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(my favorite) fudgy brownies

I’ve been making these brownies for as long as I can remember.  And they are truly fabulous.  Seriously yummy, fudgy and wet.  The recipe has been written up many times – always titled Katharine Hepburn’s Brownies.  Hard to believe, but I find the original recipe too sweet (I think because I add so many chocolate chips to the batter).  When I bake these, I generally  multiply the recipe by four.  I fill a (parchment lined) half sheet pan with the batter and once cool, I wrap and freeze the whole sheet.  I cut and serve as needed throughout the month.  The recipe below is for one 8 inch square pan – but I’ve cooked them in 9 inch rounds as well.  Just watch the baking time.  You can also double the recipe for a thicker brownie as these come out fairly thin.  And of course again, adjust the baking time.

favorite fudge brownies (adapted from Katherine Hepburn’s Brownie Recipe)
1/2 cup (1 stick) butter
2 oz. unsweetened chocolate
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup flour
1/2 teaspoon kosher salt
chocolate chips to taste (I go heavy)
chopped walnuts to taste (optional)

Preheat oven to 325 degrees.  Line the pan with foil so that it comes up the sides of the pan.  If you need two sheets, go for it.

Melt butter and chocolate in a medium-sized metal bowl over a pot with (about) an inch of simmering water.  Remove bowl from heat when melted and add the sugar.  Mix eggs with vanilla and add to the butter mixture.  Mix well.  Gently stir in the flour, salt and chocolate chips (and nuts if using) and mix until just incorporated.  Do not over mix.  Spread into pan and bake.  I don’t have a set time here – the key is to bake these until they are just cooked.  Set the time for 30 minutes, but then check every 5-7 minutes thereafter.  They should take about 35-40 minutes, but it really can change each time.  People often tell me that my desserts are good and I do think that half the battle is to not over bake.

Once cooked and cool – pull the foil (with brownies inside) out of the pan with two hands.  Then you can easily cut and serve.  Of course, you can just stick a spoon in there and start to eat when hot and warm out of the oven.  (OK, sometimes I do this.)These are fudgy and rich – and although I do like them with ice cream, they are really  great on their own.

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10 Comments

  1. Amy K.

    8 years ago

    Made the brownies and the apple cake and brought them to a friends house for dinner tonight. Both were incrediby easy and incredibly delicious!!!

    Reply
  2. admin

    8 years ago

    amy – so glad you baked and loved and yes, both so easy. i guess i should have mentioned that!

    Reply
  3. Kelli

    8 years ago

    Do you think I can make these brownies into a cupcake. My daughter, Kaite, can’t decide between brownies and cupcakes for her birthday treat. I would love to be able to combine the two. However, since I hate chocolate, it is difficult to experiment. I bake without tasting when it comes to chocolate recipes. Thanks for your thoughts..

    Reply
  4. lisi/admin

    8 years ago

    kelli – i’ve yet to try this brownie in a cupcake – but have done ina gartens “outrageous brownies” in a cupcake shape and they came out great. (i’ll post eventually). but why don’t you do mini cupcake pans – if you can — i think better – because these are particularly rich – or if you do cupcake, double the recipe for sure – but don’t overfill. they will be a flat cupcake – no dome – but most likely very tasty. hope that helps.

    Reply
  5. Rachel

    8 years ago

    Can I use parchment to line the pan? What’s the diff btw using parchment and foil, anyway?

    It’s between these brownies and ginger cookies for snack club on Friday . . .

    Reply
  6. lisi/admin

    8 years ago

    make the ginger – something new and different. parchment to line pan – yes, i always do. some say that the foil is better for cooking oatmeal or choc chip cookies – so that edges get crisp and centers stay moist. and that chocolate cookies or meringes are better with parchment – which has a slower and more even bake. i find parchment good for most things and rarely use foil. i like that it doesn’t fall apart – as foil often does… but there are a few recipes that i’ll specify. do what is easy. experiment.

    Reply
  7. Rachel

    8 years ago

    Okay – these brownies are the best ever. Now my new fave over Ina Garten’s Outrageous that you recom’d all those years ago when the girls were babies. This one is so easy. We had an impromptu visit with friends this afternoon, and while I chatted with the Mom, I just threw these brownies together. I can’t cook and talk – but I did it with these brownies. I used a mix of milk and semi chips. Yum. I will make these again and again. And again.
    Tks!

    Reply
  8. Lisi

    8 years ago

    so glad rachel! i love ina garten’s too. but these yes, so easy and rich. little goes a looong way. 🙂

    Reply
  9. Rachel

    8 years ago

    Made these again today, and lined the pan with foil. Should have greased the foil. The brownies were perfect, but were really tough to separate from the foil. I’d do parchment next time, or butter the foil. But, still, these are the best. From measuring cup to mouths in about an hour. Mmm…

    Reply

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