Katharine Hepburn's Authentic Brownies
1 stick unsalted butter (4 ounces), plus more for buttering the pan
2 ounces (55 grams) organic unsweetened chocolate
1 cup (200 grams) granulated cane sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
¼ cup (34 grams) organic all-purpose flour
¼ teaspoon salt
1 cup (133 grams) toasted walnuts, roughly chopped
Place the oven rack in the idle position and begin heating the oven to 325 degrees.
Line an 8-inch square baking pan with foil and lightly butter the pan's interior bottom and sides and set aside.
Melt the butter and chocolate together in a large saucepan over low heat, stirring constantly. Remove the pan from the heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the flour, salt, and walnuts and stir until incorporated.
Transfer the batter to the prepared baking pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool on a wire rack. When cool cut into 2-inch squares and serve.
Makes sixteen 2-inch square brownies
Nutrition values per serving: 185 calories (63.2 percent from fat), 13 g fat (5.4 g saturated fat), 16 g carbohydrates, 17.2 g sugars, 1 g fiber, 2.7 g protein, 42 mg cholesterol, 46 mg sodium.
Reduced-fat Hepburn Brownies:
3/4 unsweetened, unflavored applesauce instead of any butter
Make the first step adding ¾-cup unsweetened, unflavored organic applesauce to a wire mesh strainer placed over a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Set aside.
Melt the chocolate as directed above, without the butter. Measure a half cup of the drained applesauce and add to the melted chocolate and stir in. Starting with the egg addition, continue with the remaining recipe, except bake for 35 minutes.
Nutrition values per serving: 139 calories (46.9 percent from fat), 7.3 g fat (1.8 g saturated fat), 17.3 g carbohydrates, 13.8 g sugars, 1.2 g fiber, 2.6 g protein, 26 mg cholesterol, 46 mg sodium.
Adapted from Kate Hepburn's recipe by Don Mauer