{"id":2130938,"date":"2025-04-09T19:16:55","date_gmt":"2025-04-10T00:16:55","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=2130938"},"modified":"2025-04-09T19:16:55","modified_gmt":"2025-04-10T00:16:55","slug":"katharine-hepburn-brownies","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/katharine-hepburn-brownies\/","title":{"rendered":"Katharine Hepburn\u2019s Fudgy Brownie Hack Is Pure Genius"},"content":{"rendered":"As a culinary school graduate and former professional baker, I\u2019ve made <em>a lot<\/em> of brownie recipes in my time. I\u2019m constantly trying different techniques and ingredient ratios to bake up a truly perfect tray of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-brownies\/\">best brownies<\/a>.\r\n\r\nSo, when it came across my desk that four-time Oscar-winning actress Katharine Hepburn, known for her roles in \"Guess Who's Coming to Dinner\" and \"On Golden Pond,\" had a brownie hack of her own, that curious baker in me lit up.\r\n\r\nIt turns out that, true to her personality, Katharine was <em>very<\/em> particular about her brownies. When her neighbor paid her a visit after she was in a serious car accident, the neighbor brought Katharine get-well brownies. Katharine didn\u2019t hold back her distaste, declaring there was entirely too much flour in them. So, Katharine gave her neighbor her very own brownie recipe.\r\n\r\nYears later, one week after Katharine Hepburn\u2019s passing, the neighbor\u2019s daughter sent Katharine\u2019s brownie recipe to the <em>New York Times.<\/em>\u00a0The <a href=\"https:\/\/www.nytimes.com\/2003\/07\/06\/nyregion\/l-straight-talk-from-miss-hepburn-plus-the-actress-s-own-brownie-recipe-400831.html\" target=\"_blank\" rel=\"noopener\">recipe was originally published in 2003<\/a> and has now amassed more than 12,000 five-star reviews, and it\u2019s all due to one secret trick. What in the world have I been missing out on?\r\n<h2>What is Katharine Hepburn's hack for extra-fudgy brownies?<\/h2>\r\n<img class=\"alignnone size-large wp-image-2131381\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Katharine-Hepburns-Fudgy-Brownie_GettyImages-1330008527.jpg?fit=700,1024\" alt=\"Homemade chocolate brownies served and ready to eat\" width=\"700\" height=\"1024\" \/>\r\n\r\nTo Katharine Hepburn, the best brownies are moist, fudgy and not at all cakey. She accomplished this by using as little flour as possible!\r\n\r\n<a href=\"https:\/\/cooking.nytimes.com\/recipes\/10782-katharine-hepburns-brownies\" target=\"_blank\" rel=\"noopener\">Katharine Hepburn\u2019s fudgy brownie recipe<\/a> only has 1\/4 cup of all-purpose flour. This is just enough flour to bind the ingredients together (along with the cocoa powder) without creating a cake-like structure. Such little flour keeps the brownies moist and lets the cocoa powder\u2019s true chocolate flavor shine. In this case, the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cocoa-powder\/\">best cocoa powder<\/a> is worth that little splurge.\r\n\r\nIf you decide to bake up a batch, the most important aspect here is to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\">measure the flour<\/a> correctly. Too much flour will make the brownies cakey, and too little flour will make them squidgy. Use the scoop and scrape method to get the flour measurement exactly right.\r\n<h2>What else is important in her brownie recipe?<\/h2>\r\nAnother important step Katharine mentioned to her neighbor is not to overbake the brownies. Overbaking dries out the brownies, losing all that glorious, silky texture. The brownies should still be a bit gooey when you take them out. Let the brownies cool before cutting so they can finish setting up. This is a good time to invest in an <a href=\"https:\/\/www.tasteofhome.com\/article\/oven-thermometer-secret-to-perfect-bakes\/\">oven thermometer<\/a> to ensure your oven isn\u2019t too hot and thus overbaking the brownies.","protected":false},"excerpt":{"rendered":"<p>Use less, not more, of this one important ingredient.<\/p>\n","protected":false},"author":7955,"featured_media":2131379,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305713,305487,303719,303745],"categories-v2":[311123,308988,310796,308324,308369],"coauthors":[342012],"acf":{"long_pin_file":{"ID":2131380,"id":2131380,"title":"Katharine Hepburn\u2019s Fudgy Brownie Gettyimages 526900518 Long 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As a Culinary Institute of America alumna, her passion is found in all things food, whether in a vintage cookbook or at the other end of a 14-hour plane ride.","sameAs":["https:\/\/www.linkedin.com\/in\/val-goodrich\/"],"url":"https:\/\/www.tasteofhome.com\/author\/valerie-goodrich\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-07-01 05:43:21","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/katharine-hepburn-brownies\/","author_details":{"1861205":{"ID":"1861205","display_name":"Val Goodrich","first_name":"Valerie","last_name":"Goodrich","user_login":"valerie-goodrich","user_email":"valerie.goodrich@tmbi.com","linked_account":"valerie.goodrich","website":"","description":"Val has 12 years' experience writing about and cooking food. 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