Friday, March 30, 2007

Katherine Hepburn Brownies (Ama B's recipe)

These are our favorite brownies.  They are SO EASY, I don't know why anyone
would use  a mix.  Delicious! I usually double this recipe and cook in 9 x 9" pan.

2 oz dark chocolate (I like Lindt dark)
1 stick Unsalted butter
1 Cup Sugar
2 Eggs
1/2 tsp Vanilla
1/4 cup All-purpose flour
1/4 tsp Salt
1 tbl instant espresso powder (optional)
1 Cup chopped toasted pecans or chopped chocolate (optional) (I like either Ghiradelli chocolate chips or another Lindt chocolate bar broken up.)

Preheat the oven to 325 F. Line the bottom of an 8-inch square baking pan
w/ "Release" aluminum foil and butter. Let the foil extend over 2 sides and you can use it
to lift the brownies out of the pan.
In a heavy saucepan, melt the chocolate with the butter over low heat, stirring until
completely melted.  Remove from the heat and stir in the sugar.  Add the eggs and
vanilla beat well.  Stir in the flour, salt and pecans or chocolate and mix well.
Spoon the batter into the prepared pan and bake for 35-40 minutes. Let cool and lift
out of pan, using the aluminum foil to lift it.  (or turn pan upside down on board)
To make a super-neat brownie, trim the edges and then cut into squares.

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