The Secret to Katharine Hepburn's Brownie Recipe | NYT Cooking
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- čas přidán 30. 06. 2022
- Follow along with our video producer Vaughn as he cooks his way through Katharine Hepburn's brownie recipe - Yes, that Katharine Hepburn! With more than 9,000 five-star ratings, it’s one of the most popular recipes in our entire database.
Get the recipe: nyti.ms/3OBE4Zh
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Jak na to + styl
Hi y’all!
Ms. Hepburn’s original recipe is truly wonderful as is. I’m making these this weekend, and the only thing I’m gonna do differently is toast my walnuts, line my vessel with parchment and add 1 tablespoon espresso powder to the chocolate mixture before I add the eggs.
All three versions were really good. Everyone in the studio had a different favorite! If you use chocolate bars, go for either unsweetened or a higher-percentage dark chocolate. Cocoa powder is the way to go in my opinion. This recipe worked great when I doubled it and baked it in a 9 x 13-inch pan. I only had to adjust the baking time by about 5 extra minutes.
Both variations look really gooey in the video compared to the original - that’s because we were really impatient and cut into them when they were still warm. Lol. Cooling them completely makes them way easier to cut, but there’s nothing quite like a warm brownie.
Happy baking :)
P.S. Don’t come for my trans-Atlantic accent.
I'm not going to because you're fabulous, Vaughn! :)
I was distracted by Vaughn's pretty face and learnt nothing else
I watched this and realized it’s basically my mom‘s brownie recipe. Now I wonder where she got it from.
😍🥰🤩EDIT: I'm so glad to see the Vaughn Vreeland in his pre-NYT Cooking days body frame. That makes you more adorable, my all time fave tasty (and now NYT Cooking) producer.
I was considering the exact same substitutes!
P.S. I live for your trans-Atlantic accent!
NYT Cooking needs more Vaughn and more episodes like this one. Very different from the other channels...chatty, celebrity gossip, a little travel thrown in...so entertaining. Keep doing these (and bringing Vaughn back more, remember!) and I'll keep tuning in. Oh...and thank you Vaughn for being you!
I have letter from Katherine Hepburn! I wrote to her as a teen some 40 years ago and she wrote the sweetest letter back and posted all the way to Cape Town, South Africa. She also reportedly exclaimed “What you see before you, my friend, is the result of a lifetime of chocolate.”
Well done Vaughn! Loved the music too.
Hello 👋, how are you doing today; how’s everything going over there 👉 I hope it was a lovely day for you Heather?
This could be my fav NYT Cooking video of all time. Love Vaughn, love Katharine, love brownies. Triple crown.
Anyone else feeling a little warm seeing Vaughn in this open shirt rolled sleeve moment? 🥵
And I can't peel my eyes from his tucked-in shirt.
Nope
Lookin mighty swole yup 🧊🧊🧊
No offense, but... Does he like women?
@@pachangamarrana1 Why even bother with the "no offense but?"
Vaugh making a snack looking like a snack. Love when Vaughn has new videos!
The confidence of Vaughn wearing a light shirt while working with cocoa and chocolate 👏🏻👏🏻👏🏻👏🏻👏🏻
I have been making this recipe for years (only the one I have uses 2 oz of unsweetenend baking chocolate instead of powdered cocoa). I first got it from one of my favorites...The New York Cookbook, first published in 1992, written by the late Molly ONeill. There's a beautiful photo of Katherine Hepburn on the page. My personal adaptation on this recipe is that I double it, but bake it at 325 for 45ish minutes in a 9x9 pan, for nice thick brownies.
Brownies. Hepburn. Transatlantic accents. History AND gossip (Sydney, we hope you’re doing well!). I could watch them 1000 times. 👌🏼
My gosh, this video has just made my day - fabulousness personified! 😊
Love how Vaughn does variations to figure out the best version. Great baking!
Love this expanded look of this favorite recipe! It has been my go-to for a handful of years and it is great to play around with changing up ingredients- browned butter, peanut butter, chocolate chips, different nuts. The possibilities are endless! And, as an old Hollywood enthusiast, I love knowing the backstory!
Vaughn's clearly been hitting the gym, and I am HERE for it. 🥵. Also, this is my go to brownie recipe and I love it.
