Tribute-To-Katherarine-Hepburn-Brownies
This week I learned that I have something in common with Katharine Hepburn; we both like fudgy brownies. If your brownie preference is like hers and mine, read on. I didn’t realize Miss Hepburn was famous for her brownies, but I learned this in Dorie Greenspan’s head notes to this week’s Tuesdays with Dorie recipe. She relates a story published in the New York Times, about a young woman given some advice by Miss Hepburn: 1. Never quit; 2. Be yourself 3. Don’t put too much flour in your brownies. Truly words to live by.
I have my own brownie recipe that I am very attached to and this is the first recipe that I have come across that I really like, and no surprise it is darn similar to my recipe resulting in brownies that are dense, rich, moist and fudgy. Dorie includes nuts in her recipe, but that is considered a brownie faux pas in our house, so I left them out. These brownies are sweeter than mine and have nuggets of chocolate throughout, neither point a drawback in my book. They are definitely better once cooled, and if you can possibly manage to make them last, they are best the next day.
This week Lisa, of Surviving Oz picked the recipe for the group, but she isn’t actually in the group. She landed herself this honor by winning a design challenge to create a new logo for the Tuesdays with Dorie group. She was thrilled to win, but slightly horrified at the prospect of being the recipe host for the week. You see, she doesn’t bake. Visit her blog for the recipe and her story of baking her first batch of brownies from scratch.
I followed the recipe as written, but only used 1 teaspoon of espresso powder rather than two, because that was all that was left in the jar. It may have been a happy accident because a few of the bakers in the group commented on how dominate the coffee flavor was. David, not a fan of coffee, wouldn’t have enjoyed that, but I do like to add a little espresso powder to chocolate baked goods because it seems to enhance the chocolate flavor.
My preference when baking brownies, or anything, is to line the pan with parchment paper. For any item baked in a pan with side walls, I cut the parchment long enough to extend beyond two sides of the pan. This way the parchment acts like a sling and the baked delight can be easily lifted out once it is baked. Recipes often instruct that the pan and parchment be buttered and floured. I may be tempting fate, but I rarely do this and have never had a problem removing the parchment paper from baked goods. Do you butter your parchment paper?
Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours . 81recipes completed 140 to go!
All photos by David Peterman unless otherwise noted
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July 7th, 2009 at 1:53 pm
Ya know, I’ve always giggled about that “buttering the parchment” thing, figuring there is enough butter in the recipe to release the baked good if properly baked. Still, I do use Pam or butter. Chicken, I guess. Yours look beautiful so maybe I’ll be brave and refrain from using even more fat. he he Thanks for the nudge. Great post! Which is your favorite movie?
AmyRuth
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July 7th, 2009 at 4:55 pm
I’m a fan of a dense brownie too and these were certainly dense! I did butter the parchment this time but I normally wouldn’t. Really, parchment does a pretty good job on its own and it’s a pain to butter it!
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July 7th, 2009 at 5:40 pm
Your brownies look great! I did butter the parchment this time but I normally wouldn’t. I really love them.
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July 7th, 2009 at 7:21 pm
Those brownies look awesome! Based on your inspiration, I’m going to boldly go where I’ve never gone before and not butter my parchment next time. I’ll let you know how I fare. Isn’t this group great?
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July 7th, 2009 at 9:16 pm
Your brownies look fantastic and I’m glad you enjoyed them so much! Thanks for the tip on not buttering the parchment paper, very useful. I hate cutting parchment paper, but it makes such a huge difference in getting your baked goods out of the pan that I always do it now.
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July 7th, 2009 at 9:56 pm
I agree… coffee and chocolate seem to go hand in hand… make the best of eachother shine through. Just like a pinch of salt in sweet recipes.
Yours look super moist and tender, yup… that’s how I like them too! Beautiful, Carol!
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July 8th, 2009 at 6:38 am
These look beautifully dense and rich and fudgy! Wow!
Beautiful photo as well!!
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July 8th, 2009 at 11:37 am
Your brownies are remarkably fudgey!!!! Absolutely stunning!
Please stop by my blog when you have a moment….there is an award waiting for you.:)
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July 8th, 2009 at 4:08 pm
those certainly look fudgy and delicious! and the crackly top is gorgeous!
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July 8th, 2009 at 9:42 pm
Wow, your brownies look perfect! I love the contrast between the shiny, crackly top and the dense, fudge-y middle!
I’m a stickler so yes, I do butter my parchment. But it never occurred to me to drape it over the side to make it easier to take the baked goodie out. Seems like a lot of TWDers do that too. I’ll have to remember that helpful hint!
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July 9th, 2009 at 6:06 am
Dense and delicious is how I like my brownies. Or is it chewy and dark. Ah, well. I just love brownies. And yours look fantastic. Love them too.
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July 9th, 2009 at 3:11 pm
Oooh, I love how yours look so perfect on top. Nice work!
I’m with you on the “no-nuts-in-brownies” rule.
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July 10th, 2009 at 9:30 am
Your brownies look wonderful. I really liked these!
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July 22nd, 2009 at 5:31 pm
I liked this brownie recipe and I made it twice so far, omitting the nuts, of course. Fudgy brownies are the best!
Yours look MAGNIFICENT!
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