Historically, I have not been great at the brownie making. My last attempt was moderately successful (I thought they were pretty good, but a little dry. Adam wasn't a fan. But at least they were edible.). But previous attempts had been pretty much straight-to-trash...like the time I accidently used twice as much butter as called for. The result was, as you might imagine, alarming.
This time I tried Katharine Hepburn's Brownies. Not sure if the great Ms. Hepburn ever actually made these, but even so, please give them a go. This recipe was easy and, I'm pretty sure, magical. The brownies are soft, fudgy and delicious, with that thin, crackly sugar crust on top. I'm guessing that I'll be making these again, and soon.
4 comments:
Sounds delicious! By the way, I really appreciate your blog name. I often think of myself as a dilettante. I tried explaining the word to my husband, but I think he gets it confused with "debutante" and refuses to accept my definition. ;)
Hi Sarah:
I was very curious about this recipe due to the very small amount of flour called for. Well, these are really lovely brownies. Soft, with that small thin crust on top and really mellow flavor (I had been afraid they might be sweet because of the tiny flour amount - but no worries at all). The recipe really showcases the cocoa chosen - so you could really go to town here on trying different types and comparing how they turn out. We loved this brownie and will Definitely Make Them Again.
So glad you like them, Annette! (And seeing your comment pop up on this post was a welcome reminder that I really should make these again soon!) I was a little worried about the tiny amount of flour, too, before I made them.
Mmmm, it looks like delicious. It is difficult to cook a perfect brownie, I think I am close to achieving it too!
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