Katherine Hepburns Brownie Recipe

This recipe for Katherine Hepburn’s chocolate brownies is taken from “A Harried Cook’s Take on Some Fast Food” by Laurie Colwin, published Gourmet magazine February 1992.  I am retyping this as it appeared, but I bolded the ingredients so you’ll know what you need.

  1. Melt together 1 stick of butter & 2 squares of unsweentened chocolate and take the saucepan off the stove.
  2. Stir in 1 cup sugar, add 2 eggs & 1/2 teaspoon vanilla and beat the mixture well.
  3. Stir in 1/4 cup all purpose flour & 1/4 teaspoon of salt. (In the original recipe, 1 cup of chopped walnuts is added here as well.) – that’s Colwin’s note.
  4. Bake the brownies in a buttered 8-inch-square pan at 325 degrees for 40 minutes.

Great gooey brownies will magically appear. – my note.

Good luck and let me know how they turn out.


  1. Karyn Zoldan

    Thanks so much for that recipe.

    I wish I knew how Laurie Colwin wound up with Katherine Hepburn’s brownie recipe. Is that mentioned in the Gourmet article?

    Several years ago, I started reading Laurie Colwin’s book, More Home Cooking – A Writer Returns to the Kitchen, and was so enjoying the book. About halfway through the book I read the book jacket and noticed that the dear author, whom I liked immensely and fantasized that we could be great friends, had died.

    Now that was sad.

  2. Rita Connelly

    Karyn, I’m going to do a little research regarding how the recipe came about. I’ll get back to you.

    I believe the article can also be found in the first collection of Colwin’s “Gourmet” articles. The book is called appropriately enough – “Home Cooking”.

    I too mourned the loss of Colwin. Her writing was so alive and charming. It indeed would’ve been fun to share a table with her.

  3. Rita, I made this recipe exactly as written (with nuts) and it was a hit! Very moist and dense like a flourless cake and not overly sweet.

    Interestingly, I compared this recipe with the one on the back of the Nestle Baking Chocolate Bars box and it differed in three significant ways: less sugar, a lot less flour and no baking soda.

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