Katharine Hepburn’s Brownies

Katharine Hepburn‘s brownie recipe is one that certainly intrigues classic film fans. When I first encountered the recipe in a cook book, I immediately wanted to get a “taste” of classic film history and indulge in this recipe from a confident and celebrated classic film star.

The steps to this recipe are as follows:

  1. Heat oven to 325 degrees.
  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
  3. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
  4. Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

To ring in the new year (2021!), I decided to revisit this recipe. Inspired by Karie Bible’s Hollywood Kitchen take on the recipe, I followed her suggestion of mixing in one cup of fresh cranberries instead of the walnuts for which the original recipe calls. I also decided to add in about 1/2-3/4 cup of leftover semi-sweet chocolate chips I had on hand.

I highly recommend this delicious blend of the tart and sweet flavors. Cheers to Katharine for this lovely and versatile recipe!

About Annette Bochenek

Dr. Annette Bochenek of Chicago, Illinois, is an avid scholar of Hollywood’s Golden Age. She manages the Hometowns to Hollywood blog, in which she writes about her trips exploring the legacies and hometowns of Golden Age stars. Annette also hosts the “Hometowns to Hollywood” film series throughout the Chicago area. She has been featured on Turner Classic Movies and is the president of TCM Backlot’s Chicago chapter. In addition to writing for TCM Backlot, she also writes for Classic Movie Hub, Silent Film Quarterly, Nostalgia Digest, and Chicago Art Deco Society Magazine.
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