Katharine Hepburn’s Brownies
Are moist, gooey, and do just fine without any walnuts if you want to know. I used her recipe to up my game just in time to join the New York Times Baking Club.
Baking Club? Oh yes. And let me tell you that showing up with a glass dish full of brownies and sprinkling some raspberries on top is weak sauce compared to what my fellow members did. One whipped up some cream in the office kitchen, dolloped it onto buckwheat shortbread made at home, and then sprinkled mixed berries on top. He shrugged off the efforts by saying, “Some assembly required.”
The sugar and spice fueled me up for a load of JIRA tickets pulled up from the backlog for me to re-check. I spent a good chunk of the day in the QA Lab poking around in Internet Explorer. The good news is that at the end of this we’ll have a solid gameplan for what’s ahead.
Here’s the full story of how the world managed to acquire Ms. Hepburn’s recipe. And of course, check out the brownies and more at The New York Times Cooking