KATHARINE HEPBURN’S BROWNIES RECIPE – NYT COOKING
Provided by: The New York Times
Total time: 1 hours
Yield: 12 brownies
|1/2 cup cocoa|
|1/2 cup butter (1 stick)|
|1 cup sugar|
|1/4 cup flour|
|1 cup chopped or broken-up walnuts or pecans|
|1 teaspoon vanilla|
|Pinch of salt|
- Heat oven to 325 degrees.
- Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
- In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
- Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
@context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 21 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 5 grams, SodiumContent 36 milligrams, SugarContent 17 grams, TransFatContent 0 grams