Katharine Hepburn's brownies from Saveur The New Comfort Food: Home Cooking from Around the World by James Oseland and Saveur Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 10, 2013

    This brownie recipe is pretty well-known. (I vaguely recall that it is in one of the Gourmet cookbooks too.) The key here is that it uses very little flour (only 1/4 cup)- which makes for extremely fudgy brownies that I believe are best eaten after cooling. Cakey brownie fans, this is NOT the recipe for you.

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