Recipe: Make these brownies to give to Dad on Father’s Day

I was surprised that the late film star, Katharine Hepburn, was legendary in her day for her brownies. As a youngster, I adored the film roles she portrayed, quirky women often with an endearing rebellious streak. I never imagined that she had found baking fame until I read a revised recipe for her brownies in David Lebovitz’s “The Great Book of Chocolate” (Ten Speed Press).

Lebovitz wrote that her recipe was fine, but to reflect more current tastes he tweaked it to include additional chocolate and chocolate chips. They are delicious, rich in chocolate goodness with the crunch of chopped nuts, either pecans or walnuts. The texture somewhere between cakey and fudge-like.

They would make a welcome gift for Dad this Father’s Day, June 18. They are scrumptious on their own, but I like them served topped with ice cream or whipped cream and fresh strawberries. That’s how my dad would have liked them.

Dave and Kate’s Remarkable Brownies

Yield: 16 brownies

INGREDIENTS

Soft butter and flour for prepping baking dish

8 tablespoons (one stick or 115 grams) unsalted butter

4 ounces (115 grams) unsweetened chocolate, chopped

1 cup (200 grams) granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

6 tablespoons (50 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (100 grams) walnuts or pecans, toasted, chopped; see cook’s notes

1/2 cup (70 grams) semisweet chocolate chips

Cook’s notes: Start this recipe by toasting nuts to allow them to cool. Place nuts in a single layer on rimmed baking sheet. Toast in a 350-degree oven until lightly browned, about 4 to 6 minutes. Keep an eye on them because nuts burn easily.  Cool.

DIRECTIONS

1. Butter an 8-inch square baking dish and lightly dust with flour, tapping out excess flour. Adjust oven rack to middle position and preheat to 325 degrees.

2. In a medium saucepan, melt butter on medium heat. It should only be hot enough to barely melt butter; do not let it get sizzling hot. Add chopped chocolate and stir over low heat to melt chocolate. Remove from heat and mix in sugar, then eggs and vanilla.

3. Stir in flour and salt, then the nuts and chocolate chips. Scrape the mixture into prepared pan, evening it out and pushing mixture into corners. Bake 30 minutes. (When done, the edges of the brownies will be springy-firm when pressed — the center will be set). Cool on wire rack. Brownies can be stored at room temperature in an airtight container for up to 3 days.

Source: “The Great Book of Chocolate” by David Lebovitz (Ten Speed Press)

Cooking question? Contact Cathy Thomas at [email protected]