Dish of the Week: Brownies
Where: Buzz Bakery

There seem to be two factions of brownie lovers — those who love them chewy and firm, and those who love them soft and gooey. I fall strongly in the chewy and firm faction, and will be that jerk who eats all the corner and edge pieces. (They make special pans for people like us.) Lucky for me I was the happy recipient of some of the new chewy brownies created by executive pastry chef Tiffany MacIssac for Buzz Bakery.

MacIssac created eight different varieties that are almost all hybrids of different pastries and sweets. The red velvet and pumpkin spice feature cheesecake centers; the peanut butter cup mixes in chunks of peanut butter cookie; the peppermint patty contains a house-made peppermint patty; and the German chocolate has a gooey caramel and chocolate filling. She also created graham crackers for her mini marshmallow topped s’mores brownie, as well as a black and tan brownie with Guinness-infused chocolate brownie mixed with blondie brownie batter. For those who cannot process gluten, she’s created a gluten-free brownie with walnuts and infused with Illy espresso.

My personal favorites were the peanut butter cup, which was the closest to a traditional chewy brownie and the pumpkin spice with its blondie brownie base and smooth pumpkin cheesecake center. Without a doubt these brownies have a calorie count that’s somewhere between indulgence and sin.