Katharine Hepburn's Brownies

Just like its namesake, these brownies are classic, confident and always reliable. I had a mean hankering for some cakey brownies and in less than an hour, I had 16 pieces to call my own. Chewy, chocolatey and not overly sweet, it's just my type of brownie. I added a generous sprinkling of Maldon salt on just one half of the pan, as I know O prefers his brownies unadorned and simple. Both halves are worth having. ;)

If you like chocolate, own a single pot and have about an hour to spare (less if you have a hot oven like me!), try this brownie recipe. It delivers without fail - you'll want to keep this ace up your sleeve!

Katharine Hepburn's Brownies
Adapted from Saveur

8 tbsp. unsalted butter, plus more for greasing
2 oz. unsweetened chocolate
2/3 cup sugar
2 eggs, beaten
1/2 tsp. vanilla extract
1 cup roughly chopped walnuts (optional, for me)
1/4 cup flour
1/4 tsp. fine salt
1/4-1/2 tsp. Maldon or coarse sea salt, to taste, for sprinkling on top

Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes (only took me 23-25 minutes!). Let cool on a rack. Sprinkle with Maldon, if using. Cut and serve.