Katharine Hepburn's Brownies

I've made this recipe a few times and it always makes a sweet, chocolatey, fudgy brownie. They're very rich and I wouldn't advise eating more than one or two small squares, but they're awesome. My only complaint is that they're too delicate. I line the baking tin with parchment paper and the whole thing lifts out easily enough, but cutting these up and getting them off the paper without them falling apart is a challenge. I tried with a tray that had cooled to room temperature tonight and I had a terrible mess. I ended up re-shaping one square by hand because it fell apart so badly. I would recommend baking these at least a few minutes longer than the recipe calls for and chill them before trying to cut them up.

• CB

• New York

• 1/27/2022

These brownies were the best! She was right. These brownies are very fudgy.

• Brooke Davis

• LA, CA

• 10/3/2021

I doubled the recipe so I could use a whole bar of chocolate and get thick brownies. But I substituted the extra stick of butter for 3/8 cup of oil, and they still tasted amazing! I baked it for about 60 minutes in an 8x8 pan, and checked with a toothpick to make sure they were done. I'm definitely keeping and sharing this recipe!

• culbertsonh2

• South Bend, IN

• 4/24/2021

These brownies were a hit with my family. Easy to make!

• tlzweering

• 3/29/2021

This is a great recipe for a quick and easy brownie. Delicious even with cutting the sugar by about 1/4 cup. My mother-in-law who lives with us, is of the era where they have a little dessert after a meal and this hit's the spot for her. 4 forks.

• pmodee

• az

• 12/16/2020

I have been making this brownie for a long time from the New York Times recipe. I consider it a fantastic brownie. However, the recipe I use differs. You use a 1/2 cup of cocoa rather than the 2 oz. square. I use natural high fat cocoa ...it also differs in using 1 teaspoon vanilla and a pinch of salt...30-35 minutes. Don’t overbake. Try it with this variation. It always gets raves reviews

• IrishPat1124

• Ocean View, DE

• 5/26/2020

Can I rate this 0 forks? I’ve been looking for a really good brownie recipe for a while, and needless to say... this isn’t it. I didn’t have any baking coca so thought I’d use baking chocolate instead. There is WAY too much butter and sugar in these brownies. The ratio is just off. Even my mom thought that the brownies were way too rich. Not to mention, after eating a few the night before, I did not feel well the next morning. Will not be making again.

• Iamlink

• 5/16/2020

2 oz Bakers unsweetened chocolate, watch, Bakers has changed the packaging. These are always perfect brownies. Enjoy!

• suebirdroberts

• 彼得堡,俄亥俄州

• 3/15/2020

Like Chris493 said: Bakers has changed their packaging, so using two of their squares resulted in a blondie not a brownie. Tasty, chewy, but not chocolatey. I'll try them again, but with the proper amount of chocolate!

• seethemoon

• Athens, GA

• 10/8/2019

Pour the batter into an 8” cast iron skillet which has been rubbed with butter. That makes the perfect brownie for this recipe.

• mhaven64

• Zanesville, Ohio

• 3/10/2019

Too sweet, not chocolate-ey enough. Wonder if 2 squares bakers chocolate differs depending on brand.

• jayeflynn

• California

• 1/21/2019

Fantastic! No real 'tweaks' except I always double the recipe when making in an 8 x 8 pan for traditionally thick brownies.

• kellymarcalston3662

• Frisco, TX

• 1/20/2019

Question. Whenever you double the recipe, in an 8 by 8 pan, how long do you bake it?

• selagana

• Rye, NH

• 8/16/2018

These brownies were easy to make, but not very sweet, dry, and not very flavorful. I've had much better brownies from mixes.

• jonathan_brune

• Phoenix, MD

• 4/21/2018

Love love love this recipe. Zero tweaks but I do double the recipe for an 8 x 8 pan to get a traditional thicker brownie.

• kellymarcalston3662

• Frisco, TX

• 3/31/2018