It’s been a minute! Life’s been pretty hectic – moving into a new place, changing jobs, and this fell a little by the wayside. But I’m back! For this first posting in a while, I went classic, I went traditional, and let’s face it… I went with what I wanted to eat. So of course, gooey, dense, chocolatey brownies were a no-brainer; on this lovely Sunday afternoon in Los Angeles, nothing sounded better.

The New York Times has some great recipes, but my favorites are the historical recipes. You know – the cheesecakes from 1960, or in this case, Katharine Hepburn’s brownie recipe. There’s something that I love about recipes from our past – it’s some kind of visceral connection, from history straight to my belly; it’s my own personal version of a time machine.

The recipe is super easy, cocoa powder, butter, sugar, and just a dash of flour.

It’s so much fun to envision the great Katharine Hepburn at her home on a similar Sunday afternoon, heating up a saucepan full of butter and cocoa powder, letting her kitchen fill with that tantalizing aroma.

I know that’s probably not how it went down… but leave me to my reverie. It’s more fun this way. Anyway, add in the dry ingredients to the wet, and viola! You’re ready to pop them in the oven.

35 minutes later (an agonizing 35 minutes later!)

And you have chocolate happiness ready and waiting. I wonder who Katharine served these to? Who are you making them for?

*Special note – definitely enjoy a delicious pina colada with these. Or really, any baking. This summer I discovered the bliss that is coconut water-infused rum, mixed with pineapple coconut juice. Let me tell you – this faux pina colada is easy, delicious, and refreshing, and really, if you’re ever in need of a quick, crowd-pleasing cocktail, this 2-step little number is as effortless as it is scrumptious!