For reaaalz
@@loveinthematrix
Raaly l do! Ha! LOL 😄
Brownies ain't the only thing in this video lookin' like a snack…
I enjoy the leisurely pace of this episode, the mood suits how a brownie should be enjoyed. Good job. 👍
Vaughn, you are an absolute treasure! I love watching your videos, and I hope you keep making them for many years to come.
He is very cute and charismatic. He needs to be featured MORE.
Soundtrack was on point! thanks for sharing
I swear by the recipe. It's now my go-to brownie recipe! Thanks, NYT Cooking!
delicious man, delicious music, & delicious recipes
MORE VAUGHN WE LOVE VAUGHN
Wow, great show great recipe. Loved the music.
What a wonderful video! And you are a truly classically beautiful person. ♥️
I always use cocoa AND chocolate in my brownies, both add different layers to the chocolate flavour. And I partly use Muscovado sugar if I have it. Especially if you just have cocoa at hand it makes a difference.
This recipe and Claire Saffitz's are my favs that I always go back to.
Vaughn is always going to be my favorite! NYT Cooking has a great roster of video producers/chefs but Vaughn just does it for me. Love to have him back on my screen!
Rooster? I was thinking more peacock!
Vaughn’s Dessert Recipes give me life.
Making this today. Thanks for the freebies NYT.
You’re right about Ms Hepburn’s recipe. It has been my go-to for years. While I have experimented with it many times to good results, it’s hard to beat the low-effort the original. It’s delicious, pretty much as easy as boxed brownie mix and I always have the ingredients on hand.
Love this!
If you want a smoother, crackly top: mix the sugar into the melted butter, not the cocoa. You want the water phase of the butter to dissolve some of the sugar. Then add the eggs and beat it like mad to add some air. Add the salt and vanilla. Sift the flour and cocoa over the top and mix as lightly as possible.
aww I love Vaughn
3:00 She actually got remarried so its all good. btw there's a video on CZcams about it!
I've made these Brownies many times and I have one variation to add. Use half vanilla and half almond extract. The outcome is fabulous.
I’ve always made the 1975 version in “Joy of Cooking”…they always made a big hit. I’ve been told that I have a ‘deep understanding of chocolate’!
What is the brand of pans you guys use? They have a really nice design to them.
Frankly, this was such a charming NYT cooking video! Of course Ms. Hepburn makes everything better, and now I know what to do with a portion of my afternoon- make these brownies. I will certainly toast those nuts, and leave everything else the same. I like to get a sense of what the original recipe is like and fudge it from there. Maybe I’ll just make two batches (one as-is and one with espresso powder) now that I’m thinking about it…. These brownies look so good. 🤤
Loved everything about this. Vaughn is fabulous. We are having unplanned for brownies tonight.
Great video. I've been making these brownies for a few years now (as described on the PBS website). I love them as is, except I double the recipe. I find the chocolate important. I get dark unsweetened baking chocolate squares from the bulk section of my natural foods coop. I haven't found a replacement chocolate that is as good. Maybe I'll try cocoa powder but I'd like to find something other than a mass market brand. She's spot on with this recipe, and her wise advice, including don't use too much flour. It's from Katharine Hepburn. I get to think about her every time I make them.
Come for the Brownies and stay for Vaughn. ; -)
Not a big fan of brownies but I 💕 Katharine Hepburn…..Hollywood icône of alll time
Cheers from San Diego California
Vaughn is a sheer delight
yesssss more Vaughn
we love you vaughn!!!!!!!!
I had no idea the infamous and iconic “stole my husband” comment was for this brownie recipe!
What a perfect food video!! Entertaining, informative and heart-warming. Thank you, NYT Cooking. I am truly a satisfied subscriber. PS -- Vaughn was the absolute best, too.
I made this recipe last week and it failed. Spectacularly.
I thought that I was being so clever. After learning the baking tip that when working with melted butter, add a bit extra to account for the water that's going to evaporate off. So instead of melting one stick, I used a stick and a half.
Everything was going well until I added the second egg. As I was beating it, the whole thing completely separated. For a visual, imagine whipping cream into butter. One moment you're whipping cream, the next moment you start seeing the butter forming in clumps with the separated butter milk sloshing around. In my case, the melted butter split from the clumps of the cocoa/egg mixture. I have never seen anything like it
I now understand that there's a big difference between browning butter, which causes some evaporation, and merely melting butter, which shouldn’t cause much evaporation at all. So the extra half stick of butter was just too much for the quantity of cocoa this recipe calls for.
