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AirBaked Katherine Hepburn's Brownies

By 13:27:00 , , , , , , , , , , ,

This is a no fuss classic recipe for brownie. Rumors says that this was shared by Katherine Hepburn to a columnist and then later was published. So now you know why the brownies has this strange and famous name..LOL!

It seems that this recipe appears in countless cookbooks...why? Because they are simply delicious with an incredibly rich and gooey texture. The top is dry, crusty and cracked, underneath they are sweet (not too sweet to my taste bud), moist and chewy.....and of course it is loaded with chocolate flavor.
 
It is so simple to make....all you need is a pan, two bowl and a Airfryer.

Family rating for this brownies: 8 out 10 (Verdict: really gooey and not too sweet...simply delicious). Of course I did asked why not give me a whole "10"....then the boys (my cousins) replied "room for you to expand!". LOL!
AirBaked Katherine Hepburn's Brownies

114gm Butter
59gm Unsweetened Cocoa Powder
2 Eggs
1 1/2 tsp Vanilla Extract
200gm Brown Sugar
31gm Plain Flour (All-Purpose Flour)
100gm Chopped Nuts (Pecan or Walnut)
1/8 tsp Salt

Directions:
  • Preheat the Airfryer at 160°C for 5 minutes.
  • Melt butter in a saucepan with cocoa powder. Stir until smooth. Remove from heat and allow it to cool for few minutes. 
     
     
  • Whisk in eggs, one at a time, in the cocoa-butter mixture. Then stir in vanilla extract. 
  • In a separate bowl, combine sugar, flour, nuts and salt, and mix it well. 
     
  • Then add the flour mixture to the cocoa-butter mixture. Use the "cut and fold" method to combine the mixture. 
  • Pour into a greased baking pan. (I lined the baking pan with baking sheet for easier lifting) 
  • AirBake at 160°C for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. 
  • Be sure not to overbake (they are meant to be gooey). Remove the baking pan from Airfryer and let cool. 
  • Once cool, take out the brownies from the baking pan then cut the brownies into squares. 
     
     
Adapted from The New York Times Cooking

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9 comments

  1. Hi Samantha, can I replace the cocoa powder with a sweetened cocoa powder instead ? And then reduce the sugar portion ?

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    Replies
    1. Hi Ysphan,
      I'm sure you can do that as long as it is cocoa powder because this is the main ingredients together with sugar to create the cake dough. As for the sugar portion, you will need to know how sweet is your cocoa powder then maybe you can go down to 160-180gm.
      Let me know how it turn out :)

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  2. I tried you original recipe, it turns out great. I don't even have time to snap a picture and it's gone ! Today I will try using sweetened cocoa powder. Thanks for sharing such a great recipe.

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    Replies
    1. Really good to know that your brownies turned out great and yummy!

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  3. Hi. How much is the temperature if bake in oven?

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  4. Hi HTeng Kho,

    If bake using oven the temperature will be 160°C and time should be around 35 minutes (depending on your oven).

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  5. Hi Samantha,
    I've baked countless brownies with this recipe of yours and it never failed me. I couldn't thank you more !

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  6. Hi Samantha,
    I've baked countless brownies with this recipe of yours and it never failed me. I couldn't thank you more !

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    Replies
    1. I'm so happy that you love this recipe :)

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