Katherine Hepburn and her Legendary Brownies

A story: the late Katherine Hepburn...and her now-famous brownies

It’s truly delightful when something comes across your twitter feed and makes you smile. Last week, in the midst of our Monday Morning Cooking Club Book #3 editing madness, I was tagged in a tweet which shared a New York Times article about the late Katherine Hepburn…and her now-famous brownies.

If someone draws my attention to a brownie recipe that has been doing the kitchen rounds since 2003, how can I do anything but give them a go? It happened to be a Monday morning, we were in the kitchen, and so we baked them. The great thing about this recipe is that you’ll have everything in your pantry, and the brownies are simple and lovely. They are made with cocoa powder (as opposed to chocolate) and walnuts, and we think they would be fabulous with a handful of dark chocolate chips thrown in. I served them for dessert that night, nice and hot and topped with vanilla ice cream.

For all the Aussie bakers, 1 stick of butter is 4 0z or 115 grams. You can find the recipe in the article here.

The story is short and worth reading, it will make you smile and give you a wonderful insight into the incredible Ms Hepburn.

And the lessons it teaches?

1. Never quit.

2. Be yourself.

3. Don’t put too much flour in your brownies!!

Thanks Jane Arakawa  – Northside radio announcer in Sydney who coincidentally taught me Japanese cooking in 1989 –  for tagging me in the tweet from Jenny Brockie (host of the fantastic show on SBS ‘Insight’).

 

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4 Comments

  1. Bill

    As always, wonderful food from a terrific person. Thanks Lisa!

  2. Michellea

    OH MY!!!! So going to try this!

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Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

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