Fantastic, fudgey brownies

Last year I suffered from a crippling addiction.  Not to anything illegal or bad for me, even.  No, I was addicted to reading each and every book by the late author, Laurie Colwin.  First tipped off to her lovely books through my all-time favorite blog, Apartment Therapy, I began with perhaps her most-read works,  Home Cooking: A Writer in the Kitchen and More Home Cooking: A Writer Returns to the Kitchen.  Not since my college days of reading bits of MFK Fisher here and there had I been so touched by intimate, homey descriptions of food and family, or so inspired to cook.

All of the recipes that Laurie writes about sound amazing, from her homemade gingerbread to her black bean soup, but the one that stood out most to me was her favorite brownie recipe.  It calls for lots of chocolate and butter, only a little flour, and promises and crisp, sugary crust.  Best of all, the recipe originally comes from one of my all-time most beloved actresses, Katharine Hepburn.  Who knew a woman that skinny ever even ate brownies, much less had a perfect recipe for them?

These brownies go great with a tall glass of milk, a snuggly blanket, and a Laurie Colwin book.  So get to baking!

Katharine Hepburn’s Brownies  Epicurious | April 2003
Edited by Ruth Reichl
“A Harried Cook’s Guide to Some Fast Food” by Laurie Colwin from Endless Feasts
Modern Library

1 stick (8 tablespoons) butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts (optional)

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.

Be sure to let these brownies cool completely before cutting, or they will come out messy (since they are very fudgey).  I put them into the fridge for 30 minutes before cutting to ensure perfectly clean edges.

Source Information
“A Harried Cook’s Guide to Some Fast Food” by Laurie Colwin from Endless Feasts


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