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This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
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1950s Hepburn Brownies Recipe - An Old Fashioned Brownies Recipe with Walnuts

1950s Hepburn Brownies Recipe is an old fashioned brownies recipe with walnuts.  This gooey brownie recipe is reminiscent of grandma's brownie recipe of the past.  The original recipe belonged to the famous Katharine Hepburn.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: 1950s brownies recipe, hepburn brownies, katharine hepburn brownie recipe, old fashioned brownies recipe with walnuts
Servings: 32 brownies
Calories: 163kcal
Author: Barbara

Ingredients

  • 4 ounces unsweetened baking chocolate
  • 1 cup flour
  • 1 cup chopped walnuts
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Generously grease a 9 x 13 inch baking pan or line it with parchment paper (preferred method).
  • Melt unsweetened chocolate according to package instructions. (Preferred Method: place a glass bowl over saucepan filled with simmering water. Place chocolate in glass bowl, stirring often until melted.) Set melted chocolate aside to cool.
    This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
  • Sift flour; mix flour with chopped nuts. Set aside.
    This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
  • Cream softened butter and sugar.
  • Add eggs and vanilla, and beat until combined.
    This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
  • Stir in flour and nut mixture into butter mixture.
    This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
  • Add melted chocolate and stir until evenly combined. Pour into prepared baking dish.
    This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
  • Bake for 30 minutes or until center is barely dry.
    This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
  • Let cool, and scrape out of pan with spatula.
    This 1950s brownie recipe belonged to the famous Katharine Hepburn.  Be sure to start with softened butter. Use unsweetened baking chocolate.   Let the chocolate cool a bit so it doesn't curdle the eggs in the batter.  Pecans could be substituted for walnuts or omit walnuts completely. Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done.   You want them a bit gooey.   If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely. To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan.  Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 

Notes

  • This 1950s brownie recipe belonged to the famous Katharine Hepburn. 
  • Be sure to start with softened butter.
  • Use unsweetened baking chocolate.  
  • Let the chocolate cool a bit so it doesn't curdle the eggs in the batter. 
  • Pecans could be substituted for walnuts or omit walnuts completely.
  • Don't overcook these brownies; stick a toothpick in the center, and if it's barely dry, then they're done. You want them a bit gooey.  
  • If you want to share these brownies with others, I recommend lining the pan with a piece of parchment paper so that they come out of the pan nicely.
  • To line a 9 x 13 inch pan with parchment paper, cut a piece just a couple inches larger on all side than the pan. Then take your scissors, and cut a 1 1/2 to 2 inch cut diagonally in all four corners.  That way, the parchment goes into the corners easily when you put the piece of parchment in the pan. 
  • Love brownies? Try Grandma's Brownie Recipe. 
  • The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 55mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 208IU | Vitamin C: 0.05mg | Calcium: 13mg | Iron: 1mg