These are Dorie Greenspan’s Tribute to Katherine Hepburn brownies. They are the best brownies ever. They are everything I think a brownie should be - rich and chocolaty, moist, fudgy, and just a bit ooey gooey. They are almost flourless and have no rising agent, so they are thin and dense. They are worth the calories and fat. :yes:

This Tuesdays with Dorie recipe was chosen by Lisa of Surviving Oz. You can find the recipe on her site or on page 96-97 of Baking: From My Home to Yours by Dorie Greenspan.

I used pecans in my brownies, and surprisingly I really loved them. I am generally not a nut in my brownie kind of gal, but they worked really well here. They gave a bit of crunch in the midst of the soft moist chocolate. I also enjoyed both the coffee (I used instant espresso granules) and the cinnamon flavors that Dorie included. I don’t think that either were over powering, but both were pleasantly noticeable.

I baked these in a glass pyrex square pan at 325F for about 31 minutes, and luckily I had no doneness issues. I know some bakers decrease the oven temperature by 25 degrees when using glass pans. I suspect that because I had a pizza stone in the oven while I was baking these, they cooked quicker throughout and therefore did not plague me with overcooked edges and a raw center.

I let these guys cool for about an hour before I de-paned them and began cutting, but they were still too soft to cut. How delicous does that melty chocolate look:

I put them in the fridge overnight so I wouldn’t destroy them in the cutting process. The next morning I cut them while they were cold and then let them sit at room temperature for the whole day before trying one after dinner. I agree with Dorie that these are best served at room temperature.

These were so good. When things are so good, I tend to laugh in joy and giddiness while eating. I was definitely giggling while eating my brownie. They are too good to stay in the house, they will be removed from the premises tomorrow. Better to fatten up our co-workers than us.

The bottom line is if you love brownies and/or are looking for a knock out chocolate brownie recipe, you should make these immediately. I think they will replace my current go-to triple chocolate brownie recipe.

I am sure my fellow TWD bakers made some great additions and accompaniments to these brownies, so check out the blogroll to see for yourself.