Katharine Hepburn Brownies (Adapted)

There isn't really a reason to make any other brownie, because these are basically amazing.  I adapted it from Katharine Hepburn's family brownie recipe--reducing the sugar a bit, using chocolate chips instead of unsweetened baking chocolate and adding in unsweetened cocoa powder. 

One of my most favorite things on this magnificent earth is one of these warm brownies with a scoop of vanilla ice cream drizzled with hot fudge. Seriously delicious.   

I usually make the batter in a two or four cup glass measuring cup since it can go in the microwave. This recipe is for an 8 x 8 pan, but can easily be doubled for a 9 x 13 pan.

Katharine Hepburn Brownies (Adapted)
9 brownies

1/2 cup semisweet chocolate chips
1/2 cup butter
4 teaspoon cocoa powder
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup flour
1/4 teaspoon salt
1 cup walnuts or pecans (optional)

Preheat oven 325 degrees. Place butter and chocolate chips in a 2-4 cup glass measuring cup, and melt in the microwave (30-90 seconds depending on your microwave).  This can be done in a double boiler if preferred. Stir to ensure all the chocolate has evenly melted.  Stir in cocoa powder and sugar.  Add 2 eggs, whisking after each addition.  Stir in vanilla.  Sprinkle the flour and salt over the batter, whisk in until smooth.  Add the optional nuts.  Pour batter into an un-greased 8 x8 pan. Bake 40 minutes at 325 degrees.