This is definitely a recipe for chocoholics. Notice the scant amount of flour as compared to the chocolate! The brownies are supposed to be gooey and fudgy! Whatever I’ve marked as optional is not included in Miss Katharine Hepburn’s recipe, but I have found that the extra ingredients add a whole new depth of flavour and temper the strong taste of chocolate. Either walnuts or pecans can be used here, but I prefer pecans. Cut these brownies into small pieces — about twenty pieces per recipe — and keep them in the refrigerator; they do taste better cold. They can be frozen, too!
1/2 cup cocoa
1/2 cup butter (115 grams)
1 teaspoon instant coffee (optional)
3/4 cup sugar
1/4 cup flour
1/3 teaspoon baking powder (optional)
1 cup chopped or broken-up walnuts
1and 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon (optional)
1/8 teaspoon of salt
1. Preheat the oven to 325° Fahrenheit / 160 ° Celsius
2. Must do: Line an 8x8-inch (20x20 cm) pan with parchment paper. The brownies will stick and will not be easily removed from the pan without the use of parchment paper. Lightly grease the top of the parchment and set the pan aside.
3. Combine flour, nuts, salt, and baking powder. Set aside.
4. Bloom the cocoa: Melt the butter and cocoa in a saucepan, stirring until smooth. Add the coffee and stir. Let cool slightly. Transfer to a large bowl and add sugar. Beat with an electric mixer until the sugar is dissolved. Add the eggs one at a time. Add the vanilla extract and cinnamon.
5. Add the flour mixture to the cocoa mixture. Mix until combined.
6. Pour into the prepared pan. Bake 35 to 40 minutes, but do not over-bake; the brownies should be gooey and fudgy!!! Let cool, then remove from pan and cut into bars. Cut into small pieces because these are rich brownies. I usually get 16 to 20 pieces. Place the brownies in the refrigerator or freezer. They taste better cold.
7. Sometimes I add the walnuts on top rather than mix them in the batter.