies
4.2 from 52 ratings
Learn how to make Katharine Hepburn's brownie recipe, which went viral after a commenter shared a story about how they led to infidelity.
Prep Time
15
minutes
Cook Time
40
minutes
Servings
16
brownies
Total time: 55 minutes
Ingredients
  • Butter and flour for prepping the pan
  • 2 ounces unsweetened chocolate, chopped
  • ½ cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 cup chopped walnuts (see Baking Tip)
Directions
  1. Place a rack in the center of the oven, and preheat the oven to 325°F. Rub an 8" square baking pan with butter and dust with flour. Shake out the excess flour and set the pan aside.
  2. Place the chocolate and butter in a large heavy saucepan over low heat. Stir until the chocolate and butter melt, 4 to 5 minutes. Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to combine well. Add the flour, salt, and the walnuts. Stir just to combine. Turn the batter into the prepared pan, and place the pan in the oven.
  3. Bake until a toothpick inserted in the center comes out with moist and fudgy crumbs, 35 to 40 minutes. Remove the pan to a wire rack to cool completely, about 1 hour. Cut into bars or squares, and store covered at room temperature for up to 5 days, or freeze for up to 2 months. Baking Tip: To make these brownies even more delicious, toast the walnuts before chopping. Place the nuts in the oven while it preheats, then remove and chop.
Nutrition
Calories per Serving 191
Total Fat 13.4 g
Saturated Fat 5.7 g
Trans Fat 0.3 g
Cholesterol 39.7 mg
Total Carbohydrates 16.3 g
Dietary Fiber 1.1 g
Total Sugars 12.7 g
Sodium 47.2 mg
Protein 2.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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