Monday, May 27, 2013

Katharine Hepburn Brownies

It has been a sweet holiday weekend, indeed.

First off, we had a very special visit from my brother and his very sweet fiance (who will be my sister in less than two weeks!).  It was brief but it's always nice to have visitors, especially when it involves my lovely family.  Next up, we stopped in a Nestle Toll House Cafe after lunch on Sunday.  I pointed at their peanut butter chocolate chip cookie but we both know I make a mean PBCC version at the bakery and no one can top mine (just sayin'), so Nathan opted for the old-fashioned sugar and I chose a pecan chocolate chip. 

Later that night, we decided to make a frozen yogurt run.  Now I'll admitI'm way behind on the fro-yo band wagon and have never done the whole choose-your-flavor(s)-choose-your-topping(s) thing until the other night.  While it was a little pricey (we decided we would never take a family of five, should we ever have one, and our kids will be splitting a couple of price-matched pints from WalMart, thankyouverymuch), it was fun and absolutely delicious!  Nathan dished up some vanilla with kiwi, bananas, and strawberries (so not my style), while I went a little sugar-overboard and doubled-up with both the white chocolate mouse and salted caramel flavors topped with cookie dough chunks, flaked coconut, and sprinkles (so my style). 

In the midst of all this weekend sweetness, we ate through these super-sweet brownies.  The gooiest brownie I've ever had.  Made in part from the mere quarter cup of flour.  I mean this is practically a flourless brownie with loads of crunchy walnuts.  Sweet.

ps did anyone think of this while reading the words Nestle Toll House?  Or was it just me?
pss if you're curious as to the name of these brownies, check out this source!

Katharine Hepburn Brownies

Makes one 8x8-inch pan

1/2 cup unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 325 degrees. Line an 8x8-inch square baking pan with parchment paper or spray with cooking spray; set aside.

Place the butter and chopped chocolate in a medium bowl and microwave for 30 seconds; stir, microwave for 30 seconds more.  If chocolate and butter have not completely melted, continue process until melted and blended.

Whisk in the sugar, then whisk in the eggs and vanilla extract. Using a rubber spatula, fold in the flour, salt and chopped walnuts.

Pour the batter into the prepared baking pan, smoothing it into an even layer. Bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Place the pan on a wire rack and allow to cool completely before cutting into squares.

Adapted from Brown Eyed Baker.

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