You’ll never want brownies from a mix ever again.   These are easy to make (not much harder than a store bought mix) and they taste much much better. Nothing worse that making something complicated from scratch, only to have it taste no better than a mix. Keep unsweetened chocolate on hand (only 2 oz. per batch) plus your staples (butter, sugar, eggs, flour etc.) and you can have these ready in an hour.


Katharine Hepburn's Brownies

  • Servings: 10
  • Difficulty: easy
  • Print


  • 2 oz. unsweetened chocolate
  • 1/2 cup butter
  • 1 c. sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/4 tsp. salt
  • 1/4 cup flour
  • 1 T. salt flakes


  1. Preheat oven to 325 degrees. Grease and flour 8×8 glass pan.
  2. In a medium saucepan over low heat, melt butter and chocolate together.
  3. Remove from heat and stir in sugar, then beat in the eggs and vanilla. It will look a little like custard.
  4. Gently stir in salt and flour (save the salt flakes for the top).
  5. Scrape into pan and sprinkle salt flakes evenly over top.
  6. Bake for about 40 minutes.
  7. Allow to cool before cutting.


These can be a little tricky to get out of the pan. One trick that I’ll be trying next time I make these is lining the pan and the edges with parchment paper, so I can lift the whole batch out and cut on a board.


Full credit for this recipe goes to (edited by the incredible chef and cookbook author, Ruth Reichl). The only modification I made was to add the salt flakes.