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.

I like recipes that are "light" but still manage to get chocolate in them three different ways.

These Light Chocolate Chunk Brownies from Everyday Food have chocolate and cocoa powder inside and chocolate chips outside, so they'll make chocolate lovers happy (the readers at the Everyday Food site say these are more cake than brownie). They also utilize unsweetened applesauce and low fat sour cream, so I'm itching to try these. I've been craving brownies all week for some reason. I hope I'm not pregnant.

This brownie recipe from San Francisco chocolatier Michael Recchiuti uses four different kinds of chocolate: milk chocolate, bittersweet chocolate, unsweetened chocolate, and white chocolate. I'm going to make brownies this week and since I usually go with a typical one chocolate recipe, I'm going to definitely try this. Full recipe (from Food and Wine) after the jump.

You know what I haven't made in a while? Yes, you can guess it from the title of the post. Brownies! I've been making my brownies the same way for years, but I think it's time to shake things up a little bit.

The cool food blog Andrea's Recipes has a recipe for Michael's Favorite Brownies, and it sounds perfect. I particularly like the desciption: "chewy, fudgy, with that slightly crackly top." I might even add some cayenne pepper to see what that does to them (though I'll skip the walnuts). Full recipe after the jump.

If you eat a brownie that has some banana in the batter, can you count that has a healthy snack? Unfortunately, a bit of fruit is not enough to push an otherwise rich treat into the realm of health food, but it does mean that you're getting a few extra nutrients with your dessert - and we're willing to latch onto anything that gives us an excuse to try out these Banana, chocolate and pecan brownies from Johanna, at the Passionate Cook. The recipe is a great way to use up overripe bananas without making banana bread, the typical fate of such fruits. The bananas are combined with a good amount of butter and dark chocolate, as well as eggs, sugar and flour. Pecans are added in to give the brownies some texture and a pleasing crunch, and once baked, the already decadent treats are drizzled with dark and white chocolate.

Even with the bananas and the antioxidants from the dark chocolate, it's still not health food - but it never hurts to pretend, especially if you want a second slice.

Brownies are not really the most difficult thing in the world to bake - come on even I can make them! But sometimes, well, wouldn't it be nice to receive a beautifully wrapped package of rich and luxurious brownies that "melt in your mouth"?

Coco à Moi, a highly regarded Local Food Hero, use the finest ingredients – the chocolate in the brownies has 70% cocoa solids so they have "a wonderful rich chocolate flavour" while the chocolate chunks have 52% cocoa solids so they "have a nice bittersweet contrast". The chocolate is made with a blend of different West African cocoa beans carefully selected by a chocolatier to give a consistently high-quality product. All this results in brownies that "are soft and fudgy, as real brownies should be". Is your mouth watering yet?

An indulgent treat or as a gift these little boxes are sure to delight. They even post overseas (they are based in the UK). A standard box costs £7.50 including delivery.