Tribute to Katherine Hepburn Brownies (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by my wonderful friend Lisa of Surviving Oz: Tribute to Katherine Hepburn Brownies. Although Lisa is not a member of TWD, she had the honor of choosing this week's recipes because she won our recent logo contest. If you look at my blog sidebar, you'll see the newly redesigned TWD logo! Isn't it cute? Even Dorie loves it.

These brownies are Dorie's tribute to Miss Hepburn's well loved brownies, which include very little flour compared to most brownie recipes. Dorie spruces them up a bit with the addition of cinnamon, coffee, and chopped chocolate.

I baked my brownies in a 9-inch square pan (instead of 8-inch) so these already thin brownies became even thinner. Consequently, my brownies were completely done after 30 minutes in the oven. Others seemed to have issues with their brownies being under-baked after 30 minutes, but that was likely due to the brownies being thicker in the 8-inch pan, so if you're using the 8-inch pan make sure you leave the brownies in the oven for a few extra minutes.


While these brownies were simple to make, I wasn't the biggest fan. My husband loved them, but the coffee flavor was a bit too strong for me. (Keep in mind I don't drink coffee anyway.) I'm not sure if that's because I substituted instant coffee granules for espresso powder, but I've done this in the past without any problems. Usually, the coffee just brings out a better flavor to the chocolate, but in this case it seems that the coffee flavor was in the forefront (which is fine as long as you like coffee). I'm sure that most people would love these brownies, as they were all gobbled up by my husband's co-workers. Me? My favorite brownies are still the Chipster-Topped Brownies we made back in May.


Thanks Lisa, for choosing this recipe. There are just as many variations in brownie recipes as there are chocolate chip cookies, and I enjoyed trying another brownie recipe. If you would like the recipe, you can find it here. Make sure you visit the TWD Blogroll to see what everyone else thought about these chocolately treats.

* Recipes notes:
- I used a 9-inch square pan and still baked mine for the full 30 minutes and the brownies were not overdone. If you are baking in an 8-inch pan, bake for about 35 minutes.
- I omitted the nuts from this recipe - sorry, don't like them.
- I also used semisweet chocolate chips in place of chopped bittersweet chocolate - not a fan of bittersweet chocolate.
- Wrapped well, these brownies will keep in your freezer for 2 months.
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