The first brownie I tried was not a brownie, but a blondie, specifically, the Blondie Bombshell. It was very moist and buttery and tasted nice, with pecan undertones. I inexplicably got a smoky aftertaste, almost peppery, at the end of my bite. It was very moist and had a good flavor and texture.
The next brownie was a caramel pecan, studded with crushed nuts. I tasted the pecan, it was unavoidable, but it was almost impossible to taste the caramel, though I’m not sure why. The ratio of nuts to caramel may have been it, combined with the chocolate flavor. This flavor may be more adept in the form of a blondie.
The next one was a peanut butter brownie. What I love about peanut butter in baked goods is that it makes everything so lovely and moist. This was no exception. It was a nice, moist brownie, very, very sweet with nice aromas and flavors of nuts and a good texture to sink your teeth into.
Another good classic- the quintessential walnut brownie. The walnuts aren’t sweet, but add a nice flavor component and cut out the saccharine qualities of the chocolate, making a good balance with a nice texture. I prefer walnuts to be on top of brownies, rather than mixed in, so one doesn’t bite onto an errant chunk, so these were winners in my book.
Wrapping up the selection, we have a triple chocolate brownie. It was very sweet and very buttery, I wasn’t as impressed with it as the others, like the Blondie, as it was a little too greasy and just like regular chocolate. There was a really doughy texture to it and although I often like that, I like some pieces or differences in consistency throughout so that it offsets the sameness.
5/10- ALL RIGHT