Who knew the late film star Katharine Hepburn was a baker?
I was surprised that the late film star, Katharine Hepburn, was legendary in her day for her brownies. As a youngster, I adored the film roles she portrayed, quirky women often with an endearing rebellious streak. I never imagined that she had found baking fame until I read a revised recipe for her brownies in David Lebovitz’s “The Great Book of Chocolate” .
Lebovitz wrote that her recipe was fine, but to reflect more current tastes he tweaked it to include additional chocolate and chocolate chips. They are delicious and rich in chocolate goodness with the crunch of chopped nuts, either pecans or walnuts, and a texture somewhere between cakey and fudge-like.
They would make a welcome gift for Dad this Father’s Day, June 18. They are scrumptious on their own, but I like them served topped with ice cream or whipped cream and fresh strawberries. That’s how my dad would have liked them.Soft butter and flour for prepping baking dish2 large eggs1/2 cup semisweet chocolate chipsButter an 8-inch square baking dish and lightly dust with flour, tapping out excess flour. Adjust oven rack to middle position and heat to 325 degrees.
In a medium saucepan, melt butter on medium heat. It should only be hot enough to barely melt butter; do not let it get sizzling hot. Add chopped chocolate and stir over low heat to melt chocolate. Remove from heat and mix in sugar, then eggs and vanilla.
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