Katharine Hepburn Brownies
2 ounces (60 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 cup (200 grams) granulated white sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 cup (30 grams) all-purpose flour
1/4 teaspoon salt
1 cup (100 grams) chopped walnuts or pecans
Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter an 8 inch (20 cm) square baking pan and line the bottom of the pan with parchment paper.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
Remove from heat and stir, or whisk, in the sugar.
Next, stir in the vanilla extract.
Whisk in the eggs, one at a time.
Finally, stir in the flour, salt and chopped nuts (if using).
Pour into the prepared pan and bake for about 30 - 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
Remove from oven and let cool on a wire rack. Then cover and place in the refrigerator overnight. Serve at room temperature or chilled. These freeze very well.
Makes 16 brownies.