Wednesday, 25 August 2010

Katherine Hepburn's Brownies

Hello Foodies,
Did you vote for me yet? If not, hurry to Leites Culinaria and please vote for me if you liked my picture! A photography contest was held on their site a month ago and I have mentioned before that my picture too had made it's way to the finals.  The last day for voting for your favourite picture is on 28th or 29th, so Hop over at Leites culinaria and vote for me if you haven’t voted yet. As any other competitor, I too would like to win the contest, but on the other side, I wouldn’t be sad at all if I don’t. After all it is a contest, and that is how I like to deal with it. Since there is an option for readers choice award, I thought I have to mention here too!!
I have prepared 2 different brownies before this one and I prepared them exclusively for this contest. Like any other good brownie, Katherine Hepburns’s Brownies too had all the qualities of a best brownie - Crunchy and crackly crust, slightly chewy and fudgy. For any brownies that I made before, I have NEVER used electric mixer for mixing up the ingredients and used either wooden spoon or a balloon whisk to mix and fold ingredients. Using an electric mixer normally tends to trap in more air in the batter losing the brownie texture, which is quite fudgy and resulting in a cake like brownie. Always check the brownies for doneness - a few crumbs sticking to the skewer when it is inserted in the centre. If you see moist batter clinging to it, pop it back to the oven and bake for around 7-10 minutes and check again until you see little crumbs in the skewer. And never over bake the brownie too! Once it comes out of the oven leave it undisturbed for 10 minutes. Cool it completely in the wire rack before devouring into the Chocolate Nirvana! For me it almost tasted like my Supermoist Chocolate cake that I posted a while ago.

Katherine Hepburns’s Brownies
Recipe Courtesy: Leites Culinaria

1 stick (113g) unsalted butter, plus more for the baking pan
2 squares (2 ounces/56g) unsweetened chocolate
1 cup (220g) granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour, plus more for the baking pan
1/4 teaspoon salt
1 cup (4 ounces) chopped walnuts (optional)


1. Preheat the oven to 325°F (160°C). Butter and flour an 8-inch square baking pan.

2. Melt the butter and chocolate in a large saucepan over low heat. Remove from the heat.

3. Stir in the sugar until combined. Add the eggs, 1 at a time, mixing well after each addition. Stir in the vanilla and beat the mixture well.

4. Stir in the flour, salt, and walnuts, if using.

5. Pour the batter into the prepared baking pan and bake for about 40 minutes. Transfer the pan to a wire rack to cool. Cut into squares.


1. If using salted butter, omit salt.
2. Follow either metric measurements or the cup measurements. Dont mix both.
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