Yes, that's right, Katharine Hepburn's Brownies. Academy Award-winning actress, outspoken author, and apparently someone who liked her brownies.
This is another recipe from Frank DeCaro's endlessly fun site, which includes a section of recipes from celebrities. I've posted several here, including Bea Arthur's Good Morning Mushroom Toast, Moby's Pan Bagna, and Dame Edna's Aftermath Quiche. After you make one of those, this would make for a good dessert or snack.
Katharine Hepburn's Brownies
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
½ teaspoon vanilla extract
6 Tablespoons all-purpose flour
¼ teaspoon salt
¾ cup walnuts or pecans, toasted and chopped
½ cup semisweet chocolate chips
Butter an eight-inch square cake pan and lightly dust it with flour, tapping out any excess. Adjust the oven rack to the center of the oven and preheat to 325 degrees F.
In a medium saucepan, melt the butter. Add the chopped chocolate and stir over low heat until melted. Remove from the heat and mix in the sugar, then the eggs and the vanilla.
Stir in the flour and the salt, then the nuts and chocolate chips. Scrape the brownie mixture into the prepared pan and bake for 30 minutes. Remove from the oven and cool on a wire rack.
Cut the cooled brownies in neat squares and eat them right out of the pan. Or store them at room temperature in an airtight container for up to three days.
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