Katharine Hepburn Brownies
  • 3 sticks butter (340 grams)
  • 1½ cup good quality cocoa powder (177 grams)
  • 3 cups sugar (600 grams)
  • 6 eggs
  • 1 tbs vanilla
  • ¾ cup AP flour (94 grams)
  • 1 tsp salt
  • 1 cup chocolate chips
  1. Pre-heat oven to 325°F. Grease and flour a 9x13 baking pan.
  2. Melt 3 sticks butter over medium heat in a heavy duty saucepan.Take off the heat and whisk in the cocoa powder mixing completely.
  3. Stir in sugar, eggs and vanilla. Beat the mixture well. It will thicken as you mix it.
  4. Stir in flour and add the teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here but I have omitted them as a personal preference.)
  5. Bake the brownies in a prepared pan for about 30 minutes. At this time, you can open the oven door and toss a cup of chocolate chips on top and continue baking for another 10 minutes.
  6. With these brownies, it is hard to tell for sure that they are baked through. They should be gooey and won't come clean on the typical toothpick test. The best way to test for doneness is to see that the edges are crisp and the top starts to crack a bit. In her own words "Don't overbake them! They should be moist, not cakey!''
Recipe by Kitchen Conundrum at https://kitchenconundrum.com/2015/10/oxo-cookies-for-kids-cancer-katharine-hepburn-brownies/