Here’s a suggestion for a very special treat to bring to any holiday potluck buffet table. It’s a renowned brownie recipe from the famous actress, Katharine Hepburn. Try it and you’ll see why it’s so beloved.

I've tried countless homemade brownie recipes and haven't found one I like more than the Ghirardelli boxed mix. But Katharine Hepburn's recipe changed that. Turns out, too, that I’m not the only one that gives it high praise. The food editors at BETTER HOMES AND GARDEN’s (BHG) Test Kitchen all agree—this is a killer brownie recipe!

What makes these brownies so special? According to a decades-old story in the NEW YORK TIMES, Katharine said her secret to the best brownies ever was to not put too much flour in the batter. She promised this keeps them moist and soft. This idea has been around as long as I’ve been baking, but legend has it that Katherine was the creator of the technique.

I can attest to her trick; this recipe is incredibly fudgy and rich. It also calls for nuts, but these nuts are toasted first. This has to be another reason these brownies are so good—toasted nuts always add a distinct depth of flavor to any recipe, along with the perfect amount of crunch to every bite.

And her recipe is just about as easy as a mix. While you’ll need just eight ingredients and five minutes to mix them all together, there are a few things the BHG testers learned while experimenting with this recipe, and suggest we pay attention to:

·         The recipe calls for a WELL-buttered baking dish, and it's the key to ensuring the brownies don't stick to the pan. They're very soft, so being able to cleanly get them out of the pan is important.

·         You’ll want to temper the eggs by beating them well, then adding the warm butter mixture to them a little at a time; this will prevent them from becoming scrambled.

·         Don't swap in sweetened chocolate. The cocoa powder or unsweetened chocolate is crucial to balancing the sugar.

·         Let the brownies cool completely before slicing! This will help you get clean cuts. You’ll find it helpful to use a spatula to remove the brownies from the pan.

When turning in their final verdict on Katherine’s brownies, the testers were in agreement: “Definitely the best fudgy brownie!” But they did warn, “If you prefer a cake-like brownie, this probably isn’t the recipe for you.” However, if you’re a fudgy brownie fan, then you’ll likely agree, that like Katherine, this recipe sweeps the Oscars!

All this said, I’ll close with her famous recipe. I’m very curious if you’ll like it as much as I do. If you try it, I hope you’ll email me with YOUR verdict!

Katherine Hepburn's Famous Brownie

Ingredients:

1/2 cup baking cocoa or 2 squares (2 ounces) unsweetened baker's chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla extract
1 pinch salt
1 cup roughly chopped walnuts or pecans, roasted

Directions:

1. Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended.

2. Remove from heat and stir in the sugar.

3. Whisk in the eggs and vanilla.

4. Stir in flour, salt and walnuts. Mix well.

5. Pour into a well buttered 8-inch square baking pan.

6. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean.

7. Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.