Katharine Hepburn brownies are an American classic and so easy to make with everyday pantry ingredients. Turns out dark, rich, intense, chewy fudge brownies. One of our most popular chocolate desserts. Here’s the original recipe.
Katharine Hepburn Brownies
Ingredients
Directions
Preheat the oven to 325°F (160°C). Butter an 8-inch square baking pan. Line the pan with parchment paper and butter the paper.
Melt the butter and chocolate together in a large saucepan over low heat, stirring constantly, until combined.
Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the flour, salt, and walnuts and stir until incorporated.
Pour the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool on a rack. Cut into squares and serve. Originally published June 4, 2010.
Brownies With Walnuts
It’s sorta interesting to us that Colwin clearly was not a fan of anything obscuring the chocolate in these gooey brownies, as she omitted the handful of walnuts that appeared in Katharine Hepburn’s original recipe. Given our druthers, we’d add ’em back in.
Recipe Testers' Tips
In my opinion, these Katharine Hepburn brownies are perfect brownies. They're dark and fudgy with a little edge of bitter flavor. The fact that you can make this recipe in one saucepan only increases its appeal.
I’ll admit I was impatient and tried cutting into them while they were still warm. But they were too soft to remove from the pan neatly and their flavor was also too sweet. Wait until they’re completely cool, because that’s when they transform into the perfect balance of bitter and sweet (and, they’re much easier to handle).
These are the absolute best brownies I’ve ever made! While I respect Kate, it was the note about the recipe coming from a Laurie Colwin article that had me squeeze in some time to make these great brownies. And, having made them, my passion for Colwin continues on unabated. I could’ve eaten the entire batch myself, in one sitting or standing—as I found myself next to the counter, slicing off one bite after another until I’d eaten a full quarter-batch.
If “old-fashioned” translates to “uncomplicated, straightforward and easy,” then this recipe is certainly the best of old-fashioned. Everything mixes in the saucepan and then transfers into a baking pan. Because Colwin’s preference was for plain (no nuts), I made them this way. However, I do like nuts in my brownies and will make them next time with the optional walnuts. Or I’ll make a double batch, half with and half without, since these terrific Katharine Hepburn brownies are so easy to prepare.
Incredible. These are super easy, one-saucepan brownies. The baking time was right on, and they were absolutely delicious. Though nuts are optional, as far as I’m concerned, they make these Katharine Hepburn brownies even more heavenly. I shared them with family, and our rating was unanimous: Chewy, chocolaty, and absolutely wonderful. I think I’ll make another batch tonight. Do try them. You won’t be disappointed.
This is an easy, basic, no-frills, old-fashioned recipe—perfect for those who love sweet, uncomplicated brownies. They’re chewy on the edges, moist and fudgy in the middle, and they form the hallmark of a good brownie: That thin, crispy layer on top. As the chocolate is really the star here, make sure to use the best quality unsweetened you can find. With a dollop of vanilla ice cream, the sweet tooth of both young and old should be sated with these Katharine Hepburn brownies.
This Katharine Hepburn brownies recipe is easy and absolutely delicious. It took about 5 minutes to mix and 40 minutes to bake. I might have underbaked the brownies just a bit, as they are very chewy and fudgy. This makes them delicious, but very difficult to cut into neat squares. A few more minutes in the oven wouldn’t have compromised moistness, but would’ve made it easier for a beautiful presentation of perfectly cut squares.
These Katharine Hepburn brownies are nice, chewy brownies. I’m not a fan of nuts in brownies, so I like that the basic recipe calls for no additions (they’re just optional). I love that the recipe comes together so quickly, too. There weren’t any left in the pan to take to work the next day.
These brownies could not be simpler to make. The recipe yields light, moist, fudgy, somewhat thin brownies with a slightly cake-like texture. I love that this recipe does not call for a lot of flour. All the ingredients were already in my pantry except for the unsweetened chocolate. I ended up using Valrhona bittersweet (70%) and added just shy of 1 cup sugar. The recipe was right on in terms of baking time and the brownies were enjoyed by all. I will definitely make this recipe again. I lined my pan with parchment so clean up was a breeze.
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The perfect brownie! My taste buds and I thank you :)
Thanks, Corinne!
These come out perfectly every time. I do temper the egg yolks with some of the warm batter out of fear (of scrambling the eggs, which I have done in other recipes). Also like to add just a pinch of instant espresso powder. Brings out the chocolate even more. Thank you for the very best website! Marcella’s bolognese is bubbling away on my stovetop. The brownies are cooling.
It looks like you have a fabulous meal in your future, Ellen! Thanks so much for taking the time to let us know how much you love these brownies, and we love the tip about the espresso. Can’t wait to hear how the bolognese turns out.
Don’t bother with a box mix. This is an easy and delicious recipe for brownies. They are thin, but that’s okay because they’re fudgy and delicious. Next time, I’m going to add a pinch of espresso or coffee powder to the chocolate/butter mix, because coffee always elevates the flavor of chocolate.
Ellen, these are delicious! What size pan did you use?
