When boba first made the trip from Taiwan to America, everyone was all over boba. When Sprinkles debuted their creations, the lines for their red velvet cupcakes snaked around the store for what seemed like miles. Now that Bobbie Greenfield, owner of the Beverly Hills Brownie Company, has perfected the classic American brownie, there are flocks of foodie fanatics frantically fighting for a taste of these baked treats.
So what's the deal with these brownies, and how are they any different from the brownies that we already know? Well, for one thing... these brownies have crusts on all four sides. When I was younger my Aunt Jessica would make the best brownies... and my cousins and I would always fight for the four brownies that were cut from the corners of the pan. We (and I assume everyone else who loves brownies) think that the crust is the best part of these little square treasures. Well, it's a good thing that Bobbie has designed a top secret, special brownie baking tray to ensure that every brownie has an edge. You can now save your arguments for more important matters (not that brownies aren't important).
Another cool thing about these desserts is that there is virtually every flavor imaginable. On last count Bobbie has developed 18 different variations on the classic chocolate flavor. From chocolate mint chip to poppy seed to mocha latte to gingerbread, there is bound to be a flavor that suits your taste buds. Even at this very moment I'm sure that Bobbie and her daughter Amanda, the chief taste tester, are likely brainstorming the next awesome brownie flavor over their kitchen table.
I was invited into the store to meet Bobbie and try a few of her signature creations. I brought my cousin Liz along... yes, the same cousin who I used to fight for over the corner brownie. Twenty years later we have made amends and have finally learned to share our favorite foods with each other. The two of us selected the simply classic, chocolate cream cheese, peanut brittle, red velvet, and the pure platinum. Oh yes, and some milk, please.
Our first taste was of the simply classic. It was a moist, decadent, chocolatey square of pure heaven. Most of the brownies I've ever had have been so bread-like and dry that they look like cracks in the Mojave Desert. Other brownies have so much fudge infused into them that they taste exactly like what they're made with... pure fudge. Bobbie's creations have a harmonious balance between the traditional cake texture and the bliss of chocolate fondue. Even though this was almost a completely new brownie to me, I still ate it the same way... I picked the chocolate chips off first and savored the crusty edges before drowning the chocolate confection into ice cold milk.
Because texture is so important to us, we pined after the peanut brittle next. Who ever thought to cross peanut brittle with a chocolate brownie? Bobbie did. And let's thank her for it. The peanut brittle brownie is awesome. There's ooey gooey chocolate lava running through the center of the brownie brick, and it's capped off with not just a regular crust but a volcanic eruption of sweet brittle that covers the brownie's surface area almost in its entirety. Did I mention that there are actual roasted peanuts running through the brownie's crust? Hell yeah... guess what I picked off to much on first.
My favorite brownies were the classic walnut and the pure platinum, which came to life when a guest once asked Bobbie to make her a brownie completely devoid of cocoa due to her chocolate allergy. This "un-brown-brownie" is made with vanilla chips, Madagascar style vanilla extract, and vanilla glaze... all of which are ingredients that hail from nowhere else but the good old USA. Bobbie said that it's important that the ingredients she chooses are of domestic origin. Right on! Let's buy American to support our local businesses and domestic economy.
The red velvet brownie is one that is worth mentioning. Everyone is picky about their red velvet, whether it's in the form of cake, cupcake, or brownie... but it seemed that no one was more picky about their red velvet than Bobbie herself. It took Bobbie 241 batches of red velvet before her daughter felt that she got it perfect. Poor Bobbie... poor Amanda! Can you imagine being the chief taste tester for these red velvet brownies? My tastebuds would have expired, and my tongue would have fallen off. I loved that the red velvet wasn't pure brownie cake throughout the center. The butter cream cheese frosting not only adorns the top of the square, but it also sits in the center also. With just one bite the sweet and tart goo reveals itself. Props to Bobbie and her daughter... the 242nd batch deserves an award.
In case you're wondering what else The Beverly Hills Brownie Company serves up, they've got brownies in various sizes, brownie biscotti, brownie sundaes, and the best of all... brownie ice cream sandwiches. If there's anything that can top ice cream sandwiched between two cookies, it's ice cream held together by moist, chocolate brownies. Drool...
At the Beverly Hills Brownie Company, Bobbie gave me an insider's glimpse into all the sweat, energy, and tears it takes to build and sustain a first class brownie bakery. I was thoroughly engorged with a sugar rush that left me high for more brownies. Whether it's a simple chocolate brownie or a brownie ice cream sandwich, there are many ways that you can obtain your own sugar high. One step into the shop, and you'll be mesmerized by all the different brownies staring right back at you. And you'll definitely notice all the detail that Bobbie and her team at BHBC have invested into each individual brownie sitting atop the tiered counter. Their efforts have helped this long forgotten about confectioner's delight make a blaring comeback... in 18 different flavors. Until the next sugar rush, let's all get S.O.F.A.T.
ML - 20120819