Tonight is the Duncan, OK Chamber of Commerce Bid Bash, an annual fundraiser for the local Food 4 Kids program. Food 4 Kids, a program of the Regional Food Bank, sends backpacks full of healthy food home with area kids who otherwise might not have access to regular meals on weekends. Distinctive Decor has long been supportive of this event; not only does Marcus donate seats at cooking classes for the auction, but staffer Tara serves on the planning committee and for several years Elizabeth has been asked to donate a dessert to be auctioned.
There's a bit of friendly competition among the community members who make the fundraiser desserts; since the dishes are consumed at the fundraiser and shared with an entire table of eight, it's a matter of bragging rights for the next year. Inspired by this post on thekitchn.com, Elizabeth decided to make some luscious brownies, topped with rich chocolate sauce and a toasted marshmallow strawberry.
For the brownie recipe, Elizabeth trusted the recommendation of a friend and looked into Katharine Hepburn's recipe for brownies. "She told me I was probably known as much for my acting in local theatre as for my cooking, so Hepburn's recipe was a good one for this dish," said E. "Obviously Kate Hepburn was a much more talented actress on stage, but I think my additions to these brownies give me an edge in the kitchen."
KATHARINE HEPBURN'S BROWNIES
from Epicurious, April 2003; edited by Ruth Reichl
"A Harried Cook's Guide to Some Fast Food" by Laurie Colwin from Endless Feasts
1 Stick Butter
2 squares unsweetened chocolate
1 cup sugar
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
Melt butter and chocolate together in a saucepan over medium heat. Remove from heat immediately and add sugar, eggs, and vanilla. Beat this mixture well. Mix in the flour and salt next. Pour into prepared 8x8 pan and bake at 325 for about 40 minutes.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob ofcréme fraîche and a scattering of shaved chocolate.
E notes: "I doubled this recipe and baked in a 9x13 pan, lined with parchment paper. Parchment made cutting and serving a lot easier."
The fresh strawberries were dipped into marshmallow creme and toasted with a kitchen torch. The sauce is Chocolate Caramel Sea Salt sauce by Stonewall Kitchen, available at Distinctive Decor, of course.
Here's hoping E's dessert helps the Chamber Bid Bash raise lots of funds for Food 4 Kids, thanks to Katharine!