Katharine Hepburn's Brownies
Recipe from TKL
KATHARINE HEPBURN'S BROWNIES
AS PREPARED BY FRANCESCA'S DESSERT CAFFE
4 ounces unsalted butter (1 stick) plus some melted for greasing the pan
2 ounces unsweetened chocolate
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup granulated sugar
2 eggs graded "large"
1/4 cup unsifted flour
4 ounces (generous 1 cup) walnuts, broken into medium-size pieces
1/8 cup seedless red raspberry preserves
Do not preheat oven now. Prepare an 8- by 8- by 2-inch square cake pan as follows: Turn the pan over, center a 12-inch square of aluminum foil over the pan, fold down the sides and corners to shape the foil, then remove it, turn the pan over again, place the foil in the pan and press it gently into place. Brush the foil all over with melted butter (additional to what is called for) or spread the butter with crumpled wax paper, and set aside.
Place the chocolate and 4 ounces of butter in a large, heavy saucepan over low heat. Stir frequently until melted. Remove the pan from the heat, stir in salt, vanilla, sugar, and then the eggs one at a time, stirring until incorporated after each addition. Add the flour and stir briskly with a rubber or wooden spatula until smooth. Then stir in the nuts.
You will have about 2 1/2 cups of batter. Pour half of it (about 1 1/4 cups) into the prepared pan. Tilt the pan to level the mixture or spread it with the bottom of a spoon.
Place the pan in the freezer for about 30 minutes or longer until the mixture is just firm enough for you to spread a thin layer of the preserves on top.
Spread the preserves all over the top; it will be a very thin layer-barely enough to cover the brownie mixture.
Now, pour or spoon small amounts at a time of the remaining brownie mixture over the preserves, and smooth with the back of a spoon.
Let stand at room temperature for at least 30 minutes (or longer until the frozen layer has thawed.
Meanwhile, adjust a rack one-third up from the bottom of the oven and preheat the oven to 325 degrees.
Bake for 40 minutes until a toothpick inserted gently in the middle comes out barely clean.
Let stand in the pan until the brownies reach room temperature. Then place the pan in the freezer until the brownies are firm. Cover with a small cutting board or cookie sheet, turn the pan and board or sheet over, remove the pan, peel off the foil, and with your hands, turn the brownies right side up.
With a long, thin, sharp knife cut the brownies into 16 squares or 32 small finger-shaped pieces.
Wrap individually, if you wish. Serve at room temperature, cold or very cold (almost frozen).
Makes 16 servings.
Per serving: 210 calories, 14 grams fat (60 percent calories from fat), 46 milligrams cholesterol, 3 grams protein, 20 grams carbohydrate, 60 milligrams sodium.
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