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Katharine Hepburn Browniesare named after the famous actor. The story goes that gossip columnist Liz Smith got the recipe from the actress to publish in her column.That was about 25 years ago and since then these brownies have only grown inpopularity. This brownie recipe appears in countlesscookbooks and with good reason. They are delicious. While the topcrust is dry and cracked, underneath they are sweet, moist, and chewy, with apleasing chocolate flavor. You can eat themwarm, at room temperature, or even cold. These brownies are made in onebowl. You can mix the ingredients together with a wire whisk or you can use ahandheld electric mixer. The brownies are made with unsweetened chocolate, whichis also known as baking, plain or bitter chocolate. Itis chocolate in its rawest form and this means that unsweetened chocolate is just ground cocoa nibs thathave been refined andcontain between 50-55% cocoa butter (cacao fat).This type of chocolate contains no sugar so it hasa strong, bitter taste that is used in cooking and baking but is never eaten outof hand. Finally, there is always the debate of whether brownies should contain nuts. It is reallya personal choice so you can add them or leave them out as you choose. Personally I leave them out and add chocolate chips instead which add a pleasing crunch and even more chocolate flavor. I prefer to chill these brownies overnight before serving. I find the texture of brownies becomes more fudgy and the flavors have time to develop. | |||||||||||||||||||||||||||||||
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