Receta Katherine Hepburn Brownies
You’ll need:
- Dark Chocolate – 1/4 cup (coarsely chopped)
- Butter – 100 gms
- Sugar – 100 gms
- All Purpose Flour – 4 tbsp
- Eggs - 2
- Vanilla essence – 1/2 tsp
- Salt – 1/4 tsp
Method:
Preheat the oven to 180 Deg C. Butter and flour a 8 inch square baking tray. I lined mine with butter paper for easy handling. Using double boiler method melt the coarsely chopped chocolate and butter together. I heated a big kadai half filled with water and immersed a small vessel in which the butter and chocolate were placed. Both will melt from the heat of the water. Remove from heat and add sugar. Keep stirring so that the sugar will get dissolved in the heat. Now add vanilla and eggs and keep stirring so that they all mix well. Finally add the flour and and mix well. Pour the prepared batter into the greased tray and bake for 30-35 min or till a skewer comes out clean. I baked mine for an extra 5 min to get a good crust. Let it cool completely. Cut and serve with cream or vanilla ice cream. I read some where that one of the best way to set the brownie is to keep it refrigerated after it cools down for 10 min. Like wise after taking it off from the oven I let it rest 10 min over a wire rack and then shoved into the freezer for 15 min. When I peeled of the butter paper and cut, it came out perfectly. Notes:
The original recipe used unsweetened chocolate bar. Since I couldn’t get it here I used Dark Chocolate used for baking and reduced the sugar by half.
If you are using salted butter avoid the salt in the recipe.
Oven timings may vary accordingly.