When the Rialto’s marquee said recently that it was playing the movie “Africa Queen,” a memory from the back of my mind popped up and reminded me that I’d recently read a headline about Katharine Hepburn’s brownies.
The headline I remembered was in the New York Times, but countless other publications — from Epicurious to PBS to countless blogs — have featured the incredibly easy recipe that was a favorite of the very famous actress. And I’m happy to report that those brownies are just as every single one of those articles and blogs said they would be: absolutely delicious, gooey squares of brownie goodness.
Just like Jennifer Garner’s oatmeal recipe, I can highly recommend these.
Katharine Hepburn’s Brownies
1/2 cup butter
1/2 cup cocoa
1 cup sugar
1 teaspoon vanilla
1/4 cup all-purpose flour
1 cup walnuts or pecans, chopped
Preheat oven to 325 degrees and grease an 8×8 inch pan.
In a sauce pan, melt the butter and mix in the cocoa over medium-low heat. Pour in the sugar and stir until it’s smooth and all combined.
Take off the heat and quickly add in the eggs and vanilla and stir so that the eggs don’t start cooking.
Then add in the flour and salt. Once it’s all mixed together, stir in the nuts.
Pour the mixture into the prepared pan and bake for 30 minutes.
These are super moist brownies, and they didn’t last very long in my house. Like less than a day even when served with a little vanilla ice cream.
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