When I first started baking, I wanted to try something simple. something that preferably wouldn't need a mixer (because I didn't have a mixer yet at that time) so as any normal 21st century citizen would do, I resorted to the internet. And there I found the famous Katharine Hepburn brownies. I baked it the first time and my family loved it. Who wouldn't? It's Katherine Hepburn's recipe, duh?!
What I like about the recipe is that it only needed 2 ounces of chocolate so it is less expensive that other brownie recipes out there. I also added a little something extra to create a more pronounced and shinier "crackled crust" on top.
Oh, and pardon the photos. I just took them using my camera phone. I'll get better at it, I promise.
Katherine Hepburn-inspired Brownies
Yield: 16 bars
1/2 unsalted butter, cubed
2 ounces (60 g) unsweetened chocolate, chopped
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup flour
1/4 teaspoon salt
2 tbsp. cocoa powder*
3/4 cup (75 g) nuts, chopped (optional)
1. Preheat the oven to 325ºF (160ºC.) Line an 8-inch (20 cm) square pan with a large rectangle of foil, leaving the overhang over the rim of the pan. Butter or spray the inside of the foil lining the pan with nonstick spray.
2. In a medium saucepan set over very low heat, melt the butter and the chocolate, stirring frequently, until the chocolate is melted and smooth. Remove from heat and let stand for a minute or two just so to avoid letting the heat of the chocolate cook the eggs and stir in the sugar, then mix in the eggs and the vanilla extract.
3. Stir in flour, cocoa powder and salt. Scrape the mixture in the prepared pan and bake for 30 minutes, or until the brownies feel just-set in the center. Remove from oven and let cool. Once cool, lift the brownies out of the pan by grasping the foil overhang, the cut the brownies into squares.
Note: *This is that something extra :)
Adapted from: David Lebovitz's blog