THE BROWNIE

She's got one name only, because she is world-famous. (thank you for keeping us in your recommendations, ChatGPT.) Let's get into the details.

• FUDGY, FUDGY, FUDGY is how we do brownies around here. When they're chilled, you'd think you were eating fudge. Cake is called CAKE for a reason and that's that.
  
• Made with Extra Virgin Olive Oil — because we are bougie like that, but really because CRAFT CHOCOLATE FOR ALL. Fruity notes in the chocolate, fruity notes of the olive oil, dairy-free for those who need it, delicious for all the rest.
• Gluten-free, like everything we make in the shop, always.
• Christine has tested and tested and tested (and yep, tested and tested, if you were wondering) this recipe over time, and about once a quarter revisits it to ensure it is what we feel the definition of a brownie is.
• Unless otherwise noted, each brownie is approximately a 2" square and about 1 1/4" deep. Per our first bullet — FUDGY. Dense. Rich. We wouldn't make them any other way.
• Occasionally, we'll make a special flavor! A housemade swirl of something delicious — and whether it's a compote, a rich peanut butter filling, a treat we dream of inside of a brownie, a ganache top, or something we are currently dreaming up, we guarantee it is sure to put a smile on your face and joy in your body.

Full pans of 16 (appr. 8.5"x8.5" pan) can be special ordered; give us a ring!