Copycat Katharine Hepburn Brownies Recipe

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Katharine Hepburn Brownies—a recipe that’s as unpretentious and no-nonsense as the actress herself. Famed for its rich, chocolatey essence and a texture that’s dense yet tender, every bite of these brownies feels like indulging in a piece of Hollywood history. Perfect for movie nights, bake sales, or that moment when you need a comforting treat, this recipe is all about simplicity meeting elegance on the palate.

I’ve whipped up countless batches of brownies, but there’s something particularly special about following a recipe that so many have shared and loved.

How to make Katharine Hepburn Brownies

Katharine Hepburn Brownies are a classic brownie recipe attributed to the famous actress Katharine Hepburn. The recipe is notable for its simplicity and rich chocolate flavor. The story goes that Hepburn, a fan of cooking, shared her brownie recipe, which became popular due to its delicious taste and straightforward preparation.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 2 ounces unsweetened chocolate (you can also use dark chocolate for a deeper flavor)
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts, pecans, or almonds (optional)

Instructions:

1. Preheat Your Oven: Begin by heating your oven to 325°F (165°C). While it’s heating up, grab an 8-inch square baking pan and line it with parchment paper or grease it well with butter.
2. Melt Chocolate and Butter: In a saucepan, gently mix the butter and chocolate over low heat. Stir the mixture frequently to ensure it melts evenly without burning. Once fully melted, remove the pan from the heat.
3. Combine Sugar and Eggs: In the chocolate mixture, stir in the sugar, ensuring it fully dissolves. Next, add the eggs and vanilla extract. Beat the mixture well until it turns smooth. Katharine reportedly insisted on beating it all madly, bringing energy, and some say that’s the secret to the brownies’ charm!
4. Add Dry Ingredients: In a separate bowl, sift the flour and salt together. Gently fold this into the chocolate mixture until just combined. If you’re adding nuts, sprinkle them in now and fold them through the batter.
5. Bake the Brownies: Pour the brownie batter into your prepared pan, spreading it evenly. Slide the pan into your preheated oven and bake for about 25 to 30 minutes. Be careful not to overbake as these brownies are best when they’re fudgy and a bit gooey in the middle.
6. Cooling: Once baked, remove the brownies from the oven and allow them to cool in the pan. After they’ve cooled, cut them into squares.

Tips:

• To check for doneness without overbaking, insert a toothpick into the center. It should come out with moist crumbs, not raw batter. If it does come out clean, they might be overbaked as they will keep cooking slightly in the warm pan after removal from the oven.
• If you prefer not to melt chocolate directly in the pan, use a heatproof bowl. Alternatively, you can melt the chocolate and butter over a pot of simmering water (double boiler method).
• To cut brownies easily, let them cool completely and use a sharp knife. Chill the brownies before cutting for very clean cuts.
• Serve them with powdered sugar or a scoop of ice cream for an extra special dessert experience.

What to serve with

The rich, fudgy texture and deep chocolate flavor of the Katharine Hepburn Brownies make them an ideal candidate for various pairings. Whether you’re serving these brownies as a casual dessert or as part of a more elaborate affair, there’s no shortage of delicious combinations.

Classic Pairings:

• Vanilla Ice Cream: The quintessential partner for brownies. A scoop of creamy vanilla ice cream on a warm brownie is a timeless combination. The contrast between the warm brownie and the ice cream is irresistibly delightful.
• Whipped Cream: A dollop of lightly sweetened whipped cream on top of each brownie adds a luxurious texture and a lovely visual contrast.
• Fresh Berries: Strawberries, raspberries, or blueberries not only add a pop of color, but their tartness beautifully balances the richness of the chocolate.

For the Coffee Lovers:

• Espresso or Coffee: Serve your brownies with a strong espresso or freshly brewed coffee. The bitterness of the coffee enhances the chocolate flavor and cuts through the sweetness.
• Coffee-flavored Ice Cream: If you enjoy the coffee combo, consider pairing the brownies with a scoop of coffee-flavored ice cream for a double dose of indulgence.

