Skip to main content

Tuesdays with Dorie - Tribute to Katharine Hepburn Brownies




Mmmm...brownies...yum. Brownies with espresso powder, cinnamon, chocolate chunks, and pecans...YUM! This week's Tuesdays with Dorie pick was Tribute to Katharine Hepburn Brownies, chosen by Lisa of Surviving Oz. Lisa is not a regular TWD baker, but she recently won the TWD logo contest so she got the honor of making this week's choice. omg, you should read her blog...she's hilarious! Now, on to the brownies!

I'll admit, mine are still baking away in the oven, but I wanted to get my blog post in while it was still technically Tuesday, and if I don't do it now while I have a chance, well it might never get done!!





According to Dorie, this makes a thin, soft gooey brownie. Doesn't that just sound sinful? :) It's actually made without much flour at all, which sounds intriguing to me. I'm anxious to see how they turn out. Here comes the hard part...the waiting...I have to let them cool for 30 minutes in the pan after baking, then I am instructed to let them cool completely. mmmkay, we'll see how that goes. I'm envisioning a warm, gooey brownie topped with what little remains of the vanilla bean ice cream from Saturday.

I will certainly come back and report how they fare in my house. I have a feeling Sean won't like them because of the nuts, and D may not like them because of the gooey-ness (and the espresso powder that I am not telling him about!). But I can't wait to dig in!

Be sure to check out what all the other TWD Bakers did with this recipe!!

Enjoy!

*~*~*~*

Update: oh my sweet ooey-gooey-chocolatey-nutty-coffeeish heaven! Wowsers. Can you tell I liked them? Okay, well let me 'splain. First off, I'm not entirely sure they were done. I mean, I know they're supposed to be gooey and all, but mine were super gooey. However, I didn't exactly let them cool after I turned them out of the pan. We'll see how they are when they cool. D swears I was eating raw brownie batter. Which of course meant he certainly wasn't going to try it. I didn't care, personally. It was just delish! And with a scoop of homemade ice cream on top...excuse me while I moan with delight!


I might also add that I baked it in an 8x8 glass dish, so I did decrease the temp by 15 degrees and baked it the instructed cooking time. I used espresso powder instead of the instant coffee the recipe called for, but didn't notice an overwhelming coffee flavor, as some others did (but then again, I'm a coffee addict). I did cut the cinnamon by half, just because my cinnamon seems quite strong. I think it probably would have been fine at full strength though.

Comments

Katrina said…
Yum! Enjoy that pan of brownies (to yourself). ;)
They look great. My husband thinks it's disgusting to lick/taste any batters/dough, anything unbaked. I LOVE that stuff. None of my kids have really liked it either, but my little guy seems to think it's pretty cool to lick the spoons and beaters. Maybe he'll be my pal in that area. hehe
Thanks for stopping by my blog and commenting. Cute blog with the Alphabet Soup!
Christi said…
yum, HELLO? Where is MINE? I would like ice-cream with the brownie, please.
Pamela said…
I think it looks perfect with that scoop of ice cream. I'm so glad you enjoyed them. This was a really delicious treat!
Anonymous said…
They look gooey, not raw! Very tempting with the ice cream! I didn't think the coffee was overwhelming either.

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not certain of the original source.  I quite often m