The full quotation is from Katharine Hepburn when she was 70:
“I don’t have to watch my figure as I never had much of one to watch. What you see before you is the result of a lifetime of chocolate.”
These are my fortified version of her one-pot, one-pan brownie recipe. Hepburn’s brownies were well-known by her friends and her recipe accompanied an interview in Ladies’ Home Journal in 1975. In 1987, it was included in this book that’s in my collection:
My variation on her recipe has toasted pecans swapped in for the walnuts and is enriched with espresso powder and extra chocolate and vanilla. These are quick to make and disappear even faster in a murmur of Mmmms, so you may want to consider a double batch. They’re ideal when you’re perhaps a little pressed for time but want a great dessert – whip these up in under an hour, including the time to preheat the oven and toast the pecans, and serve with a scoop of vanilla ice cream.
For that still-warm-from-the-oven effect, I recommend microwaving one brownie for 9 seconds. And a napkin. Maybe a Wet-Nap.
Katharine Hepburn’s Brownies – My Variation
- 2½ oz/70g unsweetened chocolate – I use Ghirardelli (in New England, Market Basket has the best prices on Ghirardelli by far)
- 1 stick/4 oz/115g unsalted butter, or salted butter if you have no unsalted
- 1 cup/200g sugar
- 2 eggs
- 1 teaspoon instant espresso powder (usually found near instant coffee in the supermarket)
- ¾ teaspoon table salt, or ½ teaspoon if you’re using salted butter
- 1 teaspoon vanilla extract
- ¼ cup/30g flour
- 1 cup pecan halves toasted at 325F/160C for 9 minutes and broken, processed, or roughly chopped into large pieces
- 1 cup bittersweet chocolate chips such as Ghirardelli 60% Cacao chips
Preheat oven to 325F/160C. Toast the pecans on a baking sheet for 9 minutes, then remove from the pan and allow to cool a bit. Break each half into four quarters or process/chop them into large pieces. Line an 8×8″/20x20cm pan with parchment paper – see the method below. You can instead butter the bottom and sides of the pan, but these are gooey brownies that really want to stick, even to a well-greased non-stick pan.
In a medium saucepan over medium-low heat, melt the stick of butter and the unsweetened chocolate. When melted, remove from heat – there’s no more cooktop heat from this point – and beat in the sugar. When the sugar is incorporated, beat in the eggs, then the espresso powder, salt, and vanilla. Fold in the flour, then stir in the toasted pecans and chocolate chips.
Pour into the parchment-lined pan and bake at 325F/160C for 40 minutes, rotating the pan 180 degrees at 20 minutes. Check them at 35 minutes – if you see the edges are darkening, get them out of the oven because they’re done. Cool for at least half an hour, then lift the brownies out using the sides of the parchment, peel the paper off, and cut into nine, twelve, or sixteen pieces (3×3, 4×3, or 4×4). A long, thin-bladed knife, cleaned and run under piping hot water between cuts, will help you produce squares instead of a pile of broken brownie pieces.
Lining a Pan with Parchment
- Cut a piece of parchment paper the same shape but roughly 50% bigger than the pan. I start with these pre-cut half-sheet pan (12×16”) parchment sheets: https://www.amazon.com/gp/product/B00KY5KLZK
- Cut diagonally in from the corners of the parchment to the corners of the pan
- Spray pan with cooking spray (or use a dot of butter at each corner) just to help the parchment stay put
- Place the parchment in the pan, overlapping the diagonal flaps. You don’t need to spray the top of the parchment. So long as it’s silicone-treated, it will peel off just fine.
Notes on Pecans
Costco often sells 2-pound bags of pecans for US$13, which is probably close to what you’d pay for two pounds at a roadside pecan farm stand in the South. However, note that most nuts will go rancid after 6-12 months – walnuts and pecans the quickest by far – but they won’t go off if you freeze them and thaw only what you need for a recipe. Thawing takes just half an hour at room temperature.