Bye-Bye Brownies

This week Mr Love and I have been furiously packing and saying cheerio to all our friends and family here in Melbourne. This has involved an inquisitive and authentic Italian dinner with chums at Pinotta in Fitzroy, a taco ‘experience’ and eye-watering margaritas with Family and a 5 hour karaoke session with the girls. I currently sound like Nico from Velvet Underground due to belting out such musical gems as ‘Jolene’ and ‘Rhinestone Cowboy’.

We also hijacked the kitchen at Mr L’s studio and made lunch for his co-office mates. Inspired by Donna Hay we rustled up some ‘luxe hotdogs’ – now before you growl with irritation at such a pretentious phrase, it was just crusty rolls and lovely snags from Prahran market, slathered in melting onions and relish. Uh huh, they were crazy good.
These guys have always been keen tasters of Lemony baked goods and so I treated them to a batch of fudgy pecan brownies. But not just any brownies, these are Katharine Hepburn’s Brownies! The recipe was originally featured in the August 1975 issue of The Ladies’ Home Journal and I was thrilled to find it in the very cookbook given to me as a leaving gift from my work colleagues ( thanks everyone! ). I tinkered with the recipe only slightly with the addition of some sour cream. The result was a crisply topped, tooth-stickingly rich yet somehow light brownie, particularly excellent served warm as a pudding.

This post is dedicated to all you wonderful folk who have made our time in Melbourne so special. Many thanks to those of you who taste tested extortionate amounts of friands, cookies and loaf cakes!

Katharine Hepburn’s Brownies
Adapted from ‘Hungry’ by Guy Mirabella

340g dark chocolate, 70% cocoa solids
175g butter
330g white caster sugar
4 large free range eggs
1/2 teaspoon vanilla extract
125g sour cream
110g plain flour
1/2 teaspoon salt
100g toasted pecans, chopped

Preheat oven to 170C. Lightly grease and line a 20cm x 30cm baking tin.

Melt chocolate and butter in a heavy based saucepan over a low heat. Remove from the heat and beat in the sugar. Add the eggs one a time, mixing well after each addition. Stir in vanilla, cream and then gently fold in the sifted flour, salt and nuts.

Pour into tin and place in the centre of the oven for 40mins. Insert a toothpick in the centre of the brownie and if only a small amount of batter and crumb comes away when it’s removed, it’s done. I always veer on the side of underdone rather than risking a dry brownie, after all, life is full of enough disappointments.

My next post will be written from the Loves London residence! See you then.

Au revoir,
Lemony x


  1. Sob!

  2. Ms Lemony – Thanks so much for your baking wonders. We loved being your tasting friends… Bye Bye Brownies were chocolately love. Mr. L’s office will miss your treats! happy travels!

Lemony loves comments!

%d bloggers like this: