Tribute-To-Katherine-Hepburn Brownies

November 11, 2008

It’s a rainy Remembrance day here in Vancouver, and after a day of shopping at the GUESS Factory Store where I bought 3 yes THREE trench red, black and cream {i told you i was a shopaholic.} But they were on sale for $35 from $94! So mathematically I had to buy them. I came home with an urge to bake, and I’ve been craving something really chocolaty like a brownie!  I found this excellent recipe called Tribute-To-Katherine-Hepburn Brownies in Baking: From My House to Yours by Dorie Greenspan.  (It was only after I read ‘What Would Audrey Do?‘ that I actually learned that Audrey and Katherine Hepburn were not related at all, as Im sure many people pondered once before. And as you know, I love Tiffany’s and Audrey very much!)

Tribute-To-Katherine-Hepburn Brownies ( Baking: From My House to Yours. Dorie Greenspan)

After Katharine Hepburn died, eulogies came from every quarter, many including stories about her brownies. In an article sent to me by my friend Bon Appetit editor in chief Barbara Fairchild, Heather Henderson of St. Paul, Minnesota, recalled wanting to quit her studies at Bryn Mawr. Her father managed to get Miss Hepburn, a Bryn Mawr alum and a neighbor, to intervene. The famous Kate invited both the young woman and her father to her home one afternoon. At tea, Ms. Henderson got a taste of the legendary brownies as well as of the actress’s views on education.

In her tribute to the actress, Ms. Henderson wrote, “I’ll always be grateful to Miss Hepburn for making me stick it out at Bryn Mawr and for giving me these rules to live by: 1. Never quit; 2. Be yourself and 3. Don’t put too much flour in your brownies.”

This recipe is a play on the one Miss Hepburn is reported to have used. Since a quick search through my cookbooks uncovered two other brownie recipes credited to Kate, and each was different, I decided it would be fine to add my own little touches. I’ve kept the essence of Miss Hepburn’s recipe — these are thin, soft, very chocolaty brownies made without much flour — but I’ve added a little cinnamon, some coffee and a quarter-pound of chopped fine-quality chocolate. Since the chocolate doesn’t firm up much in baking, it makes a soft, gooey brownie even softer and gooier and, to my way of thinking, even yummier. I think Miss Hepburn would approve.

Makes 16  2 inch x 2 inch brownies


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons finely ground instant coffee
  • 2 large eggs, preferably at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup broken or chopped walnuts or pecans
  • 4 ounces bittersweet chocolate, coarsely chopped

GETTING READY: Center a rack in the oven and preheat the oven to 325 degrees F.

Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.

Whisk the flour, cinnamon, if you’re using it, and salt together.

Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.

Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.

*I used a pizza cutter to cut them, it works really well!

SERVING: These are happy being served in all the typical ways — with whipped cream, ice cream or Hot Fudge Sauce or paired with a glass of milk to allow for dunking. I think they are best at room temperature, when they are at their moistest, but they are also very good chilled.

STORING: Wrapped well, the brownies will keep for 3 days at room temperature or frozen for up to 2 months.


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  • Reply Sydney November 13, 2008 at 9:49 AM

    I need to make these!

  • Reply alicia November 13, 2008 at 4:47 PM

    They are really good! I would make them soon! =-)

  • Reply Venessa March 31, 2009 at 7:52 PM

    can a substitute the bittersweet choclate for anything else…..
    thanks for any help!

  • Reply Alicia April 3, 2009 at 2:33 PM

    Vanessa – You can probably use any type of chocolate, or even Carob chips. or milk or dark chocolate!

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