TreeHouse kitchen

I am searching for a Brownie Recipe with a rich chocolaty flavor and moist crumb that is not too fudgy. I have yet to find the perfect recipe although this one is really good. It was Katharine Hepburn's family recipe and is posted all over the web. They turned out very fudgy. This could have been due to the fact that I baked them a few minutes less that the original recipe stated. After 35 minutes they looked done so I inserted a toothpick and it came out clean. I assumed that the Pyrex dish had something to do with the shorter baking time although I am not sure. They were not as chocolaty as I wanted however my husband loved them. I think they tasted better the next day--a bit chewier. I am going to try the brownie recipe on the King Arthur Flour package next. I would love knowing about any tried and true recipes that you have for making brownies--please post it in the comments or send a link.

Formula for substituting cocoa powder in place of baker's chocolate.
3 Tbs Cocoa + 1 Tbs of Vegetable Oil = 1 ounce of chocolate.

Katherine Hepburn's Brownies
1/2 cup unsalted butter, plus more for greasing
2 ounces good quality unsweetened chocolate ( I used Ghirardelli)
1 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup roughly chopped walnuts ( I used Pecans)
1/4 cup all-purpose flour
1/4 teaspoon table salt

In a 2-quart saucepan over low-heat, melt butter with unsweetened chocolate, stirring constantly with a wooden spoon. Remove the pan from the heat and stir in sugar. Stir in eggs and vanilla extract to make into a smooth batter. Add walnuts, flour and salt; stir until incorporated. Prepare an 8" x 8' baking dish by greasing it with butter. Then line the pan with parchment paper and grease it as well. Pour the batter into the lined dish and spread evenly.
Bake in a 325 degree oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.

Since you have lined your pan with parchment you can immediately remove the brownies from the dish, leaving them to cool. When cooled, cut into nine squares and serve.