Katharine Hepburn Brownies

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.