Creative Combinations:

• Salted Caramel Sauce: Drizzle homemade or store-bought salted caramel sauce over your brownies for a sweet and salty twist. The salt amplifies the depth of the chocolate.
• Nutella or Chocolate Ganache: For chocolate enthusiasts, a spread of Nutella or a pour of warm chocolate ganache over warm brownies can be heavenly, creating an extra gooey and decadent dessert.
• Cheese: For a more adventurous pairing, serve your brownies with creamy cheeses like Mascarpone or Brie. The creaminess of the cheese contrasts wonderfully with the dense texture of the brownies.

Adult-Only:

• Port Wine or Red Wine: Serve your brownies with a glass of Port or a bold red wine. The complex fruit notes in the wine can complement the richness of the chocolate.
• Whiskey or Bourbon: A small glass of whiskey or bourbon alongside your brownie can make for a sophisticated and warming pairing. The vanilla and oak notes in the bourbon echo the flavors found in the brownie.

For Special Occasions:

• Dessert Charcuterie Board: Create a dessert charcuterie board featuring Katharine Hepburn Brownies alongside fresh fruits, nuts, cheeses, and small glasses of dessert wine for a stylish and interactive dessert experience.

Ingredients Substitutes

When making Katharine Hepburn Brownies, there may be times when you need to substitute ingredients due to dietary preferences, allergies, or simply because you’ve run out of something. Here are detailed substitutions for common ingredients in the recipe:

Unsweetened Chocolate

• Cocoa Powder and Butter/Fat: If you don’t have unsweetened chocolate, you can substitute it with cocoa powder and butter or another fat. For every ounce of unsweetened chocolate required, you can use 3 tablespoons of unsweetened cocoa powder plus 1 tablespoon of butter, coconut oil, or shortening.
• Bittersweet or Semisweet Chocolate: You can also use semisweet or bittersweet chocolate; just reduce the amount of sugar in the recipe accordingly, typically by about a tablespoon per ounce of chocolate substituted.

Butter

• Coconut Oil: Coconut oil is a great vegan substitution for butter. It’s solid at room temperature and has a mild flavor that won’t overpower your brownies.
• Margarine: Another direct substitute, especially for those who are dairy-free. Choose a margarine that has a high-fat content for best results.
• Vegetable Shortening: Use an equal amount of vegetable shortening as you would butter. This can change the texture slightly, making it a bit denser.

Sugar

• Brown Sugar: If you are out of granulated sugar, brown sugar is a good substitute. It adds a slight molasses flavor to your brownies, which can be quite delicious.
• Coconut Sugar: For a more natural sugar option, coconut sugar works well, though it can change the flavor profile slightly.
• Honey or Maple Syrup: These can substitute for sugar in a pinch, but remember they are more liquid, so you might need to adjust the amount of dry ingredients slightly to keep the batter’s consistency balanced.

Eggs

• Flax Eggs: Use one tablespoon of ground flaxseed mixed with three tablespoons of water for every egg.
• Applesauce: Using a quarter cup of applesauce can replace one egg. This also adds a slight apple flavor and some sweetness.
• Yogurt or Buttermilk: A quarter cup of yogurt or buttermilk can also substitute for an egg, adding richness.

All-Purpose Flour

• Gluten-Free Flour Blend: If you need the brownies to be gluten-free, use an equal amount of gluten-free all-purpose flour.
• Almond Flour: For a lower-carb option, use almond flour, but note that this can make the batter thicker and the resulting brownies very dense.

Vanilla Extract

• Almond Extract: If you’re out of vanilla, almond extract can work, though use less as it is stronger.
• Bourbon or Rum: A small splash of bourbon or rum can substitute for vanilla extract, adding a different kind of warmth to the flavor.

Final Thoughts

Remember, the best pairings are the ones that suit your taste. Feel free to experiment with different combinations and discover your perfect match for the Katharine Hepburn Brownies.

More Brownie Recipes:

• Copycat The Big Man’s World Healthy Brownies
• Copycat Broma Bakery Brown Butter Brownies
• Copycat The Big Man’s World No Bake Brownies
• Butter Pecan Sweet Potato Brownies Recipe
• Copycat Lidey Heuck’s Brownies Recipe