Katharine Hepburn Brownies (Adapted)

There isn't really a reason to make any other brownie, because these are basically amazing.  I adapted it from Katharine Hepburn's family brownie recipe--reducing the sugar a bit, using chocolate chips instead of unsweetened baking chocolate and adding in unsweetened cocoa powder.

One of my most favorite things on this earth is one of these warm brownies with a scoop of vanilla ice cream drizzled with hot fudge. Seriously delicious.  

I usually make the batter in a two or four cup glass measuring cup since it can go in the microwave. This recipe is for an 8 x 8 pan, but can easily be doubled for a 9 x 13 pan.

Katharine Hepburn Brownies (Adapted)
9 brownies

1/2 cup semisweet chocolate chips
1/2 cup butter
4 teaspoon cocoa powder
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup flour
1/4 teaspoon salt
1 cup walnuts or pecans (optional)

Preheat oven 325 degrees. Place butter and chocolate chips in a 2-4 cup glass measuring cup, and melt in the microwave (30-90 seconds depending on your microwave).  This can be done in a double boiler if preferred. Stir to ensure all the chocolate has evenly melted.  Stir in cocoa powder and sugar.  Add 2 eggs, whisking after each addition.  Stir in vanilla.  Sprinkle the flour and salt over the batter, whisk in until smooth.  Add the optional nuts.  Pour batter into an un-greased 8 x8 pan. Bake 40 minutes at 325 degrees.