Recipe: Dorie Greenspan: recipe for Tribute-To-Katherine-Hepburn Brownies
I have a confession- I am a chocolate loving shop-a-holic and I am training my daughter to be one as well.
I went shopping this weekend with my daughter and we brought all kinds of goodies.
I went to my favorite bookstore where we spend hours drooling over many cookbooks before we decided to purchase Dorie Greenspan’s Baking: From My House to Yours.
It’s a beautifully written and photographed cookbook that won the prestigious James Beard award in 2007.
It’s a very heavy and thick hard-covered book that is filled with lavish photos of decadent cakes, cookies, and other tasty dessert entrees. It’s a book that I think that every true foodie and aspiring baker should have.
My daughter and I were ooohing and ahhing (and drooling) over every yummy pictures of cakes and pies. It was hard to narrow it down to one choice.
We were inspired to try to re-create one of the recipes inside. Being big chocolate lovers, we decided to make brownies.
I picked a recipe called Tribute-To-Katherine-Hepburn Brownies because of all the great reviews from other bakers. Ms. Hepburn was a great actress and a woman ahead of her time. She was definitely unique.
Since this is was the first time that
we were making brownies from scratch together, I decided that we should splurge and buy a pound of 72% dark chocolate to use in these brownies.
After all, the darker the chocolate, the less fattening and the better for the heart. Dark chocolate is the best pick me for a cold winter day. Heck! Any day is better with dark chocolate.
My daughter served as my wonderful assistant. She measured, sifted and mix all the dry ingredients. She had a blast using a food mallet to break the walnuts and chocolate into smaller pieces.
I highly recommend this as a great way to release or channel your child’s excessive energy from tasting and eating all the sugary stuff.
My kitchen was filled with wonderful chocolatey aromas as the brownies were baking.
After playing in the snow, there’s nothing better than a nice cup of hot cocoa (well , java for me) and a delicious brownie.
I couldn’t wait until the brownies were fully cooled down. I broke a piece off and I was in chocolate heaven!
The brownies were soft and chewy with just the right amount of chocolate. It was delicious. My husband had four pieces, and my daughter and I devoured six all together. I had to hide the brownies so that we’ll have some for a snack for the next day.
These are thin, soft, very chocolaty brownies that great by itself.
Tribute-To-Katherine-Hepburn Brownies adapted from Dorie Greenspan’s Baking: From My House to Yours
Makes 16 2 inch x 2 inch brownies
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon (optional)- I omitted this
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
1/2 cup unsweetened cocoa powder
2 teaspoons finely ground instant coffee
2 large eggs, preferably at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 cup broken or chopped walnuts or pecans ( I used walnuts)
4 ounces bittersweet chocolate, coarsely chopped (I used 72% dark chocolate)
GETTING READY: Center a rack in the oven and preheat the oven to 325 degrees F.
Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.
Whisk the flour, cinnamon, if you’re using it, and salt together.
Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.
Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.
Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.
*I used my Perfect Brownie pan to bake these and I got 16 pieces.
STORING: Wrapped well, the brownies will keep for 3 days at room temperature or frozen for up to 2 months.
Tags: Brownie, chocolate, walnuts, Dorie Greenspan, Katherine Hepburn, James Beard, award winning cookbook