Very good brownies, but they fall apart pretty easy with the straight up recipe. Maybe add an extra couple tablespoons of flour for structure, or switch to bread flour. Not a nut fan, so didn’t add those either.
Thanks so much, Bear. Greatly appreciate you sharing your experience with us.
Super! Did a double batch, added some nuts et voilà!
Lovely, Alanis! Thanks so much for letting us know.
Made these this weekend and they were a big hit! This will be our go-to from now on!
We’re delighted to hear this, Melissa! Thanks so much for taking the time to let us know.
Thanks for sharing this amazing recipe. I think that I will be able to cook, although I am a beginner culinary specialist. It looks amazingly delicious!
Roger, excellent!
I so miss Laurie Colwin….
Indeed. She was a very talented lady, Nancy.
Great. I’ve made it twice and put icing on top. Delish🙂
Very nice, Sandy!
While these were delicious, they were so thin, about 1/2 inch, more like bars. Is that how they’re supposed to be?
Yes, Rusty, they’re meant to be a thin, dense, fudgy brownie. With no baking powder or soda in the recipe, you’re not going to see any real rise.
My family absolutely loves this recipe. I add pecans to these and they turn out delicious, plus they are very easy to make.
Thanks, Patricia! So glad you’ve found a keeper!
I like a chewy brownie, so instead of all-purpose, I opted for a bread flour. Added Heath Bar crumble to the top 20 minutes in, covered with foil and baked for the rest of the time. Excellent recipe.
Thanks, Osk! We really appreciate you taking the time to share your experience with us.
Very yummy!!! And a fraction of the calories from other recipes… I added shredded coconut and dried raspberries. Was awesome!
Wonderful, Jorge! Fantastic additions. Can’t wait to hear what you try next.
These are by far the best brownies on the planet. I found the recipe several years ago and have not baked another brownie since.
Thanks, Susan! We’re beyond delighted that these are your favorite.
Easy to make! Very delicious but very chocolatey. I didn’t add the walnuts but they were great without them. Highly recommend baking these delicious brownies
Thanks so much, Beca!
I’ve made these brownies since 1982. Simple and delicious. I dare you to let them cool before eating. Delicious!!!!
Wonderful, Kate! Thanks so much for letting us know.
I thought these Katharine Hepburn brownies were phenomenal! They were very rich and moist, and very chocolaty. I usually don’t like supersweet desserts, and I found the amount of sugar in this recipe was perfect. The top was nice and crackly, and everyone who tried them at my Memorial Day picnic loved them. You don’t need to invest in expensive chocolate for the brownies to have a great flavor. I’d also add some notes to the recipe: The brownies should cool for 5 to 8 minutes, at least. Also, cut the brownies with a very sharp paring knife and wet and rewet the knife constantly before cutting the next block. Cool the squares on a wire rack for at least 10 minutes. You can store them with pieces of wax paper between layers, so the warm brownies don’t stick to each other. And instead of flouring the pan, I’d use cocoa powder on top of the butter in the pan, just so there are no unsightly white spots on the bottom. This recipe is a definite keeper, and is going into my recipe file.
Elina, music to my ears!!
I use a plastic knife to cut brownies. No sticking. Couldn’t be easier.
Thanks, Nancy.
This recipe has been a favorite for years. I also loved Laurie Colwin’s writing, especially her two food books. (Her recipe for mustard chicken is fantastic – I think. My husband says it’s “too mustardy,” although I don’t think there can be such a thing!)
I agree with you on both counts. I love these brownies and the mustard chicken!
Definitely our go-to brownies. Regardless of what other dessert I make for a gathering…these must also be on the table!! I started adding a bit of instant espresso powder…which is also tasty…but not so much that the brownie taste like coffee. Super easy too!!
Carla, superb! And a little espresso powder does wonders for chocolate desserts of all kinds.
This recipe invokes memories. I have a nearly identical recipe, given to me in the early 1960’s from a lady, originally from Boston, who brought this recipe with her when she moved west to Oregon. She was in her 80s by the time I received this recipe, and she still made several large wool braided rugs for my mother, which I am using today. I remember going to her house where we always had these brownies as a little snack with our tea.
Back to the recipe. Mine also includes frosting, which is like including fudge as a topper for these fantastic brownies. Thanks for reminding me of this memory.
Laurie, thank you for sharing your story. We love living vicariously through others’ food memories. So profound how food can calm and comfort and please us decades after we experienced it.
My daughter who is a pastry chef told me that she was taught to ALWAYS cut brownies with a serrated plastic knife. I made these brownies and she was visiting from Florida. I complained that I could never cut brownies so they looked nice. Now I can, every time.
Susanne, that’s a great tip. And…what did you think of the brownies?
Thanks so much for this recipe.
These sound exactly like the brownies I grew up with in the 50s. I’ve been looking for this recipe for decades!
I can remember baking them. I remember melting the chocolate over a double boiler and constructing the batter in the bowl the chocolate was melted in. I remember the spare amount of flour. And I remember that thin cracked surface that was half the allure.
