Katherine Hepburn's Brownies
Yield
16 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
unsweetened chocolate
|
|
| ¼ | pound |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 113.4 | g |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
walnuts
coarsely chopped |
|
Directions
Preheat the oven to 325℉ (160℃).
Butter an 8-inch square baking pan.
In a heavy saucepan, melt the chocolate with the butter over low heat, stirring until completely melted.
Remove from the heat and stir in the sugar.
Add the eggs and vanilla and "beat it all like mad".
Stir in the flour, salt and walnuts and mix well.
Spoon the batter into the prepared pan and bake for 40 minutes.
Take it out; let it cool; cut into squares and go crazy.
