Well. I wound up working a double shift yesterday, so I actually wasn’t home at all to post for my first Guilty Pleasure Sundays, but I definitely did get to indulge in something absolutely guilt-ridden and pleasurable, oh my…
One of the girls I work with over-heated a customer’s brownie yesterday, and the fudge topping go a little melty, so we treated ourselves to a little gooey brownie delectableness in the back room after she prepared a properly-warmed piece for the customer. Oh my gosh, was that brownie amazing.
I’m generally not much of a brownie person, but I’m generally not much of a many-things-my-bakery-makes person, and each of those things I’ve had so far has turned me into a I-like-x-but-only-from-my-bakery person. (Okay, that phrase and the hyphens have just reached their tolerance limit. ;P)
Our brownies are fudgey, as all good brownies are. I like cake. I like fudge. Brownies should be somewhere in between, but since they don’t get frosted like cake does, they must lean towards the fudgey side to be edible. The brownies we make have thick, chewy toothsomeness like fudge, but they still crumble a little with the slightest bit of cakey texture. The melted fudge on top of this supposed brownie failure really took it over-the-top, though. All of the incredibly deep and rich chocolate flavor combined with something to chew and liquidy love was obscenely delicious.
I have SO added a warmed La Bonne Boulangerie brownie coupled with icy-cold vanilla Häagen-Dazs ice cream to my list of “Foods Melody Must Eat in Order to Make Her Life Complete.”