At the time I simply didn’t understand where I went wrong. Undaunted, I preceded with the recipe as normal, with the very grainy, not to mention greasy, batter. The baked "brownie" was as grainy and greasy as the batter.
This weekend I was determined to redeem myself. So confident was I in this second attempt that I even doubled the recipe. Success!
I stuck to the recipe (albeit doubled) and it worked.
Doubled ingredients:
1 cup cocoa
2 sticks of butter
4 eggs
2 cups sugar (or even 1 3/4 cups)
1/2 cup flour
2 cup chopped or broken-up walnuts or pecans (I used both)
2 teaspoon vanilla
Good pinch of salt
Bake for 50 minutes instead of 30.
I love Vaughn videos
On the pronunciation of pecan - a southern friend once quoted her mother: “it’s pronounced puh-CAHN; a PEE-can is something you keep under the bed…”
🤣
I think I m in Luuuuuuvvvvv with this cuttie Vaughn ❤
The chocolate bar version looks very light, more like a blondie. I suspect the proper amount of chocolate was not used. It should be 4oz for a doubled recipe. 1 square= 1 oz. Bakers has changed the sizing of the squares in recent times.
This is now my go-to brownie recipe. Katharine Hepburn knew what she was talking about!!
7:56-8:35 absolutely love the editing of this. So wholesome.
Does anyone maybe know the title of that soundtrack?
2 DAYS!
IT TOOK YT TWO DAYS to put this video on my home page
this is unacceptable!
i don't watch this for the brownies, but boy what a great video
Congratulations to Vaughn on entering his Daddy era
What kind of cocoa are you using?
I love this recipe! Been making it for years. These days I use it as a go to recipe for my famous Infused Brownie Bites. People 💘 em :-)
I just got a fancy mixer and this will be the first recipe I try looks good
Why make a mess?
It's easier to develop gluten
[ Baked goods turn out tough and chewy, not tender].
He only used a whisk. Try it,
You'll like it! Good luck 🍀
@@tomvalveede6808 why hate on a mixer? If it's a stand mixer, you're not making any more dishes. He's already using a pot, 2 bowls and a whisk. With the stand mixer, you can still use the pot (or I've been known to use the metal bowl of the stand mixer on the stover when melting butter or heating egg whites for a merengue, etc.) and the stand mixer bowl, paddle attachment (way easier to clean than a whisk) and a separate bowl for dry ingredients. Same amount of cleans up or less - less hassle - and the OP wanted to play with their new toy. Just because it CAN be done one way doesn't mean it can't be done just as well another. As for gluten, 3 spins of the paddle attachment and it's mixed, or finish with the spatula that you'll need to scrap the batter into the pan which ever method is used to stir. Try to let others be happy and live their life. Try it, you'll like it. Good luck :)
@@chandrawong449
Why go on a tirade??! 😮
Yay, more Vaughn!
did the almond flour version need more time to hydrate?
I was not expecting a full decolté moment at NYT Cooking… Not that I’m complaining or anything.
Nice video!!!!!
I neeeed the names to the songs used in this video! Such a delight to listen to
I have a new crush, thank you NYT Cooking
Was literally JUST thinking this week about where Vaughn disappeared to!
Oooo I love this man 😍
Hello 👋, how are you doing today; how’s everything going over there 👉 I hope it was a lovely day for you?
I completely agree about walnuts over pecans in brownies.
Where can I find recipe for variation 2
I may try this as I dont really get into brownies. They dry out or have a burnt flavor. I dont do well figuring out when they are done.
Hi, so all the brownies look great. Can't wait to make them. I did have a few questions though. The last 2 brownies you made, there's no written recipe anywhere. You have the one for Katharine Hepburn, but not the other 2. Where would you find those? The first batch of brownies, they don't have that kind of topping like you would hope a brownie would taste like. The best brownie I ever had was when I was either 18 or 19 years old and my brother and I split a Bob's Big Boy brownie, and let me tell you, that was the BEST BROWNIE EVER! If you ever come across that recipe, please let me know. I have been looking for it for a while and can't find it or any similarities to it.
google "brooks bombshell brownies" and try those. i love that recipe
Are these sweeter than most other brownies?
If there was a “Next Food Network Star” again, VV would win, 1000%. Perfect recipe, 1 part skill, 1 part production, 1 part product, 97 parts CHARISMA. Guy’s a doll..and he’s talented, magically so.
