This week we’re making another one of Dorie’s brownies. These are a tribute to the late actress Katherine Hepburn, who loved them. I love brownies and was excited about trying these. This was a simple, straightforward brownie recipe. One aspect of this recipe that stood out to me was that it contained cocoa powder and no actual chocolate, which is unusual for a brownie. I used half regular cocoa and half Dutch-process because I ran out of regular cocoa. This turned out to be a good thing, though, because it resulted in a rich, chocolaty brownie.
The brownies were nearly flourless, and very dense. They weren’t as tall as most brownies I’ve had. In fact, they were quite flat! I think this is the result of so little flour (I used millet flour). The coffee flavor was also quite strong, which I enjoyed, but if you don’t like coffee flavor in desserts, it may be too much. Some TWD members reported having problems with theirs being too gooey, but mine were perfectly baked in 30 minutes. I lined the pan with foil, which is my favorite method for baking brownies. They come out nice and neat and it’s so easy to cut them. These may have not been my favorite brownie ever, but they were still pretty darn tasty 🙂
TWD has a new logo, designed by Lisa of Surviving Oz. She had the honor of choosing this week’s recipe. You can view the recipe on her blog, and visit the TWD blog to see what everyone else thought of this week’s choice!