I am so grateful for the simple perfection of this recipe. I’ve had lots of variations but never anything that improved on what my mother baked.
You’re so very welcome, rainey. I’m incredibly pleased we could bring it back to you. I know what it’s like to have a recipe go missing and haunt you.
Thanks once again for this recipe.
I just made them to include in the filling of this gorgeous bread using the technique David Leibovitz describes for filling this babka. The bread is intended as a gift and I will present it with special pride and a warm spot in my heart for the special provenance of these brownies.
Wonderful, rainey!
Can semi sweet chocolate be used in place unsweetened chocolate. And if so do I measure everything the same or do I have too add or take away from the recipe. Really love to know.
Diane, baking is a pretty exact science. We haven’t tested this recipe with semisweet chocolate in place of unsweetened so I can’t recommend that approach. The difference in fat content and sweetness would require a lot of tweaking in terms of butter and sugar and I don’t want to guess and lead you wrong. Trust me, the original recipe is so wonderful it’s well worth finding some unsweetened chocolate.
At first I was surprised by how little flour these brownies have. Super delicious and chewy — Because these brownies were so sugary, they were kind of like the espresso of coffee — an intense zap of chocolate and sugar. As a chocoholic, it was an efficient and tasty way to shock my sweet tooth into remission for a little while.
Wow, you’re on a roll here with LC! So glad you like the recipe. It’s such a major indulgence, but oh, so worth it.
This was the exclusive brownie recipe of our home when I was a child. One of Katherine Hepburn’s instructions in the recipe I remember from the clipping, that is omitted above, is after adding the eggs and vanilla, to “Beat like Mad!” A testament to her brilliant humor! Thanks for bringing this recipe back to life.
How terrific, Kellie! Thanks for taking the time to let us know. I’d never seen that in any of the versions of the recipe that are attributed to her, but that certainly sounds like her. I shall think those words each time I make this recipe from here on!
These are so so so so so amazing! Chewy edges and corners, and gooey fudgy interior. My son declared these the best plain brownies he has ever had (i omitted the nuts). And we have tried tons of recipes in search of our favorite. Thanks!
NRS, you are more than welcome!
I know!–makes me sound ancient, but I started baking when I was 2!…lol … Your blog sent me in search to learn more about Laurie Colwin, and I’m eagerly awaiting arrival of “Home Cooking” via Amazon tomorrow! Thanks!
Ooooooh, for some reason, I think you’re really going to thrill to Laurie’s sass and class. Her writings are timeless. You’re so very welcome, Patti. Looking forward to hearing which recipe from the site you try next…
I have actually been making these since the Ladies’ Home Journal article came out–not surprised it was way back in 1975! As I recall, the recipe wasn’t in the article, but in the editor’s column at the beginning of the magazine. Always loved Hepburn–even spelled my daughter Katharine’s name like hers! By far the best brownie recipe around. A sprinkling of powdered sugar is nice, and sometimes I add a quarter teaspoon almond extract and a few crushed amarettini cookies–delish! These brownies never disappoint!
Wow, you’re a longtime fan. On occasion, I’ve added a bit of cinnamon. Lovely.
Love that you are referencing Laurie Colwin — miss her wonderful food writing and lovely spirit.
Candace, yes, she was a special woman and a lovely writer. Gotta keep the spirit of these wonderful folks alive.
Wonderfully delicious and EASY! I like the pie plate suggestion. Thanks!!
Exactly, Bianca. Methinks you’ll not find an easier or more enticing brownie recipe. Ever.
These are really delicious. Do not try to make a double batch, however. Also, try baking in a pie plate and cutting in wedges.
Many thanks, Diane. Love the pie plate approach. And yes, when baking, best not to ever double a recipe. Science can be weird like that….
I have been making these brownies for years! I think they are the best. I got my recipe from the Pittsburgh Press.
Rose, yes, they’re definitely a favorite with everyone here. Glad you like them, too.
Funny that I came upon this recipe in my Leite’s newsletter. I was just thinking about making a batch of these brownies, however, the one I was looking at is from Dorie Greenspan’s Home Baking book. Has anyone tried Dorie’s recipe for Katherine’s brownies? I’m interested in knowing about the taste and textural difference. I was thinking about combining certain elements from each of the recipes, but I may end up trying the one posted here because I’m not sure about the cinnamon called for in Dorie’s version. I like my brownies pure in terms of chocolate taste.
This has been my go to Brownie recipe for years, it always amazed me to get all the compliments when I served them, the are nice and moist, and they disapper really fast. Why buy brownies from a box mix when you can make this wonderful recipe.They are amazing.
I’ve been baking these wonderful brownies for more years than I can remember having gotten the recipe originally in a Liz Smith column in The Daily News. It has to be 30+ years because I used to send them to my daughter who graduated from college 20+ years ago and we were eating them at home for years before. They will never be replaced by any of the thousands of recipes for brownies that have appeared over the years, even the ones called “Adult Brownies” and I have to admit having tried a good number of them and always reverting to Kate’s Brownies as we familiarly call them.