The transatlantic accent is so interesting. I've actually heard an expert in something discuss it before. I think it was either a linguist or etymologist (that somehow had a speciality in speech as well maybe?).
He basically explained that the transatlantic accent, is a cross between American and British English. Specifically becasue of Hollywood back during that time. So that media would be more widely 'accepted' or 'received' better? Something along those lines.
I haven't seen anything old in a while, but when I do, it reminds me of something almost regal? Or performative 😂 it will always remind me of popular movies and the actors that have popularized them ❤
I'd be so interested in hearing a recent movie use this during the whole movie. I think there's been some, but I can't think of something. Like it being within modern times and tech, but made to that Era and obviously use the appropriate time relevant culture.
I'm looking forward to seeing you in a Christmas cookie
Extravaganza!
Show us your Family's best
Christmas cookies and others that you love!
The extravaganza might require
3 or 4 shows to do the
Christmas cookies justice!
Ever do a Cookie Exchange?
You would be an excellent teacher to carry on the Best of
Christmas traditions! 😋🎉🎉🎉🌟🌟🌟🌟🌟
There are arguably better brownie recipes out there with fussier techniques, but this recipe yields a very good result for being so no-frills and basic. If you're new to brownies, start with this. I don't think you can really go wrong.
I went really wrong with this and it was my first time making brownies. I overheated the chocolate and the whole batter separated (I might've also forgot about the eggs until after the dry ingredients were added) and became really greasy in the oven. I ended up also overbaked the whole thing because I thought the mixture wasn't cooked and the result was this really hard and bitter mess.
As someone who’s gluten intolerant but discovered it far enough into adulthood to remember what real food tastes like, I’ve always said that brownies are the one thing gluten-free does better because there’s usually less to get in the way of the chocolate. Even my non-gf friends have mostly been converted to gf brownie recipes.
Take a shot every time Vaughn says “Katherine Hepburn.”
Is there a written recipe for the different brownie versions? Also, the original NYT recipe is is cups. Weight measurements rather than volumes (cups) would be greatly appreciated for precision :)
Yes, Vaughn is obviously *chef’s kiss* but THE MUSIC to this video is perfection.
Vaughn is giving Drunk History and I love it
Am I the only one searching for another comment by the inimitable Sydne?! (Also, I too adore this video….more, please!)
yummy
That famous comment did not go where I thought it would lol
I'm from the south (unfortunately), and my grandfather would always say, "It's peh-cawns, a pee-can is what you put next to your bed for when you have to get up in the middle of the night!"
Am I missing something or are the measurements of ingredients somewhere here? They look awesome and I'd love to bake them!
The link to this recipe is in the description
I made this recipe two summers ago and it’s the first time I came across a brownie recipe I cared so little for I tried to give most of it away so I wouldn’t have to eat it. It was surprisingly so MEH which is not the typical reaction I have to brownies. I looove brownies
I actually agree, not my go-to brownie recipe but don’t mind this nice tribute to Katharine.
Next up a recipe for Alice B. Toklas brownies?
You grease the pan with the butter stick wrapper.
Since Vaughn looks through the comments, I want to say my needs, desires, hopes and dreams all include you... and maybe brownies as well.
Lol, when you were doing Sydney Newberry, you sounded like Lady Bunny.
I’ll watch Vaughn make anything. Please feature him more!
Sydney, wherever you are I hope you’re doing well
You had me at Katharine Hepburn…
I'm not a big sweets guy, but I might have to give these a try. Perhaps unleash them upon my unsuspecting coworkers.
Pair with an Aviation cocktail?
Vaughn’s resume: fantastic chef and nytimes resident thirst trap.
Why is your shirt not buttoned up?
I was the one that asked u what ur youtube is i’ve been waiting for this vid w. time to see if i’m in it
I remember! Hope you like the video!
@@vaughnvreeland3589 it was awesome didn’t make the final cut tho😂
@@vaughnvreeland3589
You are a great instructor and very entertaining as well. I'm your biggest fan from
Kansas City! I'll call if l'm ever in
New York! Lunch or Happy Hour! It would be a blast!
😃🌈🌟🌟🌟🌟🌟🌈♥️🎉🎉🎉
Vaughn is so charming so hoooooooot 😍 I need him in my life okay ❤
Can someone please turn Sydne's life story into a movie?