Where Local and Global Appetites Collide

Katherine Hepburns Brownie Recipe

This recipe for Katherine Hepburn’s chocolate brownies is taken from “A Harried Cook’s Take on Some Fast Food” by Laurie Colwin, published Gourmet magazine February 1992.  I am retyping this as it appeared, but I bolded the ingredients so you’ll know what you need.

  1. Melt together 1 stick of butter & 2 squares of unsweentened chocolate and take the saucepan off the stove.
  2. Stir in 1 cup sugar, add 2 eggs & 1/2 teaspoon vanilla and beat the mixture well.
  3. Stir in 1/4 cup all purpose flour & 1/4 teaspoon of salt. (In the original recipe, 1 cup of chopped walnuts is added here as well.) – that’s Colwin’s note.
  4. Bake the brownies in a buttered 8-inch-square pan at 325 degrees for 40 minutes.

Great gooey brownies will magically appear. – my note.

Good luck and let me know how they turn out.

Rita Connelly
Rita Connelly

  1. Rita,
    Thanks so much for that recipe.

    I wish I knew how Laurie Colwin wound up with Katherine Hepburn’s brownie recipe. Is that mentioned in the Gourmet article?

    Several years ago, I started reading Laurie Colwin’s book, More Home Cooking – A Writer Returns to the Kitchen, and was so enjoying the book. About halfway through the book I read the book jacket and noticed that the dear author, whom I liked immensely and fantasized that we could be great friends, had died.

    Now that was sad.

  2. Karyn, I’m going to do a little research regarding how the recipe came about. I’ll get back to you.

    I believe the article can also be found in the first collection of Colwin’s “Gourmet” articles. The book is called appropriately enough – “Home Cooking”.

    I too mourned the loss of Colwin. Her writing was so alive and charming. It indeed would’ve been fun to share a table with her.

  3. Rita, I made this recipe exactly as written (with nuts) and it was a hit! Very moist and dense like a flourless cake and not overly sweet.

    Interestingly, I compared this recipe with the one on the back of the Nestle Baking Chocolate Bars box and it differed in three significant ways: less sugar, a lot less flour and no baking soda.

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