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
- Quick Glance
- 10 M
- 1 H
- Makes 9 brownies
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' Reviews
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.