**This workshop will be conducted via live streaming with Zoom.**
February: Kate's Brownies
Join instructor, Kate McDill, for our monthly bake-alongs!
This recipe is the culmination of many years of baking brownies, reading and testing brownie recipes and best of all, eating brownies. Like most desserts containing chocolate, there are very deep lines drawn: gooey versus crusty, cakey versus fudgy, nuts or no nuts. This recipe leans gooey and a bit fudgy, though by no means is it a fudge cake. Nuts, particularly roasted hazelnuts would be a divine addition, however, they are optional. The quality of the chocolate is not optional: it must be dark and bittersweet
Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. She has also been a caterer. Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she has taught at classes at BARN. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.