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5 from 1 vote

Shannon's Katharine Hepburn Brownies

My Spin on the Classic Katharine Hepburn Brownie!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Print Recipe


For the wet ingredients:

  • ½ cup butter
  • 2 oz baking chocolate, unsweetened, semisweet, or milk, whatever your preference
  • ¼ cup cocoa powder
  • 2 eggs
  • 1 tsp vanilla

For the dry ingredients:

  • 1 cup sugar
  • 1/3 cup flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup chocolate chips


  • Preheat the oven to 325 degrees
  • Grease and flour (or line with parchment paper and grease) an 8x8 inch GLASS baking dish.

Make the chocolate/butter mixture

  • In a medium-sized saucepan, melt the butter and baking chocolate over medium-low heat. Whisk as everything melts, and keep whisking until everything is smooth, taking care not to burn the chocolate. (Take the saucepan off the heat before everything has melted if you have to to avoid burning.) Once smooth, take the saucepan off the heat if you haven't already.
  • Now add in the cocoa powder, and keep whisking! Once smooth, allow the mixture to cool for at least 5 minutes.

Stir together the dry ingredients

  • In a small mixing bowl, whisk together the sugar, flour, baking powder, salt, and chocolate chips.

Add the eggs and vanilla

  • Back to the chocolate/butter mixture. Add the two eggs and vanilla extract to the saucepan. Whisk until everything has incorporated and you have a smooth, chocolate pudding-like mixture. This step is very important, so keep whisking until you get there!

Add the dry to the wet ingredients

  • Now add the dry ingredient mixture to the saucepan with the wet ingredients. Stir until everything has just come together.

Bake, Serve, Enjoy!

  • Pour the mixture evenly into your prepared baking dish.
  • Bake at 325 degrees for 45 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  • Let cool for at least a half hour before cutting. This is another very important step due to the low flour content of these fudgey brownies (just like Katharine Hepburn liked them!)
  • Cut, serve, and think of Ms Hepburn as you enjoy these delicious brownies! (:


In honor of Ms Hepburn, I am sharing my spin on her brownie recipe. I wanted to stay true to the original idea of her recipe—very little flour, very chocolatey, and true to the original taste—rich and fudgey, not cakey! I upped the flour a smidge—I am still confident these brownies would pass the Hepburn almost-no-flour-brownie-requirement. I also solidified a salt measurement, added a leavener, and added some real chocolate to the cocoa powder in Hepburn’s recipe. And I must say, the resulting brownie is simply delicious!
Due to the low flour content of this recipe, it is very important that you follow the recipe exactly as written.  If you do, you will for sure end up with brownies that measure up to Kate's standards!  
I find that this recipe works best in an 8x8 glass baking dish.  Seriously, don't experiment here, use an 8x8 GLASS dish!