Monday, July 6, 2009


There are two kinds of brownies - cakey or fudgy. And people can be quite fickle about what kind is the best. Personally I LOVE fudgy brownies, whereas my hubby 'doesn't like either' or so he says... So I was really excited to make this weeks' TWD recipe, Tribute-To-Katherine Hepburn Brownies. This recipe contained all of my favorite parts of a brownie - a fudgy texture and a deep chocolaty taste which is accented by coffee and cinnamon. Delicious! Plus, it didn't take very long to mix them up and get them in the oven. Enjoy!

Tribute to Katharine Hepburn Brownies

by Dorie Greenspan

1/4 c all-purpose flour

1/2 tsp cinnamon (optional)

1/4 tsp salt

1 stick (8T) butter, cut into 8 pieces

1/2 cup unsweetened cocoa powder

2 tsp finely ground instant coffee

2 eggs

1 cup sugar

1 tsp vanilla

1 c chopped walnuts or pecans (I used pecans)

4 oz bittersweet chocolate, coarsely chopped

Preheat oven to 325 degrees.

Butter an 8" square pan. Line the bottom of the pan with parchment paper. Butter the paper, dust the inside of the pan with flour and tap out the excess.

Whisk the flour, cinnamon and salt.

Put the butter in a saucepan over low heat. When the butter starts to melt, sift the cocoa powder over it and add the instant coffee. Continue to cook, stirring until the butter is melted and the cocoa and coffee powder are blended in. Remove from heat and cool for about three minutes.

Using a whisk or 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. Transfer pan to a wire rack and cool for at least 30 minutes. Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 pieces.

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