When I started my cookbook project, I decided it would contain only food that I had prepared myself. This recipe is the only exception, made in honor of that human icon, a true movie star who (when this recipe was included in my cookbook) had just passed on to that great Hollyood in the sky. In addition to believing, quite irrationally, that if this was her recipe, the brownies must be special, I was also drawn to her own comments about the brownies, here included. Enjoy brownies with dinner, not just after dinner, she advised. So iconoclastic. Just like Hepburn herself; always living by her own rules. And if I've included a meatloaf recipe from Bill Blass, why not one for brownies from Katherine Hepburn?
KATHERINE HEPBURN'S BROWNIES
1. Melt together 1 stick butter and 2 squares unsweetened chocolate over low heat, stirring constantly and being careful not to burn the chocolate. Remove the saucepan from the heat.
2. Stir in 1 C sugar, add 2 beaten eggs and 1/2 t salt.
3. Stir in 1/4 C all-purpose flour and 1/4 t salt. (You can also add 1 C chopped walnuts, if you like.)
4. Bake the brownies in a buttered and floured 8" square pan at 325 degrees for about 40 minutes and depending on how moist you like your brownies. Test with a skewer or toothpick.
5. "Serve with roast chicken, roasted vegetables, scalloped potatoes and a green salad for a festive meal."
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