Although the brownies I made last time were tasty, they weren’t the shiny crust version that I wanted. It seems you need to use melted chocolate for those. Recently, I ran across a newspaper cutting, from the days when we still subscribed to an actual newspaper and I cut out recipes from the Wednesday food section, and gave it a try. This is the version I remember making years ago.
Katharine Hepburn’s Brownies – makes 16 squares
2 oz/60 gm dark, unsweetened chocolate, roughly chopped
1/2 cup butter (1 stick)
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Pre-heat oven to 325 degrees F.
Grease an 8 x 8-inch-square pan, preferably lined with parchment paper to make removal easier when thoroughly cooled.
Melt together butter and chocolate in a saucepan over low heat, then take the saucepan off the heat and transfer the butter-chocolate mixture to a large bowl. Let cool a bit so you don’t cook the eggs.
Whisk in the sugar, then the eggs, one at a time. Stir in the vanilla. Stir in the nuts.
Combine the flour and salt in a separate bowl and then fold into the cocoa-butter mixture, until just combined and you no longer see white floury areas.
Pour into pan and rap the base against the table to get rid of any bubbles in the batter.
Bake 40 to 45 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Do not over bake; the brownies should be gooey.
Let cool completely in the pan, then remove and cut into bars.
NOTE: The thin, shiny crust shattered when I tried to cut it, both with a serrated and a smooth knife. I thought it might be the nuts but someone suggested using a plastic knife instead. I have 2 more pieces (they’re small) left in the freezer but I’ll give it a try when